Plant Sciences

Accessibility


| Share

Student Receives Oil Chemists Award

Cereal Science doctoral student Yang Lan was selected to receive a 2020 Honored Student Award by the American Oil Chemists’ Society.

January 23, 2020

Cereal Science doctoral student Yang Lan was selected to receive a 2020 Honored Student Award by the American Oil Chemists’ Society (AOCS). He will be recognized during the AOCS Annual Meeting and Expo in Montreal, Quebec, Canada in April.

The purpose of the AOCS Foundation sponsored Honored Student Award is to promote graduate student research in lipid chemistry and encourage involvement in the AOCS. The award includes a travel, lodging and meal allowance, as well as complimentary registration for the annual meeting, where recipients will present their research.

Lan will present a poster on his research, Effect of demucilaging method on the structural, rheological and tribological properties of flaxseed protein. He investigated the effect of two demucilaging approaches (e.g., warm water and enzymatic method) on the structural, rheological and tribological properties of flaxseed protein extracted from flaxseed meal.

Lan says that the AOCS is a valuable partner in his career growth. “AOCS has played a key role in shaping my career goals and will continue to play a role in facilitating the realization of my goals to succeed as a food scientist,” he said.

Lan’s home country is China, where he earned his B.S. and M.S. in Food Science. The goals of his doctoral research are to modify pulse proteins using physiochemical methods and to assess structurally modified pulse proteins for improving functionality and flavor profiles. He is advised by Jiajia Rao, assistant professor in food chemistry and ingredient technology.

Author: Kamie Beeson, 701-231-7123,
Editor: Karen Hertsgaard, 701-231-5384,

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.