Annegret Jannasch, Doctoral Student in Food Science, Second in International Contest

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Annegret Jannasch was second in the Ph.D. and post-doctoral category in the international competition held in Belgium.

Annegret Jannasch, a U of A doctoral student in food science, finished second in an international presentation competition at the 20th European Young Cereal Scientists and Technologists Workshop at KU Leuven, a university in Belgium.

The contest was co-sponsored by Cereals & Europe, which is affiliated with the Cereals & Grains Association, and the Institute of Agrochemistry and Food Technology.

Competing in the oral presentation Ph.D. and post-doctoral category, Jannasch finished second with "Pigmented cereals – A novel clean-label ingredient."

Jannasch, a student in the Dale Bumpers College of Agricultural, Food and Life Sciences, works under the direction of Ya-Jane Wang, professor of carbohydrate chemistry in the Department of Food Science. Wang is a member of the faculty, as well as a researcher and scientist with the Arkansas Agricultural Experiment Station, the research arm of the U of A System Division of Agriculture.

"Pigmented cereals contain polyphenols, which are known for their health-promoting benefits, but may also improve the viscosity of cereal flours without the need for chemical modification," Jannasch said. "This research explored the potential of cooked, purple, waxy rice as a functional food ingredient for a better viscosity development in neutral and acidic environments. I especially thank my adviser Dr. Ya-Jane Wang and the Department of Food Science for guidance and support to conduct this research and present at national and international conferences, where I have established valuable connections and gained insight into recent research."

The European Young Cereal Scientists and Technologists Workshop is designed to include subject categories such as cereal processing, product quality, analytical techniques, sensory, nutrition and health, and novel specialist ingredients.

The EYCSTW is a platform for young research scientists to exchange with peers on the latest research in cereal and grain sciences.

In the fall, Jannasch was awarded a $10,000 Research Council Grant by the Cereals & Grains Association. The funds were used on her study of "Parboiling of Pigmented Waxy Cereals to Enhance Viscosity Development in a Simulated Gastric Environment." She was recognized during the opening session of the Cereals & Grains annual meeting in November.

In 2020, Jannasch won a video contest sponsored by the Cereals & Grains Association. She won a three-minute video contest with her presentation on "Limited-Water Parboiling: A Novel and Sustainable Method to Fortify Rice."

The Cereals & Grains Association is a global, nonprofit association of nearly 2,000 scientists and food industry professionals working to advance the understanding and knowledge of cereal grain science and its product development applications through research, leadership, education, superior technical service and advocacy. Its goal is to be the global authority in cereal grain science and technology.

About the Dale Bumpers College of Agricultural, Food and Life Sciences: Bumpers College provides life-changing opportunities to position and prepare graduates who will be leaders in the businesses associated with foods, family, the environment, agriculture, sustainability and human quality of life; and who will be first-choice candidates of employers looking for leaders, innovators, policy makers and entrepreneurs. The college is named for Dale Bumpers, former Arkansas governor and longtime U.S. senator who made the state prominent in national and international agriculture. For more information about Bumpers College, visit our website, and follow us on Twitter at @BumpersCollege and Instagram at BumpersCollege.

About the University of Arkansas: As Arkansas' flagship institution, the U of A provides an internationally competitive education in more than 200 academic programs. Founded in 1871, the U of A contributes more than $2.2 billion to Arkansas' economy through the teaching of new knowledge and skills, entrepreneurship and job development, discovery through research and creative activity while also providing training for professional disciplines. The Carnegie Foundation classifies the U of A among the top 3% of U.S. colleges and universities with the highest level of research activity. U.S. News & World Report ranks the U of A among the top public universities in the nation. See how the U of A works to build a better world at Arkansas Research News.