Davida Alexander has joined Dr. Lisa Mauer’s group with ALS/NSCORT. Her project is to (1) identify the threshold radiation dose that will affect the peanut oil quality, (2) identify the shelf life of these irradiated oils, (3) identify and evaluate counter measures to improve peanut oil quality in elevated radiations and time, (4) identify the shelf life of the extended oil is needed, (5) characterize the affects of radiation on peanuts grown in space, and (6) determine effects of radiation on essential fatty acids.

Julieta Ortiz received her B.S. degree in Chemistry at Universidad de San Carlos de Guatemala, where she isolated and evaluated the thermal stability of trypsin inhibitors from Phaseouls vulgaris beans. Julieta got her M.S. Degree in Food Science at Universidad del Valle de Guatemala, where she characterized the physical and chemical properties of the fat from Theobroma bicolor seeds under the advice of Dr. Ricardo Bressani. Julieta is pursuing a Ph.D. in Food Science at Purdue University with Dr. Lisa Mauer as her Major Professor. Her research is about the deliquescence in multicomponent food systems.

Adam Stoklosa earned his B.S. in Biological Sciences at Purdue University.  He joined Dr. Mauer's group in July 2004 in the M.S. degree program.  His research focuses on characterizing Apogee and Perigee wheat cultivars designed specifically for the mission to Mars and to determine how these cultivars react upon exposure to elevated levels of radiations.