NDSU cereal science doctoral student Yang Lan has been selected to receive a 2020 Honored Student Award by the American Oil Chemists’ Society. He is scheduled to be recognized during the AOCS annual meeting and expo in Montreal, Canada, in April.
The purpose of the award is to promote graduate student research in lipid chemistry and encourage involvement in the society. The award includes a travel, lodging and meal allowance, as well as complimentary registration for the annual meeting, where recipients present their research.
Lan is set to 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 on the properties of flaxseed protein extracted from flaxseed meal.
“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,” Lan said.
Lan’s home country is China, where he earned his bachelor’s and master’s degrees 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. His faculty adviser is Jiajia Rao, assistant professor in food chemistry and ingredient technology.
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