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Shimin Chen
Ph.D. Student
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Shimin Chen
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Shimin Chen joined the FARRP group in August 2015 after receiving her B.S. in Plant Protection from South China Agricultural University in China. She pursued a M.S. in Food Science and Technology under the supervision of Dr. Melanie Downs, focusing on the proteomics of allergenic foods. Shimin completed her M.S. degree in December 2017 and is now working on her Ph.D. |
Olivia Huffman
M.S. Student
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Olivia Huffman
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Olivia Huffman joined FARRP in August 2020 and is working towards a M.S. in Food Science and Technology under the supervision of Dr. Joseph Baumert and Dr. Phil Johnson. She earned her B.S. in biology from Ball State University in July 2019. |
Jessica Humphrey
M.S. Student
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Jessica Humphrey
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Jessica Humphrey joined the FARRP group in Spring of 2019 and received her B.S. in Food Science and Technology from the University of Nebraska-Lincoln in 2020. She is currently pursuing a M.S. in Food Science under the direction of Dr. Joseph Baumert. |
Tengfei Li
Ph.D. Student
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Tengfei Li
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Tengfei Li joined the FARRP group in August 2019. She is working on her Ph.D. degree in the Department of Food Science and Technology at the University of Nebraska-Lincoln under the direction of Dr. Joseph Baumert. Tengfei received her M.S. in Nutrition and Food Science from Florida State University under the supervision of Dr. Shridhar Sathe in August 2018. |
Niloofar Moghadam Maragheh
Ph.D. Student
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Niloofar Moghadam Maragheh
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Niloofar Moghadam joined FARRP in August 2019 after receiving her M.S. in Food Microbiology from Tehran University of Medical Sciences. She is working on her Ph.D. in the Department of Food Science and Technology under the supervision of Dr. Richard Goodman, focusing on cell activation in food allergies. |
Lee Palmer
Ph.D. Student
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Lee Palmer received his B.S. in biochemistry from Arizona State University in 2012. He joined FARRP in 2014 and received his M.S. in 2016. He is currently a Ph.D. student supervised by Dr. Phil Johnson where his research focuses on studying novel sources of food allergens using proteomics to assess their potential risk to allergic individuals. |
Maggie Pandis
M.S. Student
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Maggie Pandis
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Maggie Pandis joined FARRP in the Fall of 2020 to pursue an M.S. in Food Science and Technology under the supervision of Dr. Melanie Downs and Dr. Phil Johnson. She holds an ACS certified Chemistry degree from the University of Nebraska at Omaha (2014) and a Finance degree from Creighton University (2008). Maggie has been employed with Conagra Brands for the past 8 years and works as a Chemist within the Analytical & Applied Sciences team. |
Sara Schlange
M.S. Student
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Sara Schlange
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Sara Schlange joined the FARRP group in 2020 after receiving her B.S. in Biology from Washburn University in Topeka, Kansas. She is pursuing a M.S. in Food Science and Technology under the supervision of Dr. Melanie Downs and Dr. Phil Johnson. |
Liyun Zhang
Ph.D. Student
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Liyun Zhang
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Liyun Zhang joined the FARRP group in 2020 to pursue her doctoral degree under the supervision of Dr. Melanie Downs and Dr. Phil Johnson, focusing on the proteomics of allergenic foods. She received her M.S. in Food Science and Technology from Illinois Institute of Technology in 2019. |