Dr. Jiajia Rao

Jiajia Rao received her Ph.D. in the area of food chemistry from the University of Massachusetts, Amherst in 2013.  She is currently an Assistant Professor of Cereal and Food Science program at the North Dakota State University (NDSU).  Prior to coming to NDSU, Dr. Rao worked for PepsiCo Inc. for 3 years, where she was involved in emulsion technology, protein fortified beverage development.  While at NDSU, her research focuses on the structure and function relationships of plant-based ingredients for improved quality and safety in food.  Dr. Rao has published more than 60 peer reviewed articles. Her research has been founded by grants from the United States Department of Agriculture, food industry and commodity groups and she has secured funding worth over $1.6 million as a PI while working at NDSU. Dr. Rao has previously received several awards from IFT (Institute of Food Technologists), NEIFT (Northeast Section of Institute of Food Technologists), and AOCS (American Oil Chemists Society).