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Biological Systems Engineering Graduate Students

Ellen R. Bornhorst

Advisor: Dr. Juming Tang


Education

Washington State University, Pullman, Washington

  • Ph.D. in Biological and Agricultural Engineering, December 2016
    USDA National Needs Graduate Fellowship in Food Engineering
    Adviser: Dr. Juming Tang
    Dissertation topic: Development of model food systems for quality evaluation of thermally pasteurized foods
  • M.S. in Biological and Agricultural Engineering, May 2013
    Food Engineering specialization
    Thesis title: Sodium chloride diffusion in selected low-acid foods during thermal processing

Michigan State University, East Lansing, Michigan

  • B.S. in Biosystems Engineering, May 2011
    Food Engineering concentration, Honors College member

Journal Articles

  • Bornhorst E.R., Tang J., and Sablani S. 2016. Sodium chloride diffusion in low-acid foods during thermal processing and storage. Journal of Food Science. 81(5):E1130-40.
  • Bornhorst, E.R., Tang, J., Sablani, S.S., Barbosa-Canovas, G.V., 2017. Development of model food systems for thermal pasteurization applications based on Maillard reaction products. LWT – Food Science and Technology. 75: 417-424.
  • Bornhorst, E.R., Tang, J., Sablani, S.S., Barbosa-Canovas, G.V. 2017. Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products. LWT – Food Science and Technology. 82: 454-463.
  • Bornhorst, E.R., Liu F., Tang J., Sablani S.S., and G.V. Barbosa-Cánovas. 2017. Food quality evaluation using model foods: a comparison study between microwave assisted and conventional pasteurization processes. Food and Bioprocess Technology. 10(7):1248-1256.
  • Bornhorst, E.R.,Tang J., Sablani S.S., and G.V. Barbosa-Cánovas. 2017.Green pea and garlic puree model food development for thermal pasteurization process quality evaluation. Journal of Food Science. 82(7):1631-39.
  • Auksornsri, T., Bornhorst, E.R., Tang, J., Tang, Z. 2018. Developing model food systems with rice based products for microwave assisted thermal sterilization. LWT – Food Science and Technology. 96: 551-559.

Conference Presentations

  • Bornhorst E.R., Tang J., Sablani S., and G. Barbosa-Cánovas. Development of model food systems for quality evaluation of traditional and microwave-assisted thermal pasteurization. International Union of Food Science and Technology, 18th World Congress of Food Science and Technology (oral presentation), August 2016
  • Bornhorst E.R. and J. Tang. Purple pole beans: color and anthocyanin change during heating. Institute of Food Technologist Annual Meeting (poster presentation), July 2016
  • Bornhorst E.R., Tang J., and F. Liu. Model food system development for quality optimization of microwave-assisted pasteurized foods. International Microwave Power Institute’s 50th Annual Microwave Power Symposium (oral presentation), June 2016
  • Bornhorst E.R., Tang J., Sablani S., and G. Barbosa-Cánovas. Color assessment of non-enzymatic browning in model food systems for use in microwave assisted pasteurization. Institute of Food Technologist Annual Meeting (poster presentation), July 2015
  • Bornhorst E.R. and J. Tang. Assessment of model food systems with non-enzymatic browning as related to the quality of microwave-assisted pasteurized foods. 12th International Congress on Engineering and Food (poster presentation), June 2015
  • Bornhorst E.R., Tang J., Sablani S., and J. Powers. Sodium chloride diffusion in selected foods during storage after thermal processing. Institute of Food Technologist Annual Meeting (poster presentation), June 2014
  • Bornhorst E.R. and J. Tang. Multiphysics heat transfer and sodium chloride diffusion modeling for selected foods during thermal processing. Institute of Food Technologist Annual Meeting (poster presentation), July 2013
  • Bornhorst E.R., Villa-Rojas R., and J. Tang. Sodium diffusion and equilibrium concentrations in low-acid food during thermal processing. Institute of Food Technologist Annual Meeting (poster presentation), June 2012

Teaching and Internships while at WSU

  • Process Engineering Research, Quality, and Innovation Intern, 2015
    ConAgra Foods, Lamb Weston Division
  • Graduate Guest Instructor, Washington State, Dr. Juming Tang, 2014
    BSYSE 584, Thermal and Nonthermal Processing of Foods, 11 students
  • National Space Biomedical Research Institute (NSBRI) Summer Apprenticeship Program, 2013
    National Aeronautics and Space Administration (NASA), Johnson Space Center, Space Food Systems Lab

Activities and Leadership while at WSU

  • Toastmasters International, Frank E. Balmer Toastmasters Club No. 95 member, 2014–present; VP of Education, 2016-present
  • Food Engineering Club member, 2011–present; Secretary, 2012–2013; VP,2013–2014; President, 2014–2015
  • Disney IFTSA Product Development Competition team leader, 2011–2012
  • Idaho Milk Processors Association product development team, 3rd place,August 2012

Awards while at WSU

  • Alaska Airlines Travel Award, May 2016
  • Puget Sound Institute of Food Technologists Travel Award, May 2013, 2014, 2015, 2016
  • First place in the 3 minute thesis competition, March 2016, Washington State, College of Agricultural, Human, and Natural Resource Sciences
  • Best Presentation Award- Second Place, December 2015, Washington State, Biological Systems Engineering Graduate Seminar
  • Featured student in the ASABE Resource magazine, Special IssueSeptember/October 2015
  • Seligman APV Travel Grant–ICEF12, June 2015, Society of Chemical Industry, London, UK
  • Arnie and Marta Kegel Endowed Fellowship, June 2014, Washington State, Biological Systems Engineering Outstanding Graduate Student Awards

Ellen Bornhorst

Ellen R. Bornhorst


Fellows

Ellen R. Bornhorst

Nydia Muñoz-Rodriguez

Prashant R. Pokhrel

Biological Systems Engineering
Washington State University
Pullman WA 99164-6120


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National Needs Fellowship

Washington State University