Graciela W. Padua

Assistant Professor of Food Engineering

Research Interests

Biodegradable plastics; microwave heating of foods

Her research interests include the development of degradable plastic materials derived from corn. The project goals are to increase market diversification for corn starch co-products while curbing the environmental impact of non-degradable packaging films. It is funded by the Illinois Corn Marketing Board and the Illinois Council for Food and Agricultural Research. Dr. Padua's research interests also include the development of new technologies for food processing. Her work focuses on the interactions between microwave energy and food materials. Her main goals are to improve food quality while reducing utilization of energy, water, and space. 

Selected Publications
Wang, Y., ARtz W., Padua G.W. 2008. Fourier Transform Infrared Spectra of Drying Oils Treated by Irradiation. J. Agric. Food Chem.

Wang, Q., Yin L., Padua, G.W., 2008. Controlled Self-Organization of Zein Teriary Micro and Nanostructure. Food Biophysics.

Wang, Q., Xian W., Li S., Liu, C., Padua, G.W. 2008. Zein Adsorption and Cell Growth of Patterned Hydrophilic/Hydrophobic Surfaces. Acta Biomaterialia.

See Full Listing of Research Interests

Teaching

Courses recently taught:

FSHN 260 - Raw Materials for Processing

FSHN 595 - Advance Food Processing

FSHN 460 - Food Processing Engineering

Latest Degree

Ph.D. University of Illinois-1989

Biographical Sketch

Dr. Padua received a B.S. in Biochemical Engineering from the National Polytechnic Institute in Mexico City. She became interested in food science while working as a research assistant in a project dedicated to the re-engineering of tortilla flour production starting from high lysine corn. She later obtained her M.S. and Ph.D. degrees in Food Science from the University of Illinois at Urbana-Champaign. There she worked under the direction of Professor Robert L. McWhitney on the rheology of corn pastes and with Professor Marvin P. Steinberg on the structure of water in foods. Dr. Padua joined the UIUC faculty in 1996. She teaches Food Processing to undergraduates in the Food Science and Food Industry and Business programs.