College of Agricultural and Life Sciences
The Physics of Making Food - Robin Connelly
Robin Connelly, who has a joint appointment in food science and biological systems engineering, says that her cross-disciplinary position is a “great fit” with her background.
An agricultural engineering major as an undergraduate, Connelly took a job at a major food processor doing research on mixing and dough rheology — or how properties like texture, stickiness and elasticity form.
She returned to school to earn a master’s degree in chemical and biochemical engineering and a Ph.D. in food science. She came to the College in 2003.
“I love the challenge of understanding what happens during processes such as mixing and baking and using that knowledge to improve the quality, safety and affordability of the foods we eat,” she says.
Connelly is exploring how to manipulate dough properties during processing. This is important to food manufacturers, who need to make the texture of their final product consistent and appealing to consumers, and worry that dough of the wrong consistency will bog down machinery.
“We take into account the physics of a process,” says Connelly. “Using numerical simulations, we input factors like the geometry of the mixing blades, heat transfer, and the properties of complex fluids. We’re always trying to build better models, which give us better simulations.”
Connelly enjoys teaching and advising both food science and biological systems engineering students. She says that she takes advantage of the wealth of resources available in each area — from fabrication labs to expertise in nutritional quality and chemical reaction control.