Dr. Lisa Mauer is a professor in the Department of Food Science and the Whistler Center for Carbohydrate Research at Purdue University. After receiving her B.S. degree in Food Science from Purdue University, Dr. Mauer completed her Ph.D. and postdoctoral work in the Department of Food Science and Nutrition at the University of Minnesota. She also was an adjunct faculty member at the College of St. Catherine in St. Paul, Minnesota. Currently at Purdue, Dr. Mauer teaches food chemistry, experimental cuisine, and food packaging courses. She is a Fellow of the Purdue University Teaching Academy. Her major research areas include water-solid interactions, food physical structure, shelf-life, and FT-IR spectroscopy method development, for which she has received the Purdue Agriculture Research Award and Faculty Scholar recognitions as well as the IFT Marcel Loncin Research Prize. Dr. Mauer is currently the director for the Center for Food Safety Engineering (www.cfse.purdue.edu).