Charlene B. Van Buiten, Ph.D. |
Education
2012 - 2017 Ph.D. Candidate in Department of Food Science The Pennsylvania State University, College of Agricultural Sciences Cumulative GPA: 3.88 2008-2012 B.S. in Nutritional Sciences University of Connecticut, College of Agriculture, Health and Natural Resources Minors: Food Science, Biological Sciences Cumulative GPA: 3.621 2011 International Exchange Student in Food Science University College Dublin, College of Agriculture, Food Science & Veterinary Medicine |
Positions & Honors
|
2017 - present
2015 - 2017 2012 - 2015 |
T32 Postdoctoral Fellow, NIH National Center for Complementary and Integrative Health, Rutgers University, New Brunswick, NJ
USDA Predoctoral Fellow, National Institute for Food and Agriculture, The Pennsylvania State University, University Park, PA Graduate Research Assistant, The Pennsylvania State University, University Park, PA |
Publications & Presentations
Van Buiten, C. B.; Smith, J. C.; Elias, R. J.; Lambert, J. D. (2017). Flavanols vs. Flavor: Fostering an Interest in Food Science with Chocolate Bar Product Development. Presented at the Institute of Food Technologists 2017 National Meeting. Las Vegas, NV. (Poster)
Van Buiten, C. B.; Lambert, J. D.; Sae-tan, S.; Elias, R. J. (2017). Inhibition of Gliadin Digestion by Green Tea Polyphenols and the Potential Implications for Celiac Disease. Presented at Experimental Biology 2017. Chicago, IL. (Poster). Abstract.
Van Buiten, C. B. (2016). Physicochemical consequences of interactions between immunodominant gluten peptide α2-gliadin (57-89) and major green tea polyphenol (–)-epigallocatechin-3-gallate. Presented at the 2016 USDA NIFA Fellows Program Project Directors’ Meeting, Washington, D.C. (Oral).
Van Buiten C.B. (2016). Physicochemical modification of an immunostimulatory gluten peptide and the potential implications for celiac disease. Presented at the 251st American Chemical Society National Meeting - Withycombe-Charalambous Graduate Student Research Award Symposium. San Diego, CA. (Oral). Abstract.
Van Buiten C.B., Pacheco C. N., Hatzakis E., Elias R. J. (2016). Structural modification of an immunodominant gluten peptide upon interaction with (-)-epigallocatechin-3-gallate. Presented at the 251st American Chemical Society National Meeting - "Advances in Food Peptide & Food Protein Research: Nutrition, Functionality and Food Safety" (Oral) and Sci-Mix Poster Symposium (Poster). San Diego, CA. Abstract. Presented at the Gamma Sigma Delta Agricultural Research Exposition (Poster). University Park, PA.
Van Buiten C.B., Schmitt M., Schneider V., Elias R.J. (2016). Investigation of a novel polymer-based fining system for the removal of "foxy" aroma in V. vinifera wines. Presented at the 2016 Pennsylvania Wine Marketing and Research Board Meeting (Oral). Abstract.
Van Buiten C.B., Pacheco C. N., Hatzakis, E., Elias R.J. (2015). Influence of molecular structure on interactions between dietary polyphenols and an immunodominant gluten peptide. Presented at the 250th American Chemical Society National Meeting. Boston, MA. Abstract (Oral). Presented at the 2015 Food Systems Approach for Gut Health Conference. University Park, PA. (Poster)
Van Buiten C.B., Schmitt M., Volker S., Elias R.J. (2015). Investigation of a novel polymer-based fining method for the removal of 2-aminoacetophenone from Vitis vinifera wines. Presented at the 2015 American Society of Enology and Viticulture National Conference. Portland, OR. Abstract (Pg. 145)
Belskie K.M., Van Buiten C.B., Ramanathan R., Mancini R.A. Reverse electron transport effects on NADH formation and metmyoglobin reduction, Meat Sci. 2015, 105, 89 – 92. DOI: 10.1016/j.meatsci.2015.02.012
Van Buiten C.B., Primrose R.J., Elias R.J. (2014). Effects of pre- and post-fermentation fining with polyvinylpolypyrrolidone on the aromatic profile of Moscatel wine. Presented at the 2014 American Society of Enology and Viticulture National Conference. Austin, TX. Abstract (Pg. 120)
Ramanathan R., Mancini R.A., Van Buiten C.B. Effects of aging temperature and time on beef longissimus color intensity and stability. Meat Sci. 2014, 96 (1), 491. DOI: 10.1016/j.meatsci.2013.07.149
Ramanathan R., Mancini R.A., Dady G.A., Van Buiten C.B. Effects of succinate and pH on cooked beef color. Meat Sci. 2013, 93 (4), 888 – 892. DOI: 10.1016/j.meatsci.2012.12.007
Ramanathan R., Mancini R.A., Van Buiten, C.B. (2013) Effects of aging temperature and time on beef longissimus color intensity and stability. Presented at the 66th American Meat Science Reciprocal Meat Conference in Auburn, AL.
Ramanathan R., Mancini R.A., Van Buiten C.B., Suman S.P., Beach C.M. Effects of pyruvate on lipid oxidation and ground beef color. J Food Sci. 2012, 77 (8), C886 – C892. DOI: 10.1111/j.1750-8341.2012.02814.x
Van Buiten C.B., Ramanathan R., Mancini R.A. (2012). Effects of reverse electron transport on NADH formation and enzymatic metmyoglobin reduction. Presented at 2012 Frontiers in Undergraduate Research, University of Connecticut, Storrs, CT.
Van Buiten, C. B.; Lambert, J. D.; Sae-tan, S.; Elias, R. J. (2017). Inhibition of Gliadin Digestion by Green Tea Polyphenols and the Potential Implications for Celiac Disease. Presented at Experimental Biology 2017. Chicago, IL. (Poster). Abstract.
Van Buiten, C. B. (2016). Physicochemical consequences of interactions between immunodominant gluten peptide α2-gliadin (57-89) and major green tea polyphenol (–)-epigallocatechin-3-gallate. Presented at the 2016 USDA NIFA Fellows Program Project Directors’ Meeting, Washington, D.C. (Oral).
Van Buiten C.B. (2016). Physicochemical modification of an immunostimulatory gluten peptide and the potential implications for celiac disease. Presented at the 251st American Chemical Society National Meeting - Withycombe-Charalambous Graduate Student Research Award Symposium. San Diego, CA. (Oral). Abstract.
Van Buiten C.B., Pacheco C. N., Hatzakis E., Elias R. J. (2016). Structural modification of an immunodominant gluten peptide upon interaction with (-)-epigallocatechin-3-gallate. Presented at the 251st American Chemical Society National Meeting - "Advances in Food Peptide & Food Protein Research: Nutrition, Functionality and Food Safety" (Oral) and Sci-Mix Poster Symposium (Poster). San Diego, CA. Abstract. Presented at the Gamma Sigma Delta Agricultural Research Exposition (Poster). University Park, PA.
Van Buiten C.B., Schmitt M., Schneider V., Elias R.J. (2016). Investigation of a novel polymer-based fining system for the removal of "foxy" aroma in V. vinifera wines. Presented at the 2016 Pennsylvania Wine Marketing and Research Board Meeting (Oral). Abstract.
Van Buiten C.B., Pacheco C. N., Hatzakis, E., Elias R.J. (2015). Influence of molecular structure on interactions between dietary polyphenols and an immunodominant gluten peptide. Presented at the 250th American Chemical Society National Meeting. Boston, MA. Abstract (Oral). Presented at the 2015 Food Systems Approach for Gut Health Conference. University Park, PA. (Poster)
Van Buiten C.B., Schmitt M., Volker S., Elias R.J. (2015). Investigation of a novel polymer-based fining method for the removal of 2-aminoacetophenone from Vitis vinifera wines. Presented at the 2015 American Society of Enology and Viticulture National Conference. Portland, OR. Abstract (Pg. 145)
Belskie K.M., Van Buiten C.B., Ramanathan R., Mancini R.A. Reverse electron transport effects on NADH formation and metmyoglobin reduction, Meat Sci. 2015, 105, 89 – 92. DOI: 10.1016/j.meatsci.2015.02.012
Van Buiten C.B., Primrose R.J., Elias R.J. (2014). Effects of pre- and post-fermentation fining with polyvinylpolypyrrolidone on the aromatic profile of Moscatel wine. Presented at the 2014 American Society of Enology and Viticulture National Conference. Austin, TX. Abstract (Pg. 120)
Ramanathan R., Mancini R.A., Van Buiten C.B. Effects of aging temperature and time on beef longissimus color intensity and stability. Meat Sci. 2014, 96 (1), 491. DOI: 10.1016/j.meatsci.2013.07.149
Ramanathan R., Mancini R.A., Dady G.A., Van Buiten C.B. Effects of succinate and pH on cooked beef color. Meat Sci. 2013, 93 (4), 888 – 892. DOI: 10.1016/j.meatsci.2012.12.007
Ramanathan R., Mancini R.A., Van Buiten, C.B. (2013) Effects of aging temperature and time on beef longissimus color intensity and stability. Presented at the 66th American Meat Science Reciprocal Meat Conference in Auburn, AL.
Ramanathan R., Mancini R.A., Van Buiten C.B., Suman S.P., Beach C.M. Effects of pyruvate on lipid oxidation and ground beef color. J Food Sci. 2012, 77 (8), C886 – C892. DOI: 10.1111/j.1750-8341.2012.02814.x
Van Buiten C.B., Ramanathan R., Mancini R.A. (2012). Effects of reverse electron transport on NADH formation and enzymatic metmyoglobin reduction. Presented at 2012 Frontiers in Undergraduate Research, University of Connecticut, Storrs, CT.
Grants
|
Completed
|
USDA National Institute of Food and Agriculture Predoctoral Fellowship
Dates: 01/2016-18 Title: “Physicochemical Modification of an Immunodominant Gliadin Peptide with Dietary Polyphenols and the Potential Implications for Celiac Disease” Contribution: Lead Author and PI Total Award: $70,874 Pennsylvania Wine Marketing & Research Board – Research, Marketing and Education Grant
Dates: 04/2015-16 Title: “Investigation of a Novel Polymer-Base Fining System for the Removal of Foxy/Native Aroma in Vitis vinifera Wines” Contribution: Lead Author and Co-PI Total Award: $12,963 The Pennsylvania State University College of Agricultural Sciences Graduate Student Competitive Grant Dates: 12/2014-06/15 Title: “Physicochemical Modification and Sequestration of an Immunodominant Gliadin Peptide by Dietary Polyphenols” Total Award: $2,000 University of Connecticut Summer Undergraduate Research Fund Dates: 05-08/2011 Title: “The Effect of Reverse Electron Transport on NADH Formation and Enzymatic Metmyoglobin Reduction” Total Award: $3,000 |
Awards & Recognition
Awards
|
2016
2015 2014 2013 2010 2009 |
First Place, Nutritious Foods for Kids Product Development Content
Disney and Institute of Food Technologists (IFT) Student Association Robert D. and Jeanne L. McCarthy Graduate Teaching Award Pennsylvania State University Harold F. Martin Graduate Assistant Outstanding Teaching Award Pennsylvania State University Frank S. and Nina Cobb Grant-in-Aid Award Pennsylvania State University Robert D. and Jeanne L. McCarthy Graduate Teaching Award Pennsylvania State University Kinsman Family International Agriculture Award University of Connecticut Universitas 21 Global Citizenship Award University of Connecticut National FFA Organization American Degree Henry and Ebba Hansen Leadership Award University of Connecticut |
Accepting the Harold F. Martin Teaching Award from President Barron
|
Scholarships
|
2016
2015 2014,15 2012 2011 2010,11 |
Edith and William B. Rosskam Memorial Scholarship
The Pennsylvania State University Pennsylvania Commonwealth Education Abroad Scholarship The Pennsylvania State University Tag Along Fund Study Abroad Scholarship The Pennsylvania State University William Rosskam Memorial Scholarship The Pennsylvania State University IFT Student Scholarship Connecticut IFT Chapter Jarvis Products Corporation Scholarship University of Connecticut Cornelius and Mary Jane York Scholarship University of Connecticut IFT Student Scholarship, Connecticut Nutmeg Chapter Connecticut IFT Chapter Mary M. and Katherine E. Connelly Scholarship University of Connecticut |
Extracurricular Involvement
IFT Disney Product Development Competition - 1st Place
|
Penn State Food Science Product Development Team (2016)
Upward Bound Math and Science Summer Experience Program Mentor (2015, 2016) Department of Food Science Graduate Student Representative (2014-present) Life Science Symposium Graduate Student Committee (2015-present) Institute of Food Technologists LEAD 360 Workshop (2015) Collegiate Dairy Products Evaluation Team (2013) Connecticut FFA Food Science & Technology CDE Lead Coordinator (2012) PepsiCo Global Research & Development Students Day Workshop (2009) Connecticut FFA Food Science & Technology CDE Assistant Coordinator (2008-10) |
Professional Membership
American Society of Nutrition
Gamma Sigma Delta - Agricultural Honors Society
Institute of Food Technologists
American Chemical Society
American Society of Enology and Viticulture
Alpha Lambda Delta - Honors Society
The National FFA Organization
Gamma Sigma Delta - Agricultural Honors Society
Institute of Food Technologists
American Chemical Society
American Society of Enology and Viticulture
Alpha Lambda Delta - Honors Society
The National FFA Organization
Press
