Dr. Lisa Mauer is a professor in the Department of Food Science and director of the Center for Food Safety Engineering at Purdue University. After receiving her B.S. degree in Food Science from Purdue University, she completed her Ph.D. and postdoctoral work 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, food ingredient functionality, experimental cuisine, and food packaging courses. She is a Fellow of the Purdue University Teaching Academy. Examples of her research include: introducing the concepts of deliquescence and deliquescence-lowering to the food science field, improving the understanding of humidity effects on vitamin and other bioactive ingredient stability, manipulating food ingredient architecture, and developing spectroscopy methods for the detection of chemical and pathogen contamination of foods, for which she has received the IFT Marcel Loncin Research Prize, Purdue Agriculture Research Award, and Faculty Scholar recognitions.