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Gloria Cagampang

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Dr. Gloria Bautista Cagampang earned a bachelor’s degree in Chemistry from Adamson University in Manila, Philippines in 1958.  She then pursued and earned a master’s degree in Grain Science from Kansas State University in 1962.  In 1968, she completed another master’s degree, this one from Purdue University, in Biochemistry.  In 1983, Dr. Cagampang earned her Ph. D. in Food Science and Cereal Science from Purdue University.[1]


Dr. Cagampang worked for the Kellogg Company from 1984 to 2009, where she held several positions over her time with the company.  She held the titles of Group Leader (1984-1991), Senior Scientist (1992-1998), Senior Research Scientist (1999-2000), and Fellow of Research, Quality, and Technology (2001-2009).  During her employment at Kellogg Company, Dr. Cagampang helped engineer solutions that aided in decreasing saturated fats, eliminating trans fats, and investigating new oils.  When the Food and Drug Administration issued a requirement for food producers to remove all hydrogenated oils and trans fats from their products, Dr. Cagampang worked to discover solutions to this problem that are still in use today.  In 2011, she became a faculty member at the University of Florida in the Department of Food Science and Human Nutrition.  She currently holds the position of Adjunct Assistant-In.[1][2]


Dr. Cagampang conducts research in Fats and Oil Technology in Food Applications and in Grain Technology in Food Science.  She explores the properties of rice, wheat, corn, and sorghum.[2]

Awards and Recognition[edit]

Dr. Cagampang was awarded the Fulbright Scholarship for her master’s degree in Grain Science. In 2004 and 2005, she was chair member of the AACCI Rice Division.  In 2006 and 2007, Dr. Cagampang received an invitation to speak at the Global Meetings of Palm Oil in Kuala Lumpur Malaysia.  In 2009, Dr. Cagampang received the Purdue University Best Food Scientist Award.[1]  She also received the Kellogg Company Outstanding Lifetime Achievement Award.

Select Publications[edit]

The following is a small sample of the articles which Dr. Cagampang has co-authored:

  • Cagampang, G.B. and Kirleis, A.W. (1984).  Some properties of starches from the floury and corneous endosperm fractions of three sorghum cultivars of intermediate grain hardness.  Starke 37: 253.
  • Cagampang, G.B., Griffith, J.E., and Kirleis, A.W. (1982).  Modified adhesion test for measureing stickiness of sorghum porridges. Cereal Chem. 59:234
  • Cagampang, G.B., Gicana, R.N., and Aday, B.A. (1978).  A study on the physicochemical and biochemical changes in some mutant maize endosperms during grain ripening.  Cereal Foods World 23: 465


  1. 1.0 1.1 1.2 "Cagampang - University of Florida, Institute of Food and Agricultural Sciences". fshn.ifas.ufl.edu. Retrieved 2018-10-21.
  2. 2.0 2.1 "Cagampang - University of Florida, Institute of Food and Agricultural Sciences". fshn.ifas.ufl.edu. Retrieved 2018-10-21.

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