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Ph. D. 2017 Food Science, The Pennsylvania State University, University Park, PA.

  • Dissertation: ‘Physicochemical Modification of Gliadin by Dietary Polyphenols and the Potential Implications for Celiac Disease’.
B. S. 2012 Nutritional Sciences, University of Connecticut, Storrs, CT.


Research experience

2017-present NIH T-32 Postdoctoral Fellow, Department of Plant Biology and Pathology, SEBS, Rutgers University, New Brunswick, NJ.

  • Botanical approaches to combat metabolic syndrome.
2012-2017 USDA National Institute of Food and Agriculture Predoctoral Fellow and Graduate Research Assistant, Department of Food Science, The Pennsylvania State University, University Park, PA.

  • Developed a novel nutraceutical approach to mitigating celiac disease symptoms in vitro with green tea polyphenols.
  • Elucidated the mechanism and structural impact of epigallocatechin gallate complexation with an immunodominant gliadin fragment.
  • Investigated the effect of green tea extract supplementation on gliadin digestibility and gliadin-mediated celiac disease symptoms in vitro.
  • Guided undergraduates through independent research projects developing novel approaches to brewing gluten-free beer.
  • Characterized impact of production procedures on aroma profiles of plant-based foods including chocolate and wine.
2010-2012 Undergraduate Researcher, Department of Animal Science, University of Connecticut, Storrs, CT.

  • Manipulated biochemical conditions affecting muscle foods to preserve desirable color and chemical stability during storage.


Teaching Experience

  • Course Instructor – Department of Food Science, The Pennsylvania State University, University Park, PA.
    • Fall 2016 – Science & Technology of Plant Foods:
      • Directed senior capstone course focused on physical, chemical and biological changes that plants go through from the time of harvest to human consumption.
      • Developed course material pertaining to baking/gluten chemistry, plant bioactives and sustainability
      • Two 75-minute lectures (70 students) over a 15-week semester, two sections of a 180-minute processing laboratory per week
    • Fall 2015 – Communication of Scientific Research:
      • Helped undergraduate researchers develop communication skills including grant-writing, poster presentations and conversation with non-technical audiences.
      • Developed course material pertaining to peer reviews, oral presentations and “Science in the Media”.
      • One 50-minute discussion (8 students) per week
    • Summer 2015, 2016 – Upward Bound Math & Science Summer STEM Academy:
      • Guided small groups of high school students from disadvantaged backgrounds through an 8-week food science research project.
      • Past projects include analyzing physical properties of gluten free breads and developing a high-flavanol chocolate bar.

Awards and Honors

  • 2015 – 2017: USDA National Institute of Food and Agriculture Predoctoral Fellowship, $70,874.
  • 2013, 2015, 2016: Robert D. and Jeanne L. McCarthy Graduate Teaching Award, The Pennsylvania State University.
  • 2015 – 2016: Pennsylvania Wine Marketing & Research Board – Research, Marketing and Education Grant, $12,963.
  • 2016: Edith and William B. Rosskam Memorial Scholarship, The Pennsylvania State University.
  • 2014 – 2015: College of Agricultural Sciences Graduate Student Competitive Grant, The Pennsylvania State University, $2,000.
  • 2014 – 2015: William Rosskam Memorial Scholarship, The Pennsylvania State University.
  • 2015: Harold F. Martin Graduate Assistant Outstanding Teaching Award, The Pennsylvania State University.
  • 2015: Pennsylvania Commonwealth Education Abroad Scholarship, The Pennsylvania State University.
  • 2010 – 2012: Connecticut Institute of Food Technologists Student Scholarship, Nutmeg IFT.
  • 2011: Summer Undergraduate Research Fund Award, University of Connecticut, $3,000.
  • 2011: Jarvis Products Corporation Scholarship.
  • 2010: Kinsman Family International Agriculture Award, University of Connecticut.
  • 2010: Universitas 21 Global Citizenship Award, University of Connecticut, 2010.


  • Van Buiten, C. B., Wu, G., Lam, Y. Y., Zhao, L., Raskin, I. Elemental iron modifies the redox environment of the gastrointestinal tract: A novel therapeutic target and test for metabolic syndrome. Free Radical Biology and Medicine, Vol. 168, pp. 203-213, May 2021.
  • Van Buiten, C. B., Yennawar, N. H., Pacheco, C. N., Hatzakis, E., Elias, R. J. Physicochemical interactions with (−)-epigallocatechin-3-gallate drive structural modification of celiac-associated peptide α2-gliadin (57–89) at physiological conditions. Food & Function, Vol. 5, No. 10, pp. 2997-3007, 2019.
  • Van Buiten, C. B., Lambert, J. D., Elias, R. J. Green tea polyphenols mitigate gliadin-mediated inflammation and permeability in vitro. Mol. Nutr. Food Res., Vol. 62, No. 12, article 1700879, 2018.
  • Stanley, T. H., Van Buiten, C. B., Baker, S. A., Elias, R. J., Anantheswaran, R. C., Lambert, J. D. Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans. Food Chemistry, Vol. 255, pp. 414-420, 2018.
  • Belskie, K. M., Van Buiten, C. B., Ramanathan, R, Mancini, R. A. Reverse electron transport effects on NADH formation and metmyoglobin reduction. Meat Sci, Vol. 105, pp. 89-92, 2015.
  • Ramanathan, R., Mancini, R. A., Van Buiten, C. B. Effects of aging temperature and time on beef longissimus color intensity and stability. Meat Sci., Vol. 96, No. 1, pp. 491, 2015.
  • Ramanathan, R., Mancini, R. A., Dady, G. A., Van Buiten, C. B. Effects of succinate and pH on cooked beef color. Meat Sci., Vol. 93, No. 4, p. 888-892, 2013.
  • 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., Vol. 77, No. 8, pp. C886-C892, 2012.

Presentations and Posters

  • Van Buiten, C. B., Smith, J. C., Elias, R. J., Lambert, J. D. 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. Inhibition of Gliadin Digestion by Green Tea Polyphenols and the Potential Implications for Celiac Disease. Presented at Experimental Biology 2017. Chicago, Il. (Poster)
  • Van Buiten, C. B. Physicochemical consequences of interactions between immunodominant gluten peptide 2-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. Physicochemical modification of an immunodominant gluten peptide and the potential implications for celiac disease. Presented at the 251st American Chemical Society National Meeting, San Diego, CA as part of the Withycombe-Charalambous Graduate Student Awards Symposium (Oral), 2016.
  • Van Buiten, C.B., Pacheco, C. N., Hatzakis, E., Yennawar, N., Elias, R. J. Strucutral modification of an immunodominant gluten peptide upon interaction with (-)-epigallocatechin-3-gallate. Presented at the 251st American Chemical Society National Meeting, San Diego, CA as part of the Advances in Food Peptide & Food Protein Research: Nutrition, Functionality & Food Safety session (Oral) and Sci-Mix (Poster). Presented at the 2016 Penn State Gamma Sigma Delta Research Symposium, Univeristy Park, PA (Poster).
  • Van Buiten C. B., Pacheco, C. N., Hatzakis, E., Elias, R.J. (2015) Influence of molecular structure on interactions of dietary polyphenols and an immunodominant gluten peptide.  Presented at the 250th  American Chemical Society National Meeting, Boston, MA (Oral). Presented at the 2015 Food Systems Approach to Gut Health Conference, University Park, PA (Poster)
  • Van Buiten, C. B., Schmitt, M., Schneider, V., Elias, R.J. (2015)  Investigation of a novel polymer-based fining technique for the removal of 2-aminoacetophenone from Vitis vinifera wines.  Presented at the 2015 American Society for Enology and Viticulture National Conference, Portland, OR (Poster).
  • 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 (Poster).
  • 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 (Poster).