Mukund Karwe Full Vitae 6-1-19

Curriculum Vitae
MUKUND V. KARWE
Dean of International Programs
Professor, Department of Food Science
School of Environmental and Biological Sciences, Rutgers University
65 Dudley Road, New Brunswick, NJ 08901-8520, USA. Tel. (848) 932-5487
E-mail: [email protected] Internet URL: http://foodsci.rutgers.edu/karwe
EDUCATION
1987 Ph.D. degree, Mechanical and Aerospace Engineering, Rutgers University, USA.
1983 M.S. degree, Mechanical and Aerospace Engineering, Rutgers University, USA.
1981 B.Tech. degree, Mechanical Engineering, Indian Institute of Technology Bombay, India.
PROFESSIONAL EXPERIENCE
2015 – Present Dean of International Programs, School of Environmental and Biological

Sciences, Rutgers University.
2006 – Present Professor, Department of Food Science, Rutgers University.
2015 – Present Editor, Journal of Food Engineering, Elsevier Publications, U.K.
2007 – 2014 Chair, Department of Food Science, Rutgers University.
2019 – present Adjunct Professor Institute of Chemical Technology, Mumbai, India
2012 – 2014 Chair, Department Chairs’ Council

School of Environmental and Biological Sciences, Rutgers University.
2010 – 2013 Adjunct Professor South China University of Technology, Guangzhou, China.
2007 – 2018 Honorary Professor Institute of Chemical Technology, Mumbai, India.
2007 – 2008 Chair, Committee on Higher Education (CoHE), Institute of Food Technologists.
2005 – 2010 Member, Higher Education Review Board (HERB), formerly Committee on Higher
Education (CoHE), Institute of Food Technologists.
1999 – 2006 Associate Professor, Department of Food Science, Rutgers University.
1999 – 2007 Undergraduate Program Director: Department of Food Science, Rutgers University.
12/03 – 04/04 Visiting Faculty, Department of Chemical Engineering, Indian Institute of

Technology, Bombay, India.
2003 – 2012 Cluster Coordinator, “Health Promotion Attributes of Foods,” Cooperative Research
Program of the Center for Advanced Food Technology, Rutgers University.
2006 – 2007 Associate Editor, Food Engineering and Physical Properties, Journal of Food Science.
& 2001 – 2003
2000 – 2003 Cluster Coordinator, “Safety and Health Promotion in Processed Foods,”
Cooperative Research Program of the Center for Advanced Food Technology, Rutgers
University.
1997 – 2000 Co-Project Manager, “Process Control and Simulation,” Cooperative

Research Program of the Center for Advanced Food Technology, Rutgers University.
1993 – 1999 Assistant Professor, Department of Food Science, Rutgers University.
1995 – Present Faculty Member, Graduate Program in Mechanical Engineering, Rutgers University.
1992 – 1997 Assistant Project Manager, “Physical Forces in Foods (extrusion)” project in the Basic
Research Program of the Center for Advanced Food Technology, Rutgers University.
1992 – 1993 Assistant Research Professor, Center for Advanced Food Technology, Rutgers
University.
1988 – 1991 Research Associate, Center for Advanced Food Technology, Rutgers University.
1987 – 1988 Post-Doctoral Fellow, Department of Mechanical Engineering and Center for
Advanced Food Technology, Rutgers University.
AWARDS AND HONORS
Fellow of the International Academy of Food Science and Technology (2018). According to
IAFoST’s parent body IUFoST, “IAFoST Fellows are distinguished by their scientific and
professional contributions to food science and technology. They promote high standards of ethics
and scientific endeavours among food scientists and technologists and serve as a source of scientific
personnel and information to support international activities related to food science and technology
through IUFoST.”
Invited International Faculty Lecturer (2017) Institute of Technology Bandung (ITB),

Indonesia. Taught selected topics in Chemical Engineering and Food Engineering courses, and
presented research seminars. The 3-week visit was fully sponsored by the Government of Indonesia
and ITB.
Leadership Award (2016) from Rutgers Food Science Alumni Committee.
Julius Bauermann Lectureship Award (2014) from the Philadelphia section of IFT. This award
is presented to a leader among the scientific community who has made significant contributions to
Mukund Karwe, Curriculum Vitae 2

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the advancements of food science and technology.
Invited International Faculty Lecturer (2013) Central Institute of Fisheries Technology (CIFT),
Cochin, Kerala, India. Conducted National Training sessions on several topics related to Food
Engineering including High Pressure Processing. The 2-week visit was fully sponsored by the
Government of India and CIFT.
Fellow of the Institute of Food Technologists (2012). This is a unique professional distinction given
to individuals with outstanding and extraordinary qualifications and experience for their contributions
to the food science and technology field. It is an honor bestowed upon an IFT member by peers,
recognizing exemplary professionalism in the field of food science.
Ernest E. McMahon Award (2010) from Rutgers University Alumni Association (RUAA) for the
first “ReConnect with Rutgers Food Science” event held on April 23-24, 2010. The award recognizes
an alumni event or program for creative programming excellence.
William V. Cruess award (2009) for excellence in teaching food science and technology, from the
Institute of Food Technologists.
Honored (2009) by the Board of Education of the Vocational Schools in the County of Bergen,
New Jersey, for exemplary contribution to the education of students in the Bergen County Technical
Schools.
Warren I. Susman Award for Excellence in Teaching (2008): This award is presented annually to
a faculty member “in recognition of outstanding service in stimulating and guiding the intellectual
development of students at Rutgers University.”
Professor Endel Karmas Teaching Excellence Award (2014, 2007, 2002, 2000, and 1995) from
the students of the Department of Food Science, Rutgers University for Excellence in Teaching
Food Science at Rutgers University.
Certificate of Appreciation for Outstanding Service (2006), Douglass Project for Rutgers Women in
Math, Science, and Engineering.
Chair’s Appreciation Award (2005 and 2003) from the Chair of the Department of Food Science,
Rutgers University, in recognition of the outstanding service to the Department as the Undergraduate
Program Director.
Prof. B.D. Tilak Visiting Fellow (2004) Institute of Chemical Technology, University of
Mumbai, Mumbai, India.
Chair (2005), Vice-chair (2004), and Secretary (2003) of NC-136 (1023), a multi-state project on
“Improvement of Thermal and Alternative Processes for Foods” of the USDA. Also served as the
sub-committee chair of the re-write committee (2004).
Academic Professional Excellence Award for Excellence in Research (2002) from the New
Jersey Agricultural Experiment Station and Cook College, for exceptional performance in
research, demonstrated by a series of papers published in peer-reviewed journals.

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Academic Professional Excellence Award for Excellence in Teaching (2001) from the New
Jersey Agricultural Experiment Station and Cook College, for exceptional performance in teaching
and an outstanding contribution to the instructional program of the college for a period of at least
three years.
Faculty Friend Award from Rutgers Food Science Graduate Student Association (2001).
Conference Presentation/Poster Awards (with students)
1. Noopur S. Gosavi, Deepti Salvi, and Mukund Karwe, “High pressure assisted infusion of
calcium in fruits and vegetables: influence of processing parameters and food microstructure,”
International Union of Food Science and Technology World Food Congress, Mumbai, India,
October 24-27, 2018. Won poster award.
2. Sawali Navare, Deepti Salvi, and Mukund V. Karwe, “Effect of high pressure processing on the
physicochemical and functional properties of yellow lentil protein,” Conference of Food
Engineering (CoFE), Minneapolis, MN, September 10-12, 2018. This poster won 3rd place.
3. Yuyang Tian, Nitin Nitin, Kang Huang, Deepti Salvi, Mukund V. Karwe, “Modeling bacteria-
produce interaction during washing: Effect of shear stress,” Institute of Food Technologists
Annual Meeting, Las Vegas, NV, 2017. This poster won 2nd place prize in the Food Engineering
Division.
4. J.S. Karthikeyan, Deepti Salvi, and Mukund V. Karwe, “Numerical Simulation of Fluid Flow in
Human Small Intestine,” COMSOL Conference, Boston, October 2016. Poster Award (no
ranking).
5. J.S. Karthikeyan, Deepti Salvi, and Mukund V. Karwe, “Mathematical Modeling of Fluid Flow
in Human Small Intestine: Effect of Viscosity,” Institute of Food Technologists Annual Meeting,
Chicago, IL, 2016. This poster won 1st place award in the Nutrition Division.
6. Swetha Mahadevan and Mukund V. Karwe, “Enhanced infusion under high pressure: new
insights,” Best Poster award ($900), 11th International Congress on Engineering and Food,
Athens, Greece, May 2011.
7. M. Khurana and M.V. Karwe, “Numerical Simulation of Temperature Distribution in Vertical

and Horizontal High Hydrostatic Pressure Food Processing Vessels,” Institute of Food
Technologists Annual Meeting, Anaheim, CA, June 5-9, 2009. This poster won 2nd Place award
($ 500).
8. S. P. Narwankar, George E. Flimlin, Donald W. Schaffner, Beverly J. Tepper, & Mukund V.

Karwe, “Process Optimization for Microbial Quality and Sensory Evaluation of High Pressure
Processed Hard clams (Mercenaria mercenaria),” Food Innovation: Emerging Science
Technologies, and Applications I (FIESTA), Brisbane, Australia, Sept. 17-18, 2008. This
poster/presentation won 3rd place award ($ AU250).
9. M. Khurana and M.V. Karwe, “Numerical Simulation of Temperature Distribution and

Estimation of Transient Temperature Lag in a High Hydrostatic Pressure Food Processing
Vessel,” Institute of Food Technologists Annual Meeting, Chicago, July 27-August 1, 2007. This

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poster won 1st Prize ($ 700).
10. R. Tikekar and M.V. Karwe, “Effect of processing on stability of squalene in amaranth,”
Conference on Functional Foods and Nutraceuticals, Istanbul, Turkey, May 4, 2006. This poster
won 2nd prize ($ 400).
11. S. Bakalis and M.V. Karwe, Maro Future Technology Award for Special Achievement in
Research of Future Developments in the Field of Polymers. The award was for the best paper
presented in the Extrusion session during the Society of Plastic Engineers Annual Technical
Conference in Atlanta, May 1998.
SCHOLARSHIP
RESEARCH and TEACHING GRANTS
Total grants so far: Approximately $ 14 Million as Principal or Co-Principal Investigator.

(bold face: external grants)
2018-2022 “An Integrated Approach for Improving Growth and Quality of Sweet Basil Using Cold
Plasma Activated Water and Mist,” National Institute of Food and Agriculture, U.S.
Department of Agriculture, $ 688,904. Principal Investigator. (Co-PI: Deepti Salvi).
2017 “Extruded Products from Pinto Bean Flour,” Dry Bean Health Research Program for
the Northarvest Bean Growers Association, USA, $ 20,000.
2017-2018 “Recycling and value addition of fish skin waste to produce bioactive peptides,”
from the Rutgers Centers for Global Advancement and International Affairs
(GAIA), $ 4,000, Principal Investigator. Co-PI: Loc Thai Nguyen, Asian Institute of
Technology, Bangkok, Thailand.
2016-2018 “Pressure induced transformations of food proteins for the creation of new textures and
improved food quality,” National Institute of Food and Agriculture, U.S. Department of
Agriculture, $ 460,000. My share as Co-PI: $ 186,283 (PI: Carmen Moraru of Cornell
University).
2015-2020 “An Integrated Approach to Eliminate Cross-Contamination during Washing,

Conveying and Handling of Fresh Produce,” National Institute of Food and
Agriculture, U.S. Department of Agriculture. Total grant award for $ 4.75 Million. My
share as Co-PI: $ 472,604. PI: N. Nitin of University of California, Davis, will serve as
the Project Director for the first 3 years. I will serve as the Project Director for the last
2 years.
2014-2016 “Influence of Oat Variety and Dairy Protein on the Biophysics of Digestion,” Pepsico,
$ 252,675, Co-PI, with Rick Ludescher as Co-PI and Mike Rogers as PI. My role was as
a initiator and facilitator in getting the grant. I had no role as a researcher.
2016 “Making of Gluten Free Pasta,” AKF Products, $ 16,000, Fees-For-Service

project, Principal Investigator.

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2014-2015 “Taste Response Study of Amaranth-Quinoa Snacks by Indian Population,” from the
Rutgers Centers for Global Advancement and International Affairs, $ 8,000,
Principal Investigator. Co-PI: R. Singhal, Institute of Technology, Mumbai, India.
2014 “Effect of degree of gelatinization of starch in the Cassava flour and processing
conditions on the properties of extruded products,” AKF Products, $ 6,000,
Principal Investigator.
2009-2014 “Process non-uniformity During High Hydrostatic Pressure Processing of

Heterogeneous Foods,” from Agricultural and Food Research Initiative, U.S.
Department of Agriculture, $ 469,596. Principal Investigator, Donald W. Schaffner
(Co-PI) and Alberto Cuitiño (Co-PI).
2012-2013 “Modeling of in-vitro food digestion, nutrients release, and transport,” Institute of
Food, Nutrition, and Health, Rutgers University, $ 30,000. Principal Investigator.
2010-2012 “Alert to Temperature Abuse of UGR-As,” a CORANET short term project from U.S.
Army for $ 438,583. Co-PI, with Rieks Bruins (PI) and Donald W. Schaffner (Co-PI).
2009-2010 “Total phenolics and anti-oxidant capacity of cocoa (Theobroma cacao L.) pulp:
Investigation, Processing, and Storage Study,” iTi Tropicals, Inc., New Jersey,
$40,000. Principal Investigator, with Co-PI: Richard D. Ludescher.
2009-2011 “Inactivation of salmonella typhimurium in peanut butter by high hydrostatic

pressure,” Industrial Cooperative Research Program, CAFT, Rutgers University,
$20,000. Principal Investigator, with Co-PI: Donald W. Schaffner.
2009-2011 “Effect of thermal processing and high hydrostatic pressure processing (HHPP) on
the antioxidant capacity of Muscadine grape, blueberry, and cranberry juices,”
Industrial Cooperative Research Program, CAFT, Rutgers University, $20,000.
Principal Investigator, with Co-PIs: Rong Di and Chi-Tang Ho.
2009-2011 “Enhanced Infusion of Antioxidants into Combat Rations Using High Pressure
Process,” a CORANET short term project from U.S. Army for $ 323,793. Principal
Investigator, with Rieks Bruins (Co-PI) and William Franke (Co-PI).
2008-2010 “Culinary Food Science.” Cooperative State Research, Education, and Extension
Service, U.S. Department of Agriculture, $15,000. Principal Investigator. It was a
subcontract of a larger ($50,000) grant that was awarded to Bergen County Technical
Schools, New Jersey.
2007-2009 Wet-Pack Fruits: a CORANET short term project from U.S. Army for $ 233,994.
Principal Investigator, with Rieks Bruins (Co-PI) and William Franke (Co-PI).
2006-2010 “Improving the safety of hard clams, Mercenaria mercenaria, through post-harvest
treatment with high hydrostatic pressure processing (HHP),” Integrated Research,
Education, and Extension Competitive Grants Program – National Integrated Food
Safety Initiative, U.S. Department of Agriculture, $ 209,579. Principal Investigator with
Co-PI: George E. Flimlin.

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2006-2009 “Effect of High Hydrostatic Pressure (HHP) Treatment on the Flavor Profile and
Proanthocyanidins in Cranberry Juice - Industrial Cooperative Research Program,
CAFT, Rutgers University, $ 38,000. Principal Investigator, with Co-PIs: Chi-Tang Ho
and Nicolai Vorsa.
2006-2007 “The Science of Food: A bridge to the future, connecting secondary, post-secondary,
and higher education,” Cooperative State Research, Education, and Extension Service,
U.S. Department of Agriculture, $15,000. Principal Investigator. Co-PI: Richard D.
Ludescher. It is a subcontract of a larger ($48,893) grant that was awarded to
Gloucester County College, Sewell, NJ 08080.
2004-2012 Multi-state assistance grants from the New Jersey Agricultural Experiment Station, for
the multi-state project “Improvement of Thermal and Alternative Processes for Foods”
of the USDA. $ 38,000. Principal Investigator.
2003-2006 “Advantages and Challenges of Using Amaranth and Quinoa in Food Products:
Nutraceutical Viewpoint,” Industrial Cooperative Research Program, CAFT,
Rutgers University, $ 35,833. Principal Investigator.
2003-2005 “Foods Fortified with Stable Omega-3 Fatty Acids: Health Benefits in Ulcerative
Colitis (UC),” $ 650,000 from the New Jersey Commission on Science and
Technology. Co- Principal Investigator (with Geetha Ghai). The original grant
proposal was approved for $ 2.5 Million over a 5-year period. NJ State budgetary
cuts resulted in reduced funding.
2002-2005 “Modulation of Gene Expression of Inflammation Mediators by Processed Foods,”

$ 1.35 million from the New Jersey Commission on Science and Technology (one of
the eleven co-principal investigators). PI: Robert T. Rosen.
2004-2005 “Virtual Collaboratory for Food Nutrition Business Information,” $ 94,900, from
the Cooperative State Research, Education and Extension Service, U.S.
Department of Agriculture (one of the eleven co-principal investigators).
2000-2001 High Hydrostatic Pressure equipment grant of $ 200,000 from the Equipment Leasing
Fund of the State of New Jersey. Principal Investigator.
2000-2001 “Fortification of Foods with Omega-3 Fatty Acids,” $ 5000, a planning grant from
the New Jersey Agricultural Experiment Station, Principal Investigator.
2001 “Modernizing Undergraduate Laboratories for Multi-Disciplinary Teaching,” $

175,000 from Rutgers University’s Reinvesting in Rutgers Programs, Phase IV.
Co-PI (With Karen Schaich and Beverly Tepper).
2000-2003 “Enhancements of Nutraceutical Potential in Quinoa through Processing,” $ 63,500 from

Center for Advanced Food Technology, Rutgers University. Co-PI (with Chi-Tang Ho).
2000 “Modernizing Undergraduate Laboratories for Multi-Disciplinary Teaching,”

$ 122,734 from Rutgers University’s Reinvesting in Rutgers Programs, Phase III.

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Co-PI (With Karen Schaich and Beverly Tepper).
1999-2000 “Food Engineering Virtual Laboratory,” $ 44,000 from Rutgers University's New
Brunswick Advisory Committee for Instructional Computing. Principal Investigator.
1998-2002 “Thermal Transport in a Hot Air Jet Impingement Oven,” $ 170,000 from the
National Research Initiative Competitive Grants Program of the U.S. Department of
Agriculture. Principal Investigator.
1998-2000 Small Business Initiation Research Phase II Project from Foster-Miller,

Inc., Massachusetts. $ 218,202. Co-PI (with Jozef L. Kokini and Tung-
Ching Lee).
1997-1998 “Effect of Preconditioning on Palatability and Nutritional Quality of Extruded Cat

Food,”$ 49,950 from the Ralston Purina Company, St. Louis, Missouri. Principal
Investigator.
1997-1998 “Rutgers Summer Institute in Food Science,” $ 2,985 from the Institute of
Food Technologists, Career Guidance Committee, Teacher Workshop Grant
Proposal. Co-PI (with Richard D. Ludescher and Karl Matthews).
1996-1998 “Processing Food Wastes to Create New Animal Feedstuffs,” $ 21,497, a Sustainable
Agriculture Research and Education grant from the New Jersey Agricultural
Experiment Station. Co-PI (with Mike Westendorf (PI) and E. W. Zirkle, and R. C.
Mickel).
1996-1997 Small Business Initiation Research Phase I contract grant from Foster-Miller,
Inc., Massachusetts. $ 35,000. Co-PI (with Jozef L. Kokini (PI) and Tung-
Ching Lee).
1996-1997 “Effect of a Bulking Agent on Extruded Products,” $ 13,364 Opta Food

Ingredients, Massachusetts. Principal Investigator.
1996-1997 “Feasibility Study of Developing a New Breakfast Cereal with a Novel Grain,” $
5,000 from Seven Star Cereal, New York. Principal Investigator.
1995-1997 “Measurement of Flow Field and Mixing in a Co-rotating Twin-screw Extruder,”

$ 120,000 from the National Research Initiative Competitive Grants Program of the
U.S. Department of Agriculture. Principal Investigator.
1995-1996 “Effect of Extrusion Parameters on Expanded Product Quality,” $ 27,000 from Ralston
Foods, St. Louis, Missouri. Principal Investigator.
1995-1997 “Transport Phenomena in a Jet Impingement Cooking Oven,” $18,000 from Center
for Advanced Food Technology, Rutgers University. Principal Investigator.
1994-1999 “Simulation of Transport Phenomena in an Extruder Die,” $ 108,000 from Center for
Advanced Food Technology, Rutgers University. Principal Investigator.

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1994-1999 “Application of Laser Doppler Anemometry in Screw Extrusion,” $ 106,000 from
the New Jersey Agricultural Experiment Station. Principal Investigator.
1994-1996 “Measurement of Heat Transfer Coefficient and Energy Balance on a Twin-Screw

Extruder,” $ 54,000 from Center for Advanced Food Technology, Rutgers
University. Principal Investigator.
1994-1995 “Starch Modifications Using Extrusion,” $ 15,000 from American Maize-Products

Company, Hammond, Indiana. Principal Investigator.
1994-1995 “Computerization of Food Engineering Laboratory,” $ 4,000 from Teaching Excellence

Center, Rutgers University. Principal Investigator.
1994-1995 “LDA in Screw Extrusion,” $ 2,000 Undergraduate Research Internship Award, Office
of the Provost and Graduate Dean, Rutgers University. Principal Investigator.
1991-1992 45 CPU Hours on CRAY Y-MP, from the National Center for Supercomputer
Applications at Urbana-Champaign, Illinois - Project Title: “Transport Phenomena
in Food Extrusion.” Principal Investigator.
1990-1994 “ZSK-30 Data Acquisition and Control,” $ 80,000 from Center for Advanced Food
Technology, Rutgers University. Principal Investigator.
1989-1991 75 CPU Hours on CYBER 205 and CRAY X-MP, from the John von Neumann
Supercomputer Center, Princeton and National Center for Supercomputer Applications
at Urbana-Champaign, Illinois - Project Title: “Transport Phenomena in Extrusion.”
Principal Investigator.
INVITED INTERNATIONAL and NATIONAL SEMINARS

(locations abroad are indicated in boldface)
1. “Food Engineering Frontiers,” School of Engineering, AMRITA University, Coimbatore, India,

Jan. 9, 2019.
2. “Cold Plasma Applications in Foods,” Invited Talk at 19th World Congress of Food Science and
Technology, IUFoST2018, Mumbai, India, October 25, 2018.
3. “Thermal Transport in Emerging Food Processing Operations,” Keynote address at the International
Heat and Mass Transfer Conference, Hyderabad, India, Dec. 27-30, 2017.
4. “Processed Foods: Facts, Fads, and Myths,” India Foundation of Metropolitan Princeton, Golden
Group, West Windsor, New Jersey, September 16, 2017.
5. “Emerging Areas of Multi-disciplinary Research in Food Science,” Indian Institute of Technology,

Kharagpur, India, January 14, 2016.
6. “Cold Atmospheric Pressure Plasma Applications in Food Processing,” Universidade Federal do Rio
Grande do Sul, Porto Alegre, Brazil, September 14, 2015.

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7. “High Pressure Processing of Foods, Opportunities and Challenges,” Universidade Federal do Rio
Grande do Sul, Porto Alegre, Brazil, September 14, 2015.
8. “Thermal Transport in Emerging Food Processing Applications,” Plenary lecture at the First
Thermal and Fluids Engineering Conference, New York, August 12, 2015.
9. “Role of Spices in Cooking and Health,” Robert Wood Johnson Medical School, April 1, 2015.
10. “The Necessity of Food Processing: Positive and Negative Impacts on Nutritional Quality,” Robert
Wood Johnson University Hospital, 1st Annual Nutrition Symposium, March 10, 2015.
11. “New and Emerging Food Processing Methods,” Invited Speaker New York and Central New Jersey
IFT Student Night Dinner Meeting, New Brunswick, NJ, February 10, 2015.
12. “New and Emerging Food Processing Methods,” Vth International Congress on Science and
Technology of Foods, Cordoba, Argentina, November 17, 2014. Conference Opening Address.
13. “Spices and Nutraceuticals,” Robert Wood Johnson University Hospital, New Brunswick, New
Jersey, August 27, 2014.
14. “Challenges in High Pressure Food Processing,” Institute of Chemical Technology, Mumbai,
India, August 12, 2014.
15. “New and Emerging Food Processing Methods,” First Kuwait International Conference on Life
Sciences, Kuwait, April 7, 2014. Keynote Lecture.
16. “Food Science, Food Processing, and Health,” Robert Wood Johnson Medical School,
Piscataway, New Jersey, April 1, 2014.
17. “New and Emerging Food Processing Methods,” Arizona State University, Tempe, Arizona,
March 18, 2014.
18. “Opportunities and Challenges in High Pressure Food Processing,” Arizona State University,
Tempe, Arizona, March 20, 2014.
19. “Research Opportunities and Challenges in High Pressure Food Processing,” Cornell
University, Ithaca, New York, October 25, 2012.
20. “Opportunities and Challenges in High Pressure Food Processing,” invited speaker for the National
Meeting of the Korean Society of Mechanical Engineers, Yongpyong, South Korea, May 24, 2012.
21. “Thermal Transport in Emerging Food Processing Applications,” Kookmin University, Seoul, South
Korea, May 22, 2012.
22. “Research Opportunities & Challenges in Selected Food Engineering Processes,” Indian Institute of
Technology, Gandhinagar, India, December 30, 2011.
23. “Pressure and Temperature Non-Uniformity During High Pressure Processing,” International
Congress on Food Engineering, Athens, Greece, May 23, 2011.

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24. “High Pressure Processing of Foods,” South China University of Technology, Guangzhou,
China, October 11, 2010.
25. “Minimizing browning of pears in MRE rations,” The Institute of Chemical Technology,
Mumbai, India, January 8, 2010.
26. “Food Science Curriculum Evaluation and Continuous Improvement,” The Institute of Chemical
Technology, Mumbai, India, August 20, 2009.
27. “Institute of Food Technologists (IFT) USA Approval Requirements for Undergraduate Food
Science Programs,” Department of Family Sciences, College of Women at Kuwait University,
Kuwait, March 15, 2009.
28. “Curriculum Design and Evaluation Based on Competencies, Outcomes, and Assessment,”
Department of Family Sciences, College of Women at Kuwait University, Kuwait, March 16,
2009.
29. “Advances in High Pressure processing of Foods,” Department of Family Sciences, College of
Women at Kuwait University, Kuwait, March 17, 2009.
30. “Effect of Processing on Nutraceuticals in Amaranth, Buckwheat, and Quinoa,” Department of

Family Sciences, College of Women at Kuwait University, Kuwait, March 18, 2009.
31. “Thermal Transport in Emerging Food Processing Applications,” Central Institute for Post-Harvest
Engineering and Technology (CIPHET), Ludhiana, India, December 29, 2008.
32. “Process Optimization for Microbial Quality and Sensory Evaluation of High Pressure
Processed Hard clams (Mercenaria mercenaria),” Plenary Lecture, CHEMCON 2008,
Chandigarh, India, December 27-30, 2008.
33. “Thermal Transport in Selected Food Processing Operations,” The Institute of Chemical
Technology at Mumbai University, Mumbai, India, December 23, 2008.
34. “Thermal Transport in Selected Food Processing Operations,” The Ohio State University,
Department of Food Science, Columbus, Ohio, October 6, 2008.
35. “Nutritional Solutions for Prediabetics and Diabetics,” Club 55, Laurence Harbor, New Jersey, May
3, 2008.
36. “Thermal Transport in Emerging Food Processing Applications,” Department of Mechanical and
Aerospace Engineering, Rutgers University, New Jersey, April 16, 2008.
37. “Transport Phenomena in Jet Impingement and Hybrid Microwave Jet Impingement
Baking,” University of Salerno, Salerno, Italy, September 27, 2007.
38. “Jet Impingement and Hybrid Microwave Jet Impingement Baking: Mathematical Modeling”,
Kansas State University, August 27, 2007.
39. “Food Science & Technology” National Agricultural Education Association Region VI

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Conference, Cranberry, NJ, July 11, 2007.
40. “Food, Health & Genes” New Jersey State Police Office of Forensic Sciences, Hamilton, New
Jersey, May 30, 2007.
41. “Nutritional Solutions,” First conference in Successful Ageing (for people 51+ yrs) sponsored by
United Way, Sayreville, NJ, July 22-23, 2006.
42. “Food Extrusion Modeling and Experiments,” Istanbul Technical University, Istanbul, Turkey,
May 5, 2006.
43. “Effect of processing on nutraceuticals in quinoa, buckwheat, and amaranth,” invited talk during the
Conference on Functional Foods and Nutraceuticals, Istanbul, Turkey, May 4, 2006.
44. “Omega-3s: Food Technology Issues,” Pluses and Minuses of Omega-3 as Functional Food
Ingredients, Rutgers University, New Jersey, April 12, 2006.
45. “Thermal and non-thermal processing of foods,” Assam College of Engineering, Guwahati,
Assam, India, January 6, 2006.
46. “Food Extrusion: Challenges in Mathematical Modeling and Experimental Investigations,” First
joint meeting of the Indian Institute of Chemical Engineers & the American Institute of Chemical
Engineers, Mumbai, India, December 28-30, 2004.
47. “Nutraceuticals,” during the Workshop on Challenges, Opportunities, and Developments in Food
Processing, Directorate of Technical Education, Government of Goa, Porvorim Goa, India, April 2,
2004.
48. “Non-thermal Food Processing Technologies,” University Institute of Chemical Technology

(UICT), University of Mumbai, Mumbai, India, March 25, 2004.
49. “Food Extrusion and Baking: Effect on Nutraceuticals,” University Institute of Chemical
Technology (UICT), University of Mumbai, Mumbai, India, March 19, 2004.
50. “Transport Phenomena in a Food Extruder: Numerical and Experimental Investigations,” Chemical
Engineering Department, Sinhgad College of Engineering, Pune, India, March 12, 2004.
51. “Food Extrusion: Modeling and Experiments,” Department of Chemical Engineering, Indian
Institute of Technology Bombay, Mumbai, India, January 22, 2004.
52. “Food Science,” College of Science, Dapoli, Maharashtra, India, January 7, 2002.
53. “Application of Statistical Techniques for Food Process Optimization,” New Jersey Institute of
Technology, Newark, NJ, February 23, 1998.
54. "Extrusion: A Multi-Disciplinary Approach to Processing and Structuring,” Unilever Company,

U.K., February 10, 1998.
55. “Extrusion Technology,” Food Waste Recycling Symposium, Harrah’s Marina, Atlantic City, New
Jersey, January 22-23, 1996.

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56. “Screw Extrusion of Foods,” Central Food Technological Research Institute, Mysore,
India, December 1995.
57. “Product Opportunities,” Workshop on Extrusion Technology (Foods and Feeds), Mysore,
India, September 28-29, 1995. This workshop was organized by the USAID sponsored Centre
for Technology Development, Bangalore and Central Food Technological Research Institute,
Mysore, India.
58. “Recent Advances in Food Processing/Engineering,” Association of Food Scientists

and Technologists (India), Bangalore Chapter, Bangalore, India, September 26,
1995.
59. “Transport Phenomena in Screw Extrusion of Foods,” Department of Mechanical Engineering, Tufts
University, Medford, MA, March 7, 1994.
60. “Transport Phenomena in Food Extrusion,” Department of Chemical Technology, University of

Bombay, Bombay, India, December 1993.
61. “Transport Phenomena in Food Extrusion,” Department of Chemical Engineering, Indian Institute of
Technology, Bombay, India, December 1993.
62. “Transport Phenomena in Screw Extrusion,” Department of Mechanical Engineering, Polytechnic

University, Brooklyn, New York, November 5, 1992.
63. “Center for Advanced Food Technology, Rutgers University: Its role in basic research and
technology transfer to industry,” Indian Institute of Technology, Bombay, India, August 1991.
64. “Screw Extrusion in Food Processing,” Department of Mechanical Engineering, Indian Institute of
Technology, Bombay, India, August 1991.
65. “Center for Advanced Food Technology, Rutgers University: Its role in basic research and
technology transfer to industry,” M. N. Regional Engineering College, Allahabad, India, July
1991.
PUBLICATIONS
BOOKS:
1. Food Extrusion Science and Technology, J.L. Kokini, C.-T. Ho and M.V. Karwe, (Editors), Marcel
Dekker, Inc., New York, 1992.
EDITED VOLUMES:
1. Transport Phenomena in Manufacturing and Materials Processing, Co-Editor, Proceedings of the

ASME 1995 National Heat Transfer Conference, Portland, Oregon, HTD-Vol. 306, August 1995.
2. Transport Phenomena in Materials Processing and Manufacturing, Co-Editor, Proceedings of the

6th AIAA/ASME Thermophysics and Heat Transfer Conference, Colorado Springs, Colorado,

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HTD-Vol. 280, June 1994.
3. Heat Transfer in Food Processing, Co-Editor, Proceedings of the National Heat Transfer
Conference of the American Society of Mechanical Engineers, Heat Transfer Division, HTD-Vol.
254, 1993.
4. Transport Phenomena in Materials Processing, Co-Editor, Proceedings of the Winter Annual

Meeting of the American Society of Mechanical Engineers, Heat Transfer Division, HTD-Vol. 146,
1990.
CHAPTERS IN EDITED BOOKS:
1. D. Salvi, E. Arserim, and M.V. Karwe, “Innovative technologies for processing mangoes and
mango products,” Chapter 9 in the Handbook of Mango Fruit Production, Postharvest Science,
Processing Technology and Nutrition, Muhammad Siddiq, Jeffrey K. Brecht, and Jiwan S. Sidhu
(Editors), John Wiley & Sons. 2017. Print ISBN:9781119014355, Online ISBN:9781119014362,
doi:10.1002/9781119014362
2. R. Tikekar and M.V. Karwe, “Extrusion and texturization of fruits,” in Fruit Preservation Novel and
Conventional Technologies. A. Rosenthal and G. Barbosa-Canovas (Editors), Springer Publications
(Expected publication in 2018, no further information available). ISBN: 978-1-4939-3309-9
3. S. Mahadevan and M.V. Karwe, “Effect of high pressure processing on bioactive compounds,” in
High Pressure Processing of Food – Principles, Technology and Applications, V.M.
Balasubramaniam, G. Barbosa-Canovas, and H.L.M. Lelieveld (Editors), Springer Science+Business
Media, New York, pp. 479-507, 2016. ISSN 1571-0297, ISBN 978-1-4939-3233-7, ISBN 978-1-
4939-3234-4 (eBook), doi: 10.1007/978-1-4939-3234-4
4. Mukund V. Karwe, Swetha Mahadevan, and Jose Maldonado, “High Pressure Processing: Current
Status,” in Conventional and Advanced Food Processing, S. Bhattacharya (Editor), John Wiley &
Sons, First published on 3 October 2014. pp. 595-611. Online ISBN: 9781118406281, Print
ISBN: 9781118406328, https://doi.org/10.1002/9781118406281.ch24
5. N. Nitin, Li Zhang, and Mukund V. Karwe, “Bread Crust Properties,” in Encyclopedia of

Agricultural, Food and Biological Engineering, Second Edition, Dennis R. Heldman and Carmen
Moraru (Editors), CRC Press, Taylor & Francis Group, Boca Raton, FL, pp. 1-4, 2011. ISBN 978-1-
4398-1111-5 (Hard back).
6. Dilek Koçer, Mukund V. Karwe, and Servet Gülüm Sumnu: “Alternative Baking Technologies,”
Chapter 11, in Food Engineering Aspects of Baking of Sweet Goods, Servet Gülüm Sumnu and
Serpil Sahin (Editors), CRC Press, Taylor & Francis Group, Boca Raton, FL, pp. 215-239, 2008.
ISBN 13:978-1-4200-5274-9 (Hardcover).
7. Dilek Koçer, Nitin Nitin, and Mukund V. Karwe, “Applications of CFD in Jet Impingement
Ovens,” in Computational Fluid Dynamics in Food Processing, Da-Wen Sun (Editor), CRC Press,
Taylor & Francis Group, Boca Raton, FL, pp. 469-486, 2007. ISBN 13:978-0-8493-9286-3
(Hardcover).

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8. Mukund V. Karwe and Indrani Deo, “Grashof Number,” in The Encyclopedia of Agricultural,
Food, and Biological Engineering, D.R. Heldman (Editor), Marcel Dekker, Inc., New York, pp.
454-456, 2003. ISBN 0-8247-4266-4 (Print/Online).
9. M.V. Karwe, “Food Extrusion,” chapter 5.10.4.9 in Food Engineering, G.V. Barbosa-Conovas
(Editor) under theme Food and Agricultural Sciences, Engineering and Technology Resources,
Encyclopedia of Life Support Systems (EOLSS), developed under the auspices of the UNESCO,
EOLSS Publishers, Oxford, UK, pp. 545-563, 2003.
10. N. Nitin and M.V. Karwe, “Heat Transfer Coefficient for Model Cookies in a Turbulent Multiple
Jet Impingement System,” Chapter 24, pp. 357-375, in Transport Phenomena for Food
Processing, J. Welti-Chanes, J.F. Velez-Ruiz, and G. Barbosa-Canovas (Editors), CRC Press,
Boca Raton, FL, 2002. ISBN 13:978-1-4200-0626-1 (eBook PDF).
11. H. Daun, Z. Shi, M. Nair, M.V. Karwe, and C.-T. Ho, “Collection and characterization of volatile
compounds released at the die during twin-screw extrusion of corn meal,” American Chemical
Society Symposium Series 543, Thermally Generated Flavors: Maillard, Microwave and Extrusion
Processes, Edited by T.H. Parliment, M.J. Morello and R.J. McGorrin, American Chemical
Society, Washington DC, Chapter 27, pp. 335-347, 1994.
12. S. Tanaka, C.-T. Ho, and M.V. Karwe, “Glycoside as a flavor precursor during extrusion cooking,”
American Chemical Society Symposium Series 543, Thermally Generated Flavors: Maillard,
Microwave and Extrusion Processes, Edited by T.H. Parliment, M.J. Morello and R.J. McGorrin,
American Chemical Society, Washington DC, Chapter 31, pp. 371-379, 1994.
13. H.I. Hwang, T.G. Hartman, M.V. Karwe, H. Izzo, and C.-T. Ho, “Aroma generation in extruded
and heated wheat flour,” American Chemical Society Symposium Series 558, Lipids in Food
Flavors, Edited by C.-T. Ho and T.G. Hartman, American Chemical Society, Washington DC,
Chapter 10, pp. 144-157, 1994.
14. T. Sastrohartono, M.V. Karwe, Y. Jaluria and T.H. Kwon, “Numerical Simulation of Fluid Flow
and Heat Transfer in a Twin-Screw Extruder,” Food Extrusion Science and Technology, Edited by
J.L. Kokini, C.-T. Ho and M.V. Karwe, Marcel Dekker, Inc., New York, Chapter 5, pp. 89-
104,1992.
15. T.H. Kwon, Y. Jaluria, M.V. Karwe and T. Sastrohartono, “Numerical Simulation of the Transport
Processes in a Twin-Screw Polymer Extruder,” Modeling of Polymer Processing, Hanser
Publications, New York, A.I. Isayev(Ed.), Chapter 4, pp. 77-115, 1991.
BOOK REVIEW:
“The Technology of Extrusion Cooking,” Edited by N.D. Frame, Chapman & Hall, 1994. ISBN
978-1-4613-5891-6. My review of this book appeared in Food Technology, pp. 85, December 1995.

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REFEREED SCHOLARLY ARTICLES (in reverse chronological order):
(* indicates Karwe as the corresponding author)
1. N. Gosavi, D. Salvi, and M.V. Karwe*, “High pressure assisted infusion of calcium into baby
carrots Part II: Influence of process variables on β-Carotene Extraction and Color of the Baby
Carrots,” accepted in Food and Bioprocess Technology, published on line on 15 January 2019.
https://doi.org/10.1007/s11947-019-2236-4
2. Noopur S. Gosavi, Deepti Salvi, and Mukund V. Karwe*, “High pressure assisted infusion of
calcium into baby carrots Part I: Influence of process variables on calcium infusion and
hardness of baby carrots,” accepted in Food and Bioprocess Technology, published on line on
13 November 2018. https://doi.org/10.1007/s11947-018-2203-5
3. Isha Joshi, Deepti Salvi, Donald W. Schaffner, and Mukund V. Karwe*, “Characterization of
microbial inactivation using plasma-activated water and plasma-activated acidified buffer,” Journal
of Food Protection, Vol. 81, No. 9, pp. 1472-1480, 2018. https://doi.org/10.4315/0362-028X.JFP-
17-487
4. K. Huang, Y. Tian, D. Salvi, M.V. Karwe, and N. Nitin, “Influence of exposure time, shear stress,
and surfactants on detachment of Escherichia coli O157:H7 from fresh lettuce leaf surface during
washing process,” Food and Bioprocess Technology, Vol. 11, pp. 621-633, 2018.
https://doi.org/10.1007/s11947-017-2038-5
5. L. Cadesky, M. Walking- Ribeiro, K.T. Kriner, M.V. Karwe, and C.I. Moraru, “Structural changes
induced by high pressure processing in micellar casein and milk protein concentrates,” Journal of
Dairy Science, Vol. 100, Issue 9, pp. 7055-7070, September 2017.
https://doi.org/10.3168/jds.2016-12072
6. S. Bhide, D. Salvi, D.W. Schaffner, and M.V. Karwe*, “Effect of surface roughness in model and
fresh fruit systems on microbial inactivation efficacy of cold atmospheric pressure plasma,” Vol. 80,
Issue 8, pp. 1337-1346, Journal of Food Protection, August 2017. https://doi.org/10.4315/0362-
028X.JFP-17-064A.
7. D. Salvi, M. Khurana, and M. V. Karwe*, “Prediction of temperature distribution in a horizontal

high pressure food processing vessel and its impact on process uniformity,” Journal of Food
Process Engineering, Vol. 40, Issue 5, pp. e12547(1-11), March 2017.
https://doi.org/10.1111/jfpe.12547
8. Aguirre, M.V. Karwe, and R. Borneo, “Effect of high pressure processing on sugar-snap cookie
dough properties and cookie quality,” Journal of Food Processing and Preservation, Vol. 42, Issue
1, pp. e13407, February 2017. https://doi.org/10.1111/jfpp.13407
9. Deepti Salvi, Noopur S. Gosavi, and Mukund V. Karwe*, “High Pressure Cold Pasteurization,”
published in Reference Module in Food Science, 2016. http://dx.doi.org/10.1016/B978-0-08-
100596-5.21075-5
10. Mukund V. Karwe*, Deepti Salvi, and Noopur S. Gosavi, “High Pressure-Assisted Infusion in
Foods,” published in Reference Module in Food Science, 2016. http://dx.doi.org/10.1016/B978-0-
08-100596-5.21042-1

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11. V. Endraiyani, R. Di, R.D. Ludescher, and M.V. Karwe*, “Total phenolics and antioxidant capacity
of cocoa pulp: Processing and Storage Study,” Vol. 41, Issue 4, pp. e13029, Journal of Food
Processing and Preservation, 8 July 2016. https://doi.org/10.1111/jfpp.13029
12. A. Nair, J. Maldonado, Y. Miyazawa, M.V. Karwe*, D.W. Schaffner, and A. Cuitiño, “Numerical
simulation of stress distribution in heterogenous solids during high pressure processing,” Food
Research International, Volume 84, pp. 76-85, 2016. https://doi.org/10.1016/j.foodres.2016.03.016
13. Y. Zhou, M.V. Karwe, and K.M. Matthews, “Differences in inactivation of Escherichia coli
O157:H7 strains in ground beef following repeated high pressure processing treatments and cold
storage,” Food Microbiology, Vol. 58, pp. 7-12, 2016. https://doi.org/10.1016/j.fm.2016.02.010
14. Cibele Freitas de Oliveira, Poliana Deyse Gurak, Florencia Cladera-Olivera, Ligia Damasceno
Ferreira Marczak, Mukund Karwe, “The Combined Effect of High Pressure and Conventional
Heating for Pectin Extraction from Passion Fruit Peel,” Food and Bioprocess Technology, Volume
9, Issue 6, pp. 1021–1030, June 2016. https://doi.org/10.1007/s11947-016-1691-4
15. R. Huang, M. Ye, X. Li, L. Ji, M. Karwe, and H. Chen, “Evaluation of high hydrostatic pressure
inactivation of human Norovirus on strawberries, blueberries, raspberries, and their purees,” Int.
Journal of Food Microbiology, Volume 223, pp. 17–24, 16 April 2016.
https://doi.org/10.1016/j.ijfoodmicro.2016.02.002
16. S. Mahadevan, D. Salvi, and M.V. Karwe*, “High Pressure Enhanced Infusion in Fresh and Frozen-
Thawed Cranberries: A Comparative Study,” Journal of Food Process Engineering, 2016. Volume
39, Issue 1, February 2016, pp. 53–60. https://doi.org/10.1111/jfpe.12198
17. J.A. Maldonado, D.W. Schaffner, A.M. Cuitiño, M.V. Karwe*, “In-situ studies of microbial
inactivation during high pressure processing,” High Pressure Research, Volume 36, Issue 1, pp. 79-
89, 2016. https://doi.org/10.1080/08957959.2015.1111887
18. J.S. Karthikeyan, K.M. Desai, D. Salvi, R. Bruins, and M.V. Karwe*, “Effect of temperature abuse
on frozen army rations. Part 1: Developing a heat transfer numerical model based on thermo-
physical properties of food,” Food Research International, Volume 76, Part 3, October 2015, pp.
595–604. https://doi.org/10.1016/j.foodres.2015.07.007
19. J.S. Karthikeyan, K.M. Desai, D. Salvi, R. Bruins, D. W. Schaffner, and M.V. Karwe*, “Effect of
temperature abuse on frozen army rations. Part 2: Predicting microbial spoilage,” Food Research
International, Volume 76, Part 3, October 2015, pp. 587–594.
https://doi.org/10.1016/j.foodres.2015.07.012
20. M. Ye, T. Lingham, Y. Huang, G. Ozbay, L. Ji, M. Karwe, and H. Chen, “Effect of high-hydrostatic
pressure on inactivation of human norovirus and physical and sensory characteristics of oysters,”
Journal of Food Science, Volume 80, Issue 6, pp. M1330–M1335, June 2015.
https://doi.org/10.1111/1750-3841.12899
21. S. Mahadevan, N. Nitin, D. Salvi, and M.V. Karwe*, “High pressure enhanced Infusion: influence
of process parameters,” Journal of Food Process Engineering, Volume 38, Issue 6, pp. 601–612,
December 2015. https://doi.org/10.1111/jfpe.12190
22. J.A. Maldonado, R. Bruins, T. Yang, A. Wright, C.P. Dunne, and M.V. Karwe*, “Browning and

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ascorbic acid degradation in meals ready-to-eat pear rations in accelerated shelf life,” Journal of
Food Processing and Preservation, Volume 39, Issue 6, pp. 2035-2042, 2015.
https://doi.org/10.1111/jfpp.12446
23. Kumju Youn, Jinhyuk Lee, Eun-Young Yun, Chi-Tang Ho, Mukund V. Karwe, Woo-Sik Jeong,
and Mira Jun*, “Biological evaluation and in silico docking study of gamma linolenic acid as a
potential BACE1 inhibitor,” Journal of Functional Foods, Vol. 10, pp. 187-191, 2014.
https://doi.org/10.1016/j.jff.2014.06.005
24. Jeong-Hyun Yoon, Kumju Youn, Chi-Tang Ho, Mukund V. Karwe, Wok-Sik Jeong, and Mira Jun,
“p-Coumaric acid and Ursolic acid from Corni fructus attenuated β-Amyloid25-35-Induced toxicity
through regulation of NF-κB signaling pathway in PC12 cells,” ACS Journal of Agricultural and
Food Chemistry, Vol. 62, Issue 21, pp. 4911-4916, 2014. ACS Publications
https://doi.org/10.1021/jf501314g
25. Tanya D’Souza, Mukund V. Karwe, and Donald W. Schaffner, “Effect of high hydrostatic pressure
on Salmonella inoculated into creamy peanut butter with modified composition,” Journal of Food
Protection, Volume 77, Issue 10, 1 October 2014, pp. 1664-1668(5).
https://doi.org/10.4315/0362-028X.JFP-14-062
26. G. Mootian, G.E. Flimlin, D.W. Schaffner, and M.V. Karwe, “Inactivation of Vibrio
parahaemolyticus in hard clams (Mercenaria mercenaria) by high hydrostatic pressure (HHP) and
the effect of HHP on the physical characteristics of hard clam meat,” Journal of Food Science, Vol.
78, Issue 2, pp. E251- E257, 2013. https://doi.org/10.1111/1750-3841.12014
27. M. Khurana and M.V. Karwe*, “Parameters affecting the accuracy of temperature measurements
during high hydrostatic pressure processing," Journal of Food Process Engineering, Vol. 36, Issue
1, pp. 50-57, 2013. Wiley: https://doi.org/10.1111/j.1745-4530.2011.00652.x
28. S. Choudhari, I. Bajaj, R. Singhal, and M. Karwe, “Microencapsulated lycopene for pre-extrusion
coloring of foods,” Journal of Food Process Engineering, Vol. 35, Issue 1, pp. 91-103, 2012.
https://doi.org/10.1111/j.1745-4530.2010.00562.x
29. Tanya D’Souza, Mukund V. Karwe, and Donald W. Schaffner, “Effect of high hydrostatic pressure
and pressure cycling on a pathogenic salmonella enterica serovar cocktail inoculated into creamy
peanut Butter,” a Research Note, Journal of Food Protection, Vol. 75, Issue 1, pp. 169-173, 2012.
https://doi.org/10.4315/0362-028X.JFP-11-275
30. S.P. Narwankar, G.E. Flimlin, D.W. Schaffner, B.J. Tepper, and M.V. Karwe*, “Microbial safety
and consumer acceptability of high pressure processed hard clams (Mercenaria mercenaria),”
Journal of Food Science, Vol. 76, Issue 6, pp. M375-M380, 2011. https://doi.org/10.1111/j.1750-
3841.2011.02258.x
31. Supriya Varma, Mukund V. Karwe, and Tung-Ching Lee, “Effect of high hydrostatic pressure
processing on lycopene isomers,” International Journal of Food Engineering, 2010. Vol. 6, Issue 5
ISSN: 1556-3758. https://doi.org/10.2202/1556-3758.1752
32. Floros, J.D., Newsome, R., Fisher, W., Barbosa-Cánovas, G.V., Chen, H., Dunne, C.P., German,
J.B., Hall, R.L., Heldman, D.R., Karwe, M.V., Knabel, S.J., Labuza, T.P., Lund, D.B., Newell-
McGloughlin, M., Robinson, J.L., Sebranek, J.G., Shewfelt, R.L., Tracy, W.F., Weaver, C.M.,
Ziegler, G.R., “Feeding the world today and tomorrow: The importance of food science and

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technology,” Comprehensive Reviews in Food Science and Food Safety, Vol. 9, Issue 5, pp. 572-
599, 2010. https://doi.org/10.1111/j.1541-4337.2010.00127.x
33. Mukund V. Karwe*, “Cruess Award Winner Essay: As I Teach How to Learn, I learn How to
Teach Better,” Journal of Food Science Education, Vol. 9, Issue 1, pp. 4-5, 2010.
https://doi.org/10.1111/j.1541-4329.2009.00095.x
34. M. Khurana and M.V. Karwe*, “Numerical prediction of temperature distribution and measurement
of temperature in a high hydrostatic pressure food processor,” Food and Bioprocess Technology,
Vol. 2, Issue 9, pp. 279-290, 2009. https://doi.org/10.1007/s11947-008-0096-4
35. R.V. Tikekar, R.D. Ludescher, and M.V. Karwe*, “Processing stability of squalene in amaranth and
antioxidant potential of amaranth extract,” Journal of Agricultural and Food Chemistry, Vol. 56,
Issue 22, pp.10675- 10678, 2008. https://doi.org/10.1021/jf801729m
36. R.V. Tikekar and M.V. Karwe*, “Development of a continuous method for puffing amaranth
(Amaranthus spp.) seeds,” Journal of Food Process Engineering, Vol. 32, Issue 2, pp. 265-277,
2008. https://doi.org/10.1111/j.1745-4530.2007.00215.xlude
37. R. Borneo, D. Koçer, G. Ghai, B. Tepper, and M.V. Karwe*, “Stability and consumer acceptance of
long-chain Omega-3 fatty acids (Eicosapentaenoic Acid, 20:5, n-3 and Docosahexaenoic Acid,
22:6, n-3) in cream filled sandwich cookies.” Journal of Food Science, Vol. 72, Issue 1, pp. S49-
S54, 2007. https://doi.org/10.1111/j.1750-3841.2006.00240.x
38. K. Brady, R.T. Rosen, C.-T. Ho, and M.V. Karwe*, “Effects of processing on the nutraceutical
profile of quinoa,” Food Chemistry, Vol. 100, Issue 3, pp. 1209-16, 2007.
https://doi.org/10.1016/j.foodchem.2005.12.001
39. N. Nitin, R.P. Gadiraju, and M.V. Karwe*, “Conjugate heat transfer associated with a turbulent hot
air jet impinging on a cylindrical object,” Journal of Food Process Engineering, Vol. 29, Issue 4,
pp. 386-399, August 2006. https://doi.org/10.1111/j.1745-4530.2006.00072.x
40. Í. şensoy, R.T. Rosen, C.-T. Ho, and M.V. Karwe*, “Effect of processing on buckwheat phenolics
and antioxidant activity,” Food Chemistry, Vol. 99, Issue 2, pp. 388-393, 2006. https://doi-
org.proxy.libraries.rutgers.edu/10.1016/j.foodchem.2005.08.007
41. D. Koçer and M.V. Karwe*, “Thermal transport in a multiple jet impingement oven,” Journal of
Food Process Engineering, Vol. 28, Issue 4, pp. 378-396, 2005. https://doi.org/10.1111/j.1745-
4530.2005.00029.x
42. A. Sarkar, N. Nitin, M.V. Karwe, and R.P. Singh, “Fluid flow and heat transfer in air jet
impingement in food processing,” Journal of Food Science, Vol. 69, Issue 4, pp. CRH 113-122,
2004. https://doi.org/10.1111/j.1365-2621.2004.tb06315.x
43. L. Yerramilli and M. V. Karwe*, “Velocity distributions and mixing in the translational region of a
kneading section in a co-rotating twin-screw extruder,” Food and Bioproducts Processing, Trans.
IChemE (UK), Vol. 82, Issue 1, Part C, pp. 5-12, March 2004.
https://doi.org/10.1205/096030804322985263
44. N. Nitin and M.V. Karwe*, “Numerical simulation and experimental investigation of conjugate heat
transfer between a turbulent hot air jet impinging on a cookie-shaped object,” Journal of Food

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Science, Vol. 69, Issue 2, pp. FEP59-FEP65, 2004. https://doi.org/10.1111/j.1365-
2621.2004.tb15510.x
45. H. Dogan and M.V. Karwe*, “Physico-chemical properties of quinoa extrudates,” Food Science and
Technology International, Vol. 9, Issue 2, pp. 101-114, 2003.
https://doi.org/10.1177/1082013203009002006
46. N. Haladjian, R. Fayad, I. Toufeili, S. Shadarevian, M. Sidahmed, E. Baydoun, and M. Karwe, “pH
and temperature on hydration kinetics of faba beans (vicia faba l.),” Journal of Food Processing
and Preservation, Vol. 27, Issue 1, pp. 9-20, 2003. https://doi.org/10.1111/j.1745-
4549.2003.tb00497.x
47. C. I. Moraru, T.-C Lee, M.V. Karwe, and J.L. Kokini, “Plasticizing and antiplasticizing effects of
water and polyols on a meat-starch extruded matrix,” Journal of Food Science, Vol. 67, Issue 9,
2002. https://doi.org/10.1111/j.1365-2621.2002.tb09596.x
48. C. I. Moraru, T.-C Lee, M.V. Karwe, and J.L. Kokini, “Phase behavior of a meat-starch extrudate
illustrated on a state diagram,” Journal of Food Science, Vol. 67, Issue 8, pp. 3026-3032, 2002.
https://doi.org/10.1111/j.1365-2621.2002.tb08854.x
49. I. Deo and M.V. Karwe*, “Flow distribution of food materials in an annular extrusion die,” Journal
of Food Science, Vol. 67, Issue 2, pp. 658-664, 2002. https://doi.org/10.1111/j.1365-
2621.2002.tb10656.x
50. Zhu, Nanqun; Sheng, Shuqun; Sang, Shengmin; Wang, Mingfu; Li, Jimmy; Jhoo, Jin-Woo; Bai,
Naisheng; Li, He; Karwe, Mukund V.; Rosen, Robert T.; Ho, Chi-Tang, “Triterpene Saponins from
Debittered Quinoa Seeds,” Journal of Agricultural and Food Chemistry, Vol. 50, Issue 4, pp. 865-
867, 2002. https://doi.org 10.1021/jf011002l.x
51. S. Bakalis and M.V. Karwe*, “Velocity distributions and volume flow rates in the nip and
translational regions of a co-rotating, self-wiping, twin-screw extruder,” Journal of Food
Engineering, Vol. 51, Issue 4, pp. 273-282, 2002. https://doi.org/10.1016/S0260-8774(01)00068-1
52. Nanqun Zhu, Hiroe Kikuzaki, Bret C. Vastano, Nobuji Nakatani, Mukund V. Karwe, Robert T.
Rosen and Chi-Tang Ho, “Ecdysteroids of Quinoa Seeds (Chenopodium quinoa Willd),” Journal of
Agriculture and Food Chemistry, Vol. 49, Issue 5, pp. 2576-78, 2001.
https://doi.org/10.1021/jf0014462
53. Nanqun Zhu, Shuqun Sheng, Dajie Li, Edmond J. LaVoie, Mukund Karwe, Robert T. Rosen and
Chi-Tang Ho, “Antioxidative flavonoid glycosides from quinoa seeds (Chenopodium quinoa
Willd),” Journal of Food Lipids, Vol. 8, Issue 1, pp. 37-44, 2001. https://doi.org/10.1111/j.1745-
4522.2001.tb00182.x
54. O. Popescu, D.C. Popescu, J. Wilder, and M.V. Karwe*, “A new approach to modeling and control
of a food extrusion process using artificial neural network and an expert system,” Journal of Food
Process Engineering, Vol. 24, Issue 1, pp. 17-36, 2001. https://doi.org/10.1111/j.1745-
4530.2001.tb00529.x
55. N. Nitin and M.V. Karwe*, “Heat transfer coefficient for cookie-shaped object in a hot air jet
impingement oven,” Journal of Food Process Engineering, Vol. 24, Issue 1, pp. 51-69, 2001.

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56. S. Prakash, M.V. Karwe, and J.L. Kokini, “Measurement of velocity distribution in the Brabender
Ferinograph as a model mixer using laser Doppler anemometry,” Journal of Food Process
Engineering, Vol. 22, Issue 6, pp. 435-454, 1999. https://doi.org/10.1111/j.1745-
4530.1999.tb00498.x
57. S. Bakalis and M.V. Karwe*, “Measuring of velocity distributions in the nip region of a co-rotating,
twin-screw extruder,” Journal of Food and Bioproducts Processing, Transactions of the Institution
of Chemical Engineers (U.K.), Vol. 77, Issue 3, pp. 205-212, September 1999.
https://doi.org/10.1205/096030899532484
58. H. Marcroft, M. Chandrasekaran, and M.V. Karwe*, “Flow field in a jet impingement oven, Part II:
Multiple impinging jets,” Journal of Food Processing and Preservation, Vol. 23, Issue 3, pp. 235-
248, 1999. https://doi.org/10.1111/j.1745-4549.1999.tb00382.x
59. H. Marcroft and M.V. Karwe*, “Flow field in a jet impingement oven, Part I: A single impinging
jet,” Journal of Food Processing and Preservation, Vol. 23, Issue 3, pp. 217-233, 1999.
60. S. Bakalis and M.V. Karwe*, “Measurement of three-dimensional velocity field in the translational
region a co-rotating twin-screw extruder,” Polymer Engineering and Science, Vol. 38, Issue 9, pp.
1549-1558, September 1998. https://doi.org/10.1002/pen.10325
61. M. Chandrasekaran and M.V. Karwe*, “Velocity profiles in the nip region of a co-rotating twin-
screw extruder: transitions between forward and reverse elements,” Journal of Reinforced Plastics
and Composites, Vol. 17, Issue 5, pp. 382-388, 1998. https://doi.org/10.1177/073168449801700501
62. M. Chandrasekaran, H. Marcroft, S. Bakalis, and M.V. Karwe*, “Application of laser Doppler
anemometry in understanding food processing operations,” Trends in Food Science and
Technology, Vol. 8, Issue 11, pp. 369-375, 1997. https://doi.org/10.1016/S0924-2244(97)01084-4
63. M. Chandrasekaran and M.V. Karwe*, “Measurement of velocity profiles in reverse screw elements
in a co-rotating twin-screw extruder,” AIChE Journal, Vol. 43, Issue 10, pp. 2424-2431, 1997.
https://doi.org/10.1002/aic.690431006
64. S. Bakalis and M.V. Karwe*, “Velocity field in a twin-screw extruder,” International Journal of
Food Science and Technology, Vol. 32, Issue 3, pp. 241-253, 1997. https://doi.org/10.1046/j.1365-
2621.1997.00403.x
65. C.-F.Hwang, W.E. Riha III, J. Baoping, M.V. Karwe, T. G. Hartman, H. Daun, and C.-T. Ho,
“Effect of cysteine addition on volatile compounds released at the die during twin-screw extrusion
of wheat flour,” Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Issue 4, pp. 411-416, 1997.
https://doi.org/10.1006/fstl.1996.0203
66. M.V. Karwe*, S. Bakalis, and V. Sernas, “Velocity measurements in the NIP region of a co-
rotating twin-screw extruder using laser Doppler anemometry,” Advances in Polymer Technology,
Vol. 16, Issue 2, pp. 97-104, 1997. https://doi.org/10.1002/(SICI)1098-
2329(199722)16:2%3C97::AID-ADV2%3E3.0.CO;2-D
67. M.V. Karwe* and S. Godavarti, “Accurate measurement of extrudate temperature and heat loss on a
twin-screw food extruder,” Journal of Food Science, Vol. 62, Issue 2, pp. 367-372, 1997.

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68. S. Godavarti and M.V. Karwe*, “Determination of specific mechanical energy distribution in a
twin-screw extruder,” Journal of Agricultural Engineering Research, Vol. 67, Issue 4, pp. 277-287,
1997. https://doi.org/10.1006/jaer.1997.0172
69. R. Chiruvella, Y. Jaluria, and M.V. Karwe*, “Numerical simulation of the extrusion process for
food materials in a single-screw extruder,” Journal of Food Engineering, Vol. 30, Issues 3-4, pp.
449-467, 1996. https://doi.org/10.1016/S0260-8774(96)00022-2
70. W.E. Riha III, C.-F. Hwang, M.V. Karwe, T. G. Hartman, and C.-T. Ho, “Effect of cysteine
addition on the volatiles of extruded wheat flour,” Journal of Agricultural Food Chemistry,
American Chemical Society, Vol. 44, Issue 7, pp. 1847-1850, 1996.
https://doi.org/10.1021/jf950793m
71. M.V. Karwe* and V. Sernas, “Application of laser Doppler anemometry to measure velocity
distribution inside the screw channel of a twin-screw extruder,” Journal of Food Process
Engineering, Vol. 19, No. 2, pp. 135-152, 1996. https://doi.org/10.1111/j.1745-
4530.1996.tb00386.x
72. B.K. Koh, M.V. Karwe and K. M. Schaich, “Effects of cysteine on free radical production and
protein modification in extruded wheat flour,” Cereal Chemistry, American Association of Cereal
Chemists, Vol. 73, No. 1, pp. 115-122, 1996.
73. R.V. Chiruvella, Y. Jaluria, M.V. Karwe*, and V. Sernas, “Transport in a twin-screw extruder for
the processing of polymers,” Polymer Engineering and Science, Vol. 36, No. 11, pp. 1531-1540,
1996. https://doi.org/10.1002/pen.10548
74. T. Sastrohartono, Y. Jaluria, and M.V. Karwe, “Numerical simulation of fluid flow and heat transfer
in twin-screw extruders for non-Newtonian materials,” Polymer Engineering and Science, Vol. 35,
No. 15, pp. 1213-1221, Aug. 01, 1995. https://doi.org/10.1002/pen.760351504
75. M.V. Karwe, R.V. Chiruvella, and Y. Jaluria, “Coordinate system independence of shear rate during
isothermal single-screw extrusion of a Newtonian fluid,” Journal of Food Process Engineering,
Vol. 18, Issue 1, pp. 55-69, 1995. https://doi.org/10.1111/j.1745-4530.1995.tb00354.x
76. T. Sastrohartono, Y. Jaluria, and M.V. Karwe, “Numerical coupling of multiple region simulations
to study transport in a twin-screw extruder,” Numerical Heat Transfer, Part A, Vol. 25, Issue 5, pp.
541-557, 1994. https://doi.org/10.1080/10407789408955965
77. K. Yam, S.S. Wang, M.V. Karwe, and B.K. Gogoi, “Shear conversion of corn meal by reverse
screw elements during twin-screw extrusion at low temperatures,” Journal of Food Science, Vol.
59, No. 1, pp. 113-114, 1994. https://doi.org/10.1111/j.1365-2621.1994.tb06910.x
78. S. Gopalakrishna, Y. Jaluria, and M.V. Karwe*, “Heat and mass transfer in single screw extruder
for non-Newtonian materials,” International Journal of Heat and Mass Transfer, Vol. 35, No. 1, pp.
221-237, 1992. https://doi.org/10.1016/0017-9310(92)90022-K
79. M.V. Karwe and Y. Jaluria, “Experimental investigation of thermal transport from a heated moving
plate,” International Journal of Heat and Mass Transfer, Vol. 35, No. 2, pp. 493-511, 1992.
https://doi.org/10.1016/0017-9310(92)90285-Z

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80. M.V. Karwe* and C.H. Tong, “Effect of filling material on the temperature distribution in a thermal
conductivity probe and thermal conductivity measurements: a numerical study,” Journal of Food
Processing and Preservation, Vol. 15, Issue 5, pp. 339-357, 1991. https://doi.org/10.1111/j.1745-
4549.1991.tb00177.x
81. B.H. Kang, Y. Jaluria, and M.V. Karwe, “Numerical simulation of conjugate transport from a
continuous moving plate in materials processing,” Numerical Heat Transfer, Part A, Vol. 19, pp.
151-176, 1991. https://doi.org/10.1080/10407789108944843
82. M.V. Karwe and Y. Jaluria, “Numerical simulation of thermal transport associated with a
continuously moving flat sheet in materials processing,” Trans. of ASME, Journal of Heat Transfer,
Vol. 113, Issue 3, pp. 612-619, 1991. https://doi.org/10.1115/1.2910609
83. M.V. Karwe and Y. Jaluria, “Numerical simulation of fluid flow and heat transfer in a single screw
extruder for non-Newtonian fluids,” Numerical Heat Transfer, Part A, Vol. 17, pp. 167-190, 1990
https://doi.org/10.1080/10407789008944738.
84. M.V. Karwe and Y. Jaluria, “Fluid flow and mixed convection transport from a moving plate in
rolling and extrusion processes,” Trans. of ASME, Journal of Heat Transfer, Vol. 110, No. 3, pp.
655-661, 1988. https://doi.org/10.1115/1.3250542
85. M.V. Karwe and Y. Jaluria, “Thermal transport from a heated moving surface,” Trans. of ASME,
Journal of Heat Transfer, Vol. 108, No. 4, pp. 728-734, 1986. https://doi.org/10.1115/1.3247005
86. M.V. Karwe and M.R. Muller, “The role of inlet location on the dynamics of thin two-dimensional
buoyant surface jets,” Experiments in Fluids, Vol. 2, Issue 3, pp. 137-142, Springer Verlag, 1984.
https://doi.org/10.1007/BF00296429
JOURNAL ARTICLES UNDER PREPARATION AND SUBMITTED:
1. Shaun Sim, Mukund Karwe, and Carmen I. Moraru, “High pressure induced structuring of pea
protein concentrates: the contributions of protein and starch,” submitted to LWT-Food Science and
Technology, February 3, 2019.
2. S.L. Narasimhan, D. Salvi, J. Tan, D.W. Schaffner, and Mukund V. Karwe*, “Effect of plasma
activated water on cuticle layer and egg shell integrity,” to be submitted to Journal of Food
Protection, 2019.
3. Ashtosh Kumar Hemker, Loc Thai Nguyen, Mukund V. Karwe, Deepti Salvi, “Combined effects
of high-pressure and enzymatic treatment on hydrolysis of tilapia (Oreochromis niloticus) waste
proteins and their hydrolysate functionalities, to be submitted to Food and Bioprocess Technology,
2019.
4. J.S. Karthikeyan, Deepti Salvi, and Mukund V. Karwe*, “Numerical simulation of flow and
glucose transport in a human small intestine,” to be submitted to Journal of Food Engineering,
2019.
5. Ender H. Arserim, Greg Fridman, Juzhong Tan, Deepti Salvi, and Mukund V. Karwe*,

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“Numerical simulation of charged species distribution from an air-based plasma jet,” to be
submitted to Journal of Food Process Engineering, 2019.
6. A. Bawane, D. Salvi, N. Gosavi, R. Singhal, and M.V. Karwe*, “Physico-chemical properties of

extrudates from quinoa-amaranth flour mix,” to be submitted to LWT – Food Science and
Technology (Lebensmittel-Wissenschaft und Technologie), 2019.
7. V. Manivannan, D. Salvi, T. Hartman, B. Tepper, D.W. Schaffner, and M.V. Karwe*,

“Synergistic effects of mild heat and UV treatment on inactivation of endospores
of Alicyclobacillus in apple juice,” to be submitted to Journal of Food Science, 2019.
8. L. Ji, D. Rong, Y. Jiang, Q. Huang, J. Tan, and M.V. Karwe*, “Effect of different processing
methods on quality attributes of Luo Han Guo (Siraitia grosvenorii) drink,” to be submitted to
Food Chemistry, 2019.
9. N. Bhide, T. Hartman, B. Tepper, and M. V. Karwe*, “Effect of modern and traditional methods
of preparation on flavor and aroma profiles of ghee from cow milk,” to be submitted to Journal of
Food Science, 2019.
INVITED ARTICLES AND KEYNOTE PAPERS:
1. M.V. Karwe, “On fortification of food products with omega-3 long chain polyunsaturated
fatty acids,” Newsletter of Nutraceuticals and Functional Foods Division, Institute of Food
Technologists, June 2004.
2. S. Bakalis, M. Chandrasekaran, and M.V. Karwe*, “Flow field in kneading and conveying
elements of a self-wiping, co-rotating, twin-screw extruder,” COMPOUNDING’98, Boston,
August, 1998.
3. M. Chandrasekaran, S. Bakalis, and M.V. Karwe*, “Measurement of velocity profiles in

the translational and nip regions of a reverse flighted screw element in a co-rotating twin-
screw extruder,” COMPOUNDING’96, Philadelphia, August, 1996.
4. A.H. Abib, Y. Jaluria, and M.V. Karwe*, “Heat and Mass Transfer in the Extrusion of Food
Materials,” Proceedings of the 2nd Indian Society of Heat and Mass Transfer-American Society
of Mechanical Engineers Heat and Mass Transfer Conference, Surathkal, India, December 28-
30, 1995.
5. M.V. Karwe, “Food Extrusion: Product Opportunities,” Proceedings of the Workshop on

Extrusion Technology, Mysore, India, September 28-29, 1995, pp. 38-56. The Workshop was
organized by the USAID sponsored Centre for Technology Development, Bangalore and Central
Food Technological Research Institute, Mysore, India.
6. M.V. Karwe*, Y. Jaluria, and V. Sernas, “Flow in the channels of a co-rotating twin-screw
extruder: modeling and experiments,” COMPOUNDING’95, Philadelphia, August 1995.
7. Y. Jaluria and M.V. Karwe*, “Numerical simulation of the screw extrusion process for
plastic materials,” Heat Transfer '90, Wessex Institute of Technology, Southamton, U.K.,

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July 1990, keynote paper.
REFEREED CONFERENCE PROCEEDINGS PAPERS:

(* indicates when Karwe is the corresponding author)
1. M. Khurana, D. Salvi, and M.V. Karwe*. “Prediction of temperature distribution in a horizontal

high pressure food processing vessel and its impact on process uniformity,” Advances in
Computational Heat Transfer, CHT-15, New Brunswick, New Jersey, May 26-29, 2015.
2. S. Mahadevan and M.V. Karwe*. 2011. “Enhanced infusion under high pressure: new insights,”
11th International Congress on Engineering and Food, Athens, Greece. Congress Proceedings
Vol. III, pp. 1681-1682.
3. Mukund V. Karwe*, Alberto Cuitiño, Meenakshi Khurana, Yuta Miyazawa, and Jose A.
Maldonado. 2011. “Pressure and temperature non-uniformity during high pressure processing of
food,” 11th International Congress on Engineering and Food, Athens, Greece.
Congress Proceedings Vol. III.
4. S. Mahadevan and M.V. Karwe*. 2010. Enhanced infusion of natural antioxidants into fruits using
high hydrostatic pressure processing. XVIII Brazilian Congress of Chemical Engineering, Foz do
Iguacu, Brazil. ISSN 2178-3659. pp. 68-77.
5. Nidhi Singla, Ligia Damasceno Ferreira Marczak, and Mukund V. Karwe*. “Value added
extruded product from Pinhão flour,” XVIIIth Congresso Brasileiro de Engenharia Química -
COBEQ2010, Foz Do Iguacu, Brazil, Sept. 18-22, 2010.
6. Meenakshi Khurana and Mukund V. Karwe*. “Temperature non-uniformity during high

hydrostatic pressure processing and its impact on food safety,” HEAT AND MASS
TRANSFER'2010, Proceedings of the 20th National and 9th International ISHMT-ASME Heat and
Mass Transfer Conference, Mumbai, India, January 4-6, 2010. ISBN: 978-981-08-3813-3
doi:10.3850/9789810838133 011
7. Meenakshi Khurana and Mukund V. Karwe*. “Numerical Simulation of Thermal Transport

during Combined High Pressure High Temperature Process in a High Hydrostatic Pressure Food
Processing Vessel,” CHEMCON-2008, Dec. 27-30, 2008, Chandigarh, India.
8. M.V. Karwe* and M. Khurana. “Temperature non-uniformity in a high hydrostatic pressure

food processing vessel,” The Nineteenth International Symposium in Transport Phenomena,
17-21 August, 2008, Reykjavik, Iceland.
9. M. Karwe* and M. Khurana. “Numerical Simulation of Temperature Distribution And

Estimation Of Transient Temperature Lag In A High Hydrostatic Pressure Food Processor,”
Food and Agricultural Products: Processing and Innovations. 3rd International Symposium of
International Commission of Agricultural Engineering, Naples, Italy, Sept. 24-26, 2007.
10. D. Koçer, N. Nitin, and M.V. Karwe*. “Numerical simulation of baking in a hybrid jet
impingement and microwave (JIM) oven,” HEAT AND MASS TRANSFER'2006, Proceedings of the

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seventh ISHMT-ASME Heat and Mass Transfer Conference and eighteenth National Heat and
Mass Transfer Conference, IIT Guwahati, India, January 3-6, 2006.
11. D. Koçer, N. Nitin, and M.V. Karwe*. “Fluid flow and heat transfer in a multiple jet impingement,”
HEAT AND MASS TRANSFER'2006, Proceedings of the seventh ISHMT-ASME Heat and Mass
Transfer Conference and Eighteenth National Heat and Mass Transfer Conference, IIT Guwahati,
India, January 3-6, 2006.
12. I. Deo and M.V. Karwe*. “Numerical simulation and experimental validation of flow of food
materials in an extrusion die,” HEAT AND MASS TRANSFER'2002, Proceedings of the fifth
ISHMT-ASME Heat and Mass Transfer Conference and Sixteenth National Heat and Mass Transfer
Conference, Science City, Kolkata, India, January 3-5, 2002.
13. L. Yerramilli and M.V. Karwe*. “Determination of velocity distribution in the kneading section of
a co-rotating twin-screw extruder,” HEAT AND MASS TRANSFER'2002, Proceedings of the fifth
ISHMT-ASME Heat and Mass Transfer Conference and Sixteenth National Heat and Mass
Transfer Conference, Science City, Kolkata, India, January 3-5, 2002.
14. M.V. Karwe. “Laser Doppler anemometry: powers and limitations,” Proceedings of the
Conference on Food Engineering (CoFE), organized by the American Institute of Chemical
Engineers, Reno, Nevada, November 4-9, 2001.
15. C.I. Moraru, T.C. Lee, M.V. Karwe and J.L. Kokini. “Factors that control the phase behavior of a
meat-starch extruded system illustrated on a state diagram,” Proceedings of the Conference on
Food Engineering (CoFE), organized by the American Institute of Chemical Engineers, Reno,
Nevada, November 4-9, 2001.
16. S. Bakalis and M.V. Karwe*. “Measurement of velocity distributions in the translational and
nip regions of a co-Rotating twin-screw extruder,” Proceedings of FEDSM’00, ASME 2000
Fluids Engineering Division Summer Meeting, Boston, MA, June 11-15, 2000.
17. I. Deo and M.V. Karwe*. "Numerical study of conjugate heat transfer in food extrusion dies,"
HEAT AND MASS TRANSFER'2000, Proceedings of the Fourth ISHMT-ASME Heat and Mass
Transfer Conference and Fifteenth National Heat and Mass Transfer Conference, Pune, India,
pp. 1147-1152, January 12-14, 2000.
18. S. Bakalis and M.V. Karwe*. "Effect of screw pitch on the velocity distributions and mixing in
a twin-screw extruder," HEAT AND MASS TRANSFER'2000, Proceedings of the Fourth
ISHMT- ASME Heat and Mass Transfer Conference and Fifteenth National Heat and Mass
Transfer Conference, Pune, India, pp. 1167-1172, January 12-14, 2000.
19. H.E. Marcroft, N. Nitin and M.V. Karwe*. "Measurement of velocity field and estimation of
heat transfer coefficient in a commercial hot air jet impingement oven," HEAT AND MASS
TRANSFER'2000, Proceedings of the Fourth ISHMT-ASME Heat and Mass Transfer
Conference and Fifteenth National Heat and Mass Transfer Conference, Pune, India, pp. 1141-
1146, January 12-14, 2000.
20. N. Nitin and M. V. Karwe*. “Heat transfer coefficient for cookie shaped objects in a hot air jet
impingement oven,” Proceedings of the Conference on Food Engineering (CoFE), organized by

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the American Institute of Chemical Engineers, Dallas, pp. 28-35, November 2-5, 1999.
21. S. Bakalis and M. V. Karwe*. “Experimentally measured velocity distributions in the nip region
of a co-rotating twin-screw extruder,” Proceedings of the Conference on Food Engineering
(CoFE), organized by the American Institute of Chemical Engineers, Dallas, pp. 28-35, November
2-5, 1999.
22. M. V. Karwe. “Effect of extrusion processing on extrudate structure and functionality,”

Proceedings of the Conference on Food Engineering (CoFE), organized by the American
Institute of Chemical Engineers, Dallas, November 2-5, 1999.
23. S. Bakalis and M.V. Karwe*. “Experimentally measured velocity distribution in the nip region of a
co-rotating twin-screw extruder,” Society of Plastic Engineers, Annual Technical Conference, Vol.
I, pp. 216-219, 1999.
24. I. Sengupta and M.V. Karwe*. “Effect of dimensions and thermal properties of heat flux gage on
local heat flux,” Analysis of Heat Flux Gages, Proceedings of the 1998 ASME International
Mechanical Engineering Congress and Exhibition, Los Angeles, November 1998, ASME HTD-
Vol.361-4, pp. 37-42.
25. S. Bakalis and M.V. Karwe*. “Measurement of flow field in the translational region of a
twin- screw extruder: effect of material behavior,” Transport Phenomena in Manufacturing
and Materials Processing, Proceedings of the 1998 ASME International Mechanical
Engineering Congress and Exhibition, Los Angeles, November 1998.
26. A. Kiani, S. Bakalis, and M.V. Karwe*. “LDA measurements and comparison with
numerical modeling of twin-screw extruders,” Society of Plastic Engineers, Annual
Technical Conference, Vol. I, pp. 12-16, 1998.
27. M. Chandrasekaran and M.V. Karwe*. “Velocity profiles in the nip region of a co-rotating twin-
screw extruder: transitions between forward and reverse elements,” Society of Plastic Engineers,
Annual Technical Conference, Vol. I, pp. 84-88, 1997.
28. S. Bakalis, M. Chandrasekaran, and M.V. Karwe*. “Measurement of velocity profiles in the
screw channels of a co-rotating twin screw extruder,” Proceedings of the Seventh International
Conference on Engineering and Food (ICEF6), Brighton, U.K., Part I, Section H, pp. H1-H4,
1997.
29. V. Sernas, M. Karwe, and M. Esseghir. “Visualization of flow in a co-rotating, twin-screw

extruder,” Society of Plastic Engineers, Annual Technical Conference, Vol. III, pp. 3587-
3589, 1996.
30. M.V. Karwe* and V. Sernas. “Velocity measurements in the nip region of a co-rotating, twin-
screw extruder using laser Doppler anemometry,” Society of Plastic Engineers, Annual Technical
Conference, Vol. I, pp. 150-154, 1995.
31. S. Godavarti and M.V. Karwe*. “Energy balance and convective heat transfer coefficient in a twin-
screw extruder for food materials,” HEAT AND MASS TRANSFER'95, ISHMT-ASME Proceedings,
Surathkal, India, pp. 777-782, December 28-20, 1995.

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32. R.V. Chiruvella, A.H. Abib, Y. Jaluria, and M.V. Karwe. “Simulation of heat and mass transfer in
the extrusion of food materials in a single-screw extruder,” HEAT AND MASS TRANSFER'94,
ISHMT-ASME Proceedings, Bombay, India, pp. 637-644, 1994.
33. R.V. Chiruvella, Y. Jaluria, M.V. Karwe, and V. Sernas. “Transport in a twin-screw extruder for
the processing of polymeric materials,” Advances in Computer-aided Engineering (CAE) of
Polymer Processing, ASME MD-Vol. 49/HTD-Vol. 283, pp. 337-356, 1994.
34. T. Sastrohartono, Y. Jaluria, and M.V. Karwe. “Numerical simulation of transport phenomena in
co-rotating twin-screw extruders for non-Newtonian fluids,” The 4th International Conference
on Numerical Methods in Industrial Forming Processes (NUMIFORM92), Valbonne, France,
September 14-18, 1992.
35. Sastrohartono, Y. Jaluria, and M.V. Karwe. “Numerical coupling of multiple region simulations of
transport in a twin-screw extruder,” Computational Techniques and Numerical Heat Transfer on
PCs and Workstations, Winter Annual Meeting, American Society of Mechanical Engineers, AD-
Vol. 23/HTD-Vol. 185, pp. 107-113, 1991.
36. M.V. Karwe and Y. Jaluria. “Numerical simulation of fluid flow and heat transfer in a single
screw extruder for non-Newtonian fluids,” Symposium on Fundamentals of Forced Convection,
Winter Annual Meeting of the American Society of Mechanical Engineers, HTD-Vol. 101, pp.
95-100, 1989.
37. S. Gopalakrishna, M.V. Karwe, and Y. Jaluria. “Numerical simulation of heat and moisture
transport in a single-screw extruder for non-Newtonian food materials,” Proceedings of the
International Conference on Numerical Methods in Industrial Forming Processes
(NUMIFORM89), June 26-29, pp. 265-270, 1989.
38. J.L. Kokini, C.N. Chang, Y. Jaluria, M. Karwe, T. Kwon, L.S. Lai, and V. Sernas. “Simulation of
transport phenomena in co-rotating twin-screw extruders for starch systems," The Second
International Symposium on Twin-Screw Extruder for Food Industry, Japan, 1988.
COPYRIGHTS:
1. CONEXT3: Computer program for simulation of reactive transport phenomena in a single-screw

extruder, Y. Jaluria, M.V. Karwe, A.H. Abib, and R.V. Chiruvella, Reg. No. TX 3-750-205,
August 1994.
2. CONEXT: Computer program for simulation of reactive transport phenomena in a single-screw

extruder, Y. Jaluria, M.V. Karwe, A.H. Abib, and R.V. Chiruvella, Reg. No. TX 3-785-645,
June 1994.
3. DIESEXT: Computer program for simulation of transport phenomena in a single-screw extruder

coupled with a die, Y. Jaluria, M.V. Karwe, and R.V. Chiruvella, Reg. No. TX 3-259-929,
February 1992.
4. SINGSEXT: Computer program for simulation of transport phenomena in a single-screw

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extruder, M.V. Karwe and Y. Jaluria, Reg. No. TX 3-201-225, December 1991.
SCIENTIFIC REPORTS:
Integrated, Compiled and Edited 33 semi-annual Research Accomplishment Reports (from 1992-
2010) for the Center for Advanced Food Technology Rutgers University.
Each report was put together from the individual reports of research groups (3 to 10). Each individual
report was carefully read to extract new and important information to generate a final integrated report,
which was submitted to the sponsors of Center for Advanced Food Technology.
CONFERENCE PRESENTATIONS:
1. Juzhong Tan, Hyosik Lee, and Mukund V. Karwe, “Plasma Activated Water as a CIP Sanitizer,”
Institute of Food Technologists Annual Meeting, New Orleans, LA, June 2-5, 2019.
2. Shaun Sim, Linran Wang, Lee Cadesky, Mukund V. Karwe, and Carmen I. Moraru
“High pressure structure engineering of high concentration food protein systems,” International
Union of Food Science and Technology World Food Congress, Mumbai, India, October 24-27,
2018.
3. Noopur S. Gosavi, Deepti Salvi, and Mukund Karwe, “High pressure assisted infusion of calcium in
fruits and vegetables: influence of processing parameters and food microstructure,” International
2018.
4. Ashutosh Kumar Hemker, Loc Thai Nguyen, Mukund V. Karwe, Deepti Salvi, “Pressure Assisted
Enzymatic Hydrolysis of Fish Waste, Protein and Functionalities of Hydrolysates,” International
2018.
5. Sawali Navare, Deepti Salvi, and Mukund V. Karwe, “Effect of high pressure processing on the
physicochemical and functional properties of yellow lentil protein,” Conference of Food
Engineering (CoFE), Minneapolis, MN, September 10-12, 2018.
6. Ender Arserim, Deepti Salvi, Greg Fridman, Mukund V. Karwe, “Numerical simulation and
experimental investigation of microbial inactivation efficacy of cold atmospheric pressure plasma,”
Institute of Food Technologists Annual Meeting, Chicago, IL, July 2018.
7. Shruthi L. Narasimhan, Shardul Dabir, Deepti Salvi, Donald W. Schaffner, and Mukund V. Karwe,
“Efficacy and Suitability of Cold Plasma Generated Novel Sanitizer in Egg Washing,” International
Association of Food Protection Annual Meeting, Tampa, FL, July 2017.
8. Yuyang Tian, Nitin Nitin, Kang Huang, Deepti Salvi, Mukund V. Karwe, “Modeling bacteria-
produce interaction during washing: Effect of shear stress,” Institute of Food Technologists Annual
Meeting, Las Vegas, NV, June 2017.

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9. Noopur Gosavi, Deepti Salvi, and Mukund V. Karwe, “HPP assisted infusion of calcium in PME
treated baby carrots,” Institute of Food Technologists Annual Meeting, Chicago, IL, July 2016.
10. J.S. Karthikeyan, Deepti Salvi, and Mukund V. Karwe, “Mathematical Modeling of Fluid Flow in
Human Small Intestine: Effect of Viscosity,” Institute of Food Technologists Annual Meeting,
Chicago, IL, July 2016.
11. J.S. Karthikeyan, Deepti Salvi, and Mukund V. Karwe, “Numerical Simulation of Fluid Flow in
Human Small Intestine,” COMSOL Conference, Boston, October 2016.
12. Lin Ji, Rong Di, Deepti Salvi, and Mukund V. Karwe, “Effects of Different Drying and Processing
Methods on Vitamin C, Color, Phenolics, Antioxidant Activity, and Mogroside V of Luo Han Guo
(Siraitia grosvenorii) drink,” Conference of Food Engineering (CoFE), Columbus, Ohio,
September 2016.
13. Isha Joshi, Deepti Salvi, Donald W. Schaffner, and Mukund V. Karwe, “Characterization of
Microbial Inactivation Using Plasma Activated Water and Plasma Activated Buffer,” Conference of
Food Engineering (CoFE), Columbus, Ohio, September 2016.
14. Noopur Gosavi, Deepti Salvi, and Mukund V. Karwe, “Infusion of calcium under high pressure in
baby carrots,” International Conference on Engineering and Food, Quebec City, Canada, June 17,
2015.
15. Jose Maldonado, Abilash Nair, Donald W. Schaffner, Alberto Cuitiño, and Mukund V. Karwe,
“Pressure non-uniformity during high pressure processing of heterogeneous foods,” International
Conference on Engineering and Food, Quebec City, Canada, June 17, 2015.
16. Siddharth Bhide, Donald W. Schaffner, and Mukund V. Karwe, “Effect of surface roughness in
model and fresh fruit systems on microbial inactivation efficacy of cold atmospheric pressure
plasma,” Institute of Food Technologists Annual Meeting, Chicago, July 11-14, 2015.
17. Jose Maldonado, Donald W. Schaffner, Alberto Cuitiño, and Mukund V. Karwe, “Real-time
measurements of microbial inactivation during high pressure processing of bacteria suspension,”
Institute of Food Technologists Annual Meeting, Chicago, July 11-14, 2015.
18. L. Cadesky, M.W. Ribeiro, M.V. Karwe, and C.I. Moraru, “Structural Changes and Texture
Development in Milk Protein Concentrates Induced by High Hydrostatic Pressure,” Annual Meeting
of American Dairy Science Association, Orlando, FL, July 2015.
19. L. Cadesky, M.V. Karwe, and C.I. Moraru, “New opportunities for the use of High Hydrostatic
Pressure for new structure and functionality development in milk protein ingredients,” The 2015
International Nonthermal Processing Workshop, Athens, Greece, 12-13 November, 2015.
20. Bhide, N. and Karwe, M.V., “Effect of modern and traditional methods of preparation on the
composition and flavor profiles of ghee,” Institute of Food Technologists Annual Meeting, New
Orleans, June 2014.

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21. M. Walkling-Ribeiro, I. Aprodu, M.V. Karwe and C.I. Moraru, “Modification of the functionality
of micellar casein concentrates by changing the structure of casein micelles using high pressure
processing,” Annual Meeting of American Dairy Science Association, Kansas City, MO, July 2014.
22. L. Cadesky, M. W. Ribeiro, M. V. Karwe and C. I. Moraru, “Structural Changes of Milk Protein
Concentrates Induced by High Hydrostatic Pressure,” 2014 International Nonthermal Processing
Workshop. The Ohio State University. Columbus, Ohio, October 2014.
23. Nicole, C., Schaffner, D.W., and Karwe, M.V., “Effectiveness of reactive species generated by cold
atmospheric pressure plasma from air and nitrogen gas in inactivating Enterobacter aerogenes,”
2014 International Nonthermal Processing Workshop. The Ohio State University, Columbus, OH,
October, 22-24, 2014.
24. Siddharth Bhide, Donald W. Schaffner, and Mukund V. Karwe, “Surface roughness of fruits and
effectiveness of cold atmospheric plasma,” 2014 International Nonthermal Processing Workshop,
The Ohio State University, Columbus, OH, October, 22-24, 2014.
25. Mukund V. Karwe, Jose Maldonado, Donald W Schaffner, Alberto Cuitiño, “Pressure non-
uniformity in heterogeneous foods during high pressure processing,” Institute of Food
Technologists Annual Meeting, Chicago, July 13-16, 2013.
26. Swetha Mahadevan and Mukund V. Karwe, “Enhanced infusion under low high pressure with and
without induced cell-membrane permeabilization,” Institute of Food Technologists Annual Meeting,
Chicago, July 13-16, 2013.
27. M. Walking-Ribeiro, I. Aprodu, M.V. Karwe, and C.I. Moraru, “Changes in physicochemical
properties of micellar casein concentrates induced by high hydrostatic pressure,” International
Nonthermal Food Processing Workshop, Florianopolis, Brazil, Oct. 1-3, 2013.
28. Swetha Mahadevan and Mukund V. Karwe, “Enhanced infusion under high pressure with and
without induced cell-membrane permeabilization,” Institute of Food Technologists Annual Meeting,
Las Vegas, June 25-28, 2012.
29. K. Desai, J.S. Karthikeyan, R. Bruins, D.W. Schaffner, and M.V. Karwe, “Effect of Temperature
Fluctuations on Thawing Characteristics and Quality of Frozen Army Ration Menus During Storage
and Transportation,” Institute of Food Technologists Annual Meeting, Las Vegas, June 25-28, 2012.
30. Swetha Mahadevan and Mukund.V. Karwe, “Enhanced Infusion under High Pressure with and
Without Induced Cell-Membrane Permeabilization,” Institute of Food Technologists Annual
Meeting, Las Vegas, June 25-28, 2012.
31. Y. Zhou, K.M. Matthews, and M.V. Karwe, “Effect of High Pressure Cycling on Escherichia coli
O157:H7-Contaminated Ground Beef,” Institute of Food Technologists Annual Meeting, Las Vegas,
June 25-28, 2012.
32. S. Thakkar and M.V. Karwe, “Effect of Thermal Processing and High Pressure Processing (HPP)

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on the Quality Parameters of Muscadine Grape Juice,” Institute of Food Technologists Annual
Meeting, Las Vegas, June 25-28, 2012.
33. Mukund V Karwe, Jose Maldonado, Donald W Schaffner, Alberto Cuitino, “Process Non-
Uniformity During High Hydrostatic Pressure Processing of Heterogeneous Foods,” Institute of
Food Technologists Annual Meeting, Las Vegas, June 25-28, 2012.
34. Swetha Mahadevan and Mukund V. Karwe, “Enhanced Infusion Under High-Pressure With and
Without Induced Cell-Membrane Rupture,” Conference of Food Engineering (CoFE), Leesburg,
VA, April 2-4, 2012.
35. Swetha Mahadevan and Mukund.V. Karwe, “High Pressure Enhanced Infusion in Frozen-Thawed
Cranberries without Additional Cell-Membrane Permeabilization,” Institute of Food Technologists
Annual Meeting, New Orleans, June 11-14, 2011.
36. Tanya L. D'souza, Donald W. Schaffner, Mukund V. Karwe, “Effect of high pressure processing
(HPP) and pressure cycling on a cocktail of pathogenic Salmonella enterica serovars inoculated into
peanut butter,” Institute of Food Technologists Annual Meeting, New Orleans, June 11-14, 2011.
37. Nidhi Singla, Ligia Marczak, and Mukund V. Karwe, “Value-added extruded product from pinhão
flour,” Institute of Food Technologists Annual Meeting, New Orleans, June 11-14, 2011.
38. Vidya Endraiyani, Richard D. Ludescher, and Mukund V. Karwe, “Effect of processing and storage
on total phenolics and antioxidant capacity of cocoa pulp,” Institute of Food Technologists Annual
Meeting, New Orleans, June 11-14, 2011.
39. Li Zhang and Mukund V. Karwe, “Effect of food product properties and package dimensions on
non-uniformity of microbial inactivation during high-pressure, high-temperature process,” Institute
of Food Technologists Annual Meeting, New Orleans, June 11-14, 2011.
40. Swetha Mahadevan and Mukund.V. Karwe, “Enhanced infusion under high pressure: New
Insights,” 11th International Congress on Engineering and Food, Athens, Greece, May 22-26,
2011.
41. S. Mahadevan and M.V. Karwe, “Enhanced infusion of natural antioxidants into fruits using high
hydrostatic pressure processing,” XVIIIth Congresso Brasileiro de Engenharia Química (Brazilian
Congress of Chemical Engineering) COBEQ, Foz do Iguaçu, Brazil, Sept. 18-22, 2010.
42. Nidhi Singla, Ligia Damasceno Ferreira Marczak, and Mukund V. Karwe, “Value added extruded
product from Pinhao flour,” XVIIIth Congresso Brasileiro de Engenharia Química (Brazilian
Congress of Chemical Engineering) COBEQ, Foz do Iguaçu, Brazil Sept. 18-22, 2010.
43. Gabriel K. Mootian, Mukund V. Karwe, Donald Schaffner, “The effect of high-pressure processing
on Vibrio parahaemolyticus concentration and the volume and mass of hard clams (Mercanaria
mercanaria),” Institute of Food Technologists Annual Meeting (042-27), Chicago, Illinois, July18-
21, 2010.

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44. Jose A. Maldonado, Gabriella Chiappe, Rieks Bruins, and Mukund Karwe, “Browning in army
MRE pear rations,” Institute of Food Technologists Annual Meeting (229-01), Chicago, Illinois,
July18-21, 2010.
45. Jose Maldonado, Gabriella Chiappe, Rieks Bruins, and Mukund V. Karwe, “Ascorbic acid
browning in meal ready-to-eat pear rations,” American Chemical Society National Meeting,
Washington DC, August 16, 2009.
46. G. K. Mootian, S.P. Narwankar, and M.V. Karwe, “Influence of high hydrostatic pressure on the
volume, color and texture of hard clam meat,” Institute of Food Technologists Annual Meeting,
Anaheim, California, June 6-9, 2009.
47. S. Varma, M.V. Karwe, and T.C. Lee, “Effect of high hydrostatic pressure processing on lycopene
isomers,” Institute of Food Technologists Annual Meeting, Anaheim, California, June 6-9, 2009.
48. M. Khurana and M.V. Karwe, “Effect of vessel orientation on temperature distribution in a high
hydrostatic pressure food processing vessel,” Institute of Food Technologists Annual Meeting,
Anaheim, California, June 6-9, 2009.
49. M. Khurana and M.V. Karwe, “Numerical Simulation of Thermal Transport during Combined High
Pressure High Temperature Process in a High Hydrostatic Pressure Food Processing Vessel,”
(CHEMCON 2008), Chandigarh, India, Dec. 27-30, 2008.
50. M. Khurana and M.V. Karwe, “Mathematical modeling and numerical simulation of high
hydrostatic pressure processing of foods,” 6th International Food Convention (IFCON), Mysore,
India, Dec. 15-19, 2008.
51. S. P. Narwankar, George E. Flimlin, Donald W. Schaffner, Beverly J. Tepper, & Mukund V.
Karwe, “Process Optimization for Microbial Quality and Sensory Evaluation of High Pressure
Processed Hard clams (Mercenaria mercenaria),” Food Innovation: Emerging Science
Technologies, and Applications I (FIESTA), Brisbane, Australia, Sept. 17-18, 2008.
52. M. Khurana and M.V. Karwe, “Numerical simulation of thermal transport during combined high-
pressure, high-temperature process in a high-hydrostatic pressure food processing vessel,” Institute
of Food Technologists Annual Meeting, New Orleans, Louisiana, June 28-July 2, 2008.
53. M. Khurana, K. Seetharaman, and M.V. Karwe, “Effect of plenum and nozzle design on the flow
field in a multi-jet commercial baking oven,” Institute of Food Technologists Annual Meeting, New
Orleans, Louisiana, June 28-July 2, 2008.
54. S. Narwankar, G. Flimlin, D.W. Schaffner, B.J. Tepper, and M.V. Karwe, “Process optimization for
microbial safety and sensory evaluation of high-pressure processed hard clams (Mercenaria
mercenaria),” Institute of Food Technologists Annual Meeting, New Orleans, Louisiana, June 28-
July 2, 2008.
55. S. Narwankar, G.E. Flimlin, D.W. Schaffner, B.J. Tepper, and M.V. Karwe, “Process Optimization
and Sensory Evaluation of High Pressure Processed Hard Clams (Mercenaria mercenaria),”
Nonthermal Processing Workshop of IFT and Northwest Food Processors Association, Portland,

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OR, Jan. 13-16, 2008.
56. M. Karwe and M. Khurana, “Numerical Simulation Of Temperature Distribution And Estimation
Of Transient Temperature Lag In A High Hydrostatic Pressure Food Processor,” Food and
Agricultural Products: Processing and Innovations. 3rd International Symposium of International
Commission of Agricultural Engineering (3rd CIGR), Naples, Italy, Sept. 24-26, 2007.
57. M. Khurana and M.V. Karwe, “Numerical Simulation of Temperature Distribution and Estimation
of Transient Temperature Lag in a High Hydrostatic Pressure Food Processing Vessel,” Institute of
Food Technologists Annual Meeting, Chicago, July 27-August 1, 2007. (This poster won First Prize
$ 700).
58. R. Tikekar and M.V. Karwe, “Puffing of amaranth seeds using a single screw extruder,” Institute of
Food Technologists Annual Meeting, Orlando, Florida, June 24-28, 2006.
59. R. Tikekar and M.V. Karwe, “Processing stability of squalene in amaranth and antioxidant potential
of amaranth extract,” Institute of Food Technologists Annual Meeting, Orlando, Florida, June 24-
28, 2006.
60. D. Kocer, N. Nitin, and M.V. Karwe, “Effect of energy mode sequencing during hybrid jet
impingement and microwave (JIM) baking process,” Institute of Food Technologists Annual
Meeting, Orlando, Florida, June 24-28, 2006.
61. T.C. Lee, P. Takhistov, M.V. Karwe, and S. Varma, “Effect of high hydrostatic pressure and pulse
electric field on lycopene isomerization and stability,” Institute of Food Technologists Annual
Meeting, Orlando, Florida, June 24-28, 2006.
62. R. Tikekar and M.V. Karwe “Effect of processing on stability of squalene in amaranth,” Conference
on Functional Foods and Nutraceuticals, Istanbul, Turkey, May 4, 2006. (this poster won 2nd prize
$ 400).
63. D. Kocer, N. Nitin, and M.V. Karwe, “Numerical simulation of baking in a hybrid jet impingement
and microwave oven,” Institute of Food Technologists Annual Meeting, New Orleans, Louisiana,
July 16-20, 2005.
64. D. Kocer and M.V. Karwe, “Numerical simulation of flow field and heat transfer in a multiple jet
impingement oven,” Institute of Food Technologists Annual Meeting, Las Vegas, Nevada, June
2004.
65. M.V. Karwe and N. Nitin Numerical simulation of transport phenomenon in jet impingement
baking and its impact on crust formation Institute of Food Technologists Annual Meeting, Las
Vegas, Nevada, June 2004.
66. R. P. Gadiraju, M.V. Karwe, C.-T. Ho, R. Borneo, G. Ghai “Fortification of sandwich cookies using
EPA and DHA enriched oil,” Institute of Food Technologists Annual Meeting, Las Vegas, Nevada,
June 2004.

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67. I. Sensoy, R.T. Rosen, C.-T. Ho, M.V. Karwe “Antioxidant activity of raw and processed
Buckwheat,” Institute of Food Technologists Annual Meeting, Las Vegas, Nevada, June 2004.
68. R. Borneo, M.V. Karwe, and G. Ghai, “Stability of long-chain omega-3 fatty acids in cream filled
sandwich cookies,” Institute of Food Technologists Annual Meeting, Las Vegas, Nevada, June
2004.
69. I. Sensoy, R.T. Rosen, C.T. Ho, and M.V. Karwe, “Effect of processing on buckwheat phenolics.”
1st International Congress on Functional Foods and Nutraceuticals, Antalya, Turkey April 27-29,
2004.
70. R.P. Gadiraju, G. Ghai, C. T. Ho, R. T. Rosen, M.V. Karwe, “Effect of conventional and jet-
impingement baking on retention of EPA and DHA in cookies,” Institute of Food Technologists
Annual Meeting, Chicago, Illinois, July 2003.
71. R.P. Gadiraju, N. Nitin, M.V. Karwe, “Determination of heat transfer coefficient during hot air jet
impingement of cylindrical objects,” Institute of Food Technologists Annual Meeting, Chicago,
Illinois, July 2003.
72. M.V. Karwe, K. T. Brady, R. T. Rosen, and C. T. Ho, “Changes in nutraceutical potential of quinoa
by thermal and alkaline processing,” Institute of Food Technologists Annual Meeting, Chicago,
Illinois, July 2003.
73. I. Sensoy, K. T. Brady, R. T. Rosen, and M.V. Karwe, “Effect of processing on buckwheat
nutraceuticals,” Institute of Food Technologists Annual Meeting, Chicago, Illinois, July 2003
.
74. D. Kocer, N. Nitin, and M.V. Karwe, “Measurement of surface mass transfer coefficient during hot
air jet impingement,” Institute of Food Technologists Annual Meeting, Chicago, Illinois, July 2003.
75. M.V. Karwe and N. Nitin, “Numerical and experimental investigation of flow field and surface heat
transfer coefficient for a turbulent hot air jet impinging on a cookie,” Institute of Food
Technologists Annual Meeting, Chicago, Illinois, July 2003.
76. M.V. Karwe, N. Nitin, and D. Kocer, “Flow field, heat and mass transfer in a jet impingement
ovens: Numerical and experimental studies,” Institute of Food Technologists Annual Meeting,
Anaheim, California, June 2002.
77. K. T. Brady and M. V. Karwe, “Effect of thermal processing on changes in nutraceutical potential
of quinoa,” Institute of Food Technologists Annual Meeting, Anaheim, California, June 2002.
78. M.V. Karwe, “Flow field in a twin-screw extruder: Numerical and experimental studies,” Institute
of Food Technologists Annual Meeting, Anaheim, California, June 2002.
79. H. Dogan and M.V. Karwe, "Physicochemical properties of quinoa extrudates," Institute of Food
Technologists Annual Meeting, New Orleans, July 2001.
80. C.I. Moraru, T. C. Lee, M. V. Karwe, J. L. Kokini, "Factors that control the textural stability of
extruded beef jerky analogs," Institute of Food Technologists Annual Meeting, New Orleans, July

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2001.
81. H. Dogan, Z. Nanqun, C. T. Ho, R. T. Rosen, and M. V. Karwe, " Effect of processing on
nutraceutical potential of quinoa," Institute of Food Technologists Annual Meeting, New Orleans,
July 2001.
82. L. Yerramilli and M.V. Karwe, "Determination of velocity distributions in the kneading section of a
co-rotating twin screw extruder " Institute of Food Technologists Annual Meeting, Dallas, June
2000.
83. N. Nitin and M.V. Karwe, "Measurement of heat transfer coefficient for cookie-shaped objects in a
hot air impingement oven," Institute of Food Technologists Annual Meeting, Dallas, June 2000.
84. C. I. Moraru, T.C. Lee, M.V. Karwe, and J.L. Kokini, "Plasticization of extruded carbohydrate-
protein matrices by glycerol and propylene glycol," Institute of Food Technologists Annual
Meeting, Dallas, June 2000.
85. C. I. Moraru, T.C. Lee, M.V. Karwe, and J.L. Kokini, "Influence of extrusion conditions on the
texture of meat analogs," Institute of Food Technologists Annual Meeting, Dallas, June 2000.
86. N. Nitin and M.V. Karwe, "Effect of spacing and cookie diameter on heat transfer coefficient in a
hot air impingement oven," Institute of Food Technologists Annual Meeting, Dallas, June 2000.
87. N. Nitin and M. V. Karwe, “Heat transfer coefficient for cookie shaped objects in a hot air jet
impingement oven,” Proceedings of the Conference on Food Engineering (CoFE), organized by the
American Institute of Chemical Engineers, Dallas, November 2-5, 1999.
88. S. Bakalis and M. V. Karwe, “Experimentally measured velocity distributions in the nip region of a
co-rotating twin-screw extruder,” Proceedings of the Conference on Food Engineering (CoFE),
organized by the American Institute of Chemical Engineers, Dallas, November 2-5, 1999.
89. M. V. Karwe, “Effect of extrusion processing on extrudate structure and functionality,” Proceedings
of the Conference on Food Engineering (CoFE), organized by the American Institute of Chemical
Engineers, Dallas, November 2-5, 1999.
90. F. Mu, M.V. Karwe and H. Daun, "Thermal process evaluation of reduced fat ground beef and
vegetable protein patties," Eastern Food Science Conference, Hershey, Pennsylvania, October 11,
1999.
91. L. Yerramilli and M.V. Karwe, "Velocity distributions in the kneading blocks of a co-rotating, self-
wiping, twin-screw extruder," Eastern Food Science Conference, Hershey, Pennsylvania, October
11, 1999.
92. N. Nitin and M.V. Karwe, "Heat transfer coefficient for cookie shaped objects in a hot air jet
impingement oven," Eastern Food Science Conference, Hershey, Pennsylvania, October 11, 1999.
93. I. Sengupta and M.V. Karwe, "Flow distribution in annular multi-hole dies used in food extrusion,"

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Institute of Food Technologists Annual Meeting, Chicago, July 1999. (this presentation won 3 rd
prize).
94. S. Bakalis and M.V. Karwe, "Effect of material behavior and screw pitch on mixing in a twin-screw
extruder," Institute of Food Technologists Annual Meeting, Chicago, July 1999.
95. J.G. Baaklini, R.D. Ludescher and M.V. Karwe, "Use of fluorescence to measure residence time
distribution and mixing in a twin-screw extruder," Institute of Food Technologists Annual Meeting,
Chicago, July 1999.
96. S. Bakalis and M.V. Karwe, “Experimentally measured velocity distribution in the nip region of a
co-rotating twin-screw extruder,” Society of Plastic Engineers, Annual Technical Conference, New
York, May 1999.
97. I. Sengupta and M.V. Karwe, “Effect of dimensions and thermal properties of heat flux gage on
local heat flux,” International Mechanical Engineering Congress and Exhibition, Los Angeles,
November 1998.
98. S. Bakalis and M.V. Karwe, “Measurement of flow field in the translational region of a twin-screw
extruder: effect of material behavior,” International Mechanical Engineering Congress and
Exhibition, Los Angeles, November 1998.
99. S. Bakalis and M.V. Karwe, “Flow field in the nip region of a twin-screw extruder,” Institute of
Food Technologists Annual Meeting, Atlanta, Georgia, June 1998.
100. I. Sengupta and M.V. Karwe, “Experimental investigation of flow in an annular multi-hole die,”
Institute of Food Technologists Annual Meeting, Atlanta, Georgia, June 1998.
101. Kiani, S. Bakalis, and M.V. Karwe, “LDA measurements and comparison with numerical
modeling of twin-screw extruders,” Society of Plastic Engineers, Annual Technical Conference,
Atlanta, Georgia, April 1998.
102. H. Marcroft, M. Chandrasekaran, and M.V. Karwe, “Temperature and velocity fields in a hot air
jet impingement oven,” Institute of Food Technologists Annual Meeting, Orlando, Florida, June
1997.
103. Mukund V. Karwe and Murali Chandrasekaran, “Flow field in kneading elements of a co-rotating,
twin-screw extruder,” American Institute of Chemical Engineers, Annual Meeting, Los Angeles,
November 16-20, 1997.
104. C.-T. Ho, W.E. Riha III, and M.V. Karwe, “Formation of Maillard aromas during extrusion
cooking,” 6th International Symposium on the Maillard Reaction, London U.K., July 27-30, 1997.
105. S. Bakalis and M.V. Karwe, “Effect of three-dimensional flow in the screw-channels of a co-
rotating twin-screw extruder,” Institute of Food Technologists Annual Meeting, Orlando, Florida,
June 1997.
106. M. Chandrasekaran and M.V. Karwe, “Comparison of shear distributions between reverse and

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forward conveying elements of a twin-screw extruder,” Institute of Food Technologists Annual
Meeting, Orlando, Florida, June 1997.
107. I. Sengupta and M.V. Karwe, “Numerical simulation of conjugate transport in an angular diverging
die for food dough,” Institute of Food Technologists Annual Meeting, Orlando, Florida, June 1997.
108. H. Marcroft, M. Chandrasekaran, and M.V. Karwe, “Temperature and velocity fields in a hot air jet
impingement oven,” Institute of Food Technologists Annual Meeting, Orlando, Florida, June 1997.
109. M. V. Karwe and M. Chandrasekaran, “Velocity profiles in the nip region of a co-rotating twin-
screw extruder: transitions between forward and reverse elements,” Society of Plastic Engineers,
Annual Technical Conference, Toronto, Canada, April 1997.
110. S. Bakalis, M. Chandrasekaran, and M.V. Karwe, “Measurement of velocity profiles in the screw
channels of a co-rotating twin screw extruder,” Seventh International Conference on Engineering
and Food (ICEF6), Brighton, UK, April 1997.
111. S. Bakalis, M. Chandrasekaran, and M.V. Karwe, “Effect of screw pitch on the flow field in the
screw channels of a co-rotating, twin-screw extruder,” COMPOUNDING’96 Conference,
Philadelphia, August 1996.
112. S. Bakalis, and M.V. Karwe, “Effect of screw pitch on the flow field in the screw channels of a co-
rotating, twin-screw extruder,” Institute of Food Technologists Annual Meeting, New Orleans,
Louisiana, June 1996.
113. S. Godavarti and M.V. Karwe, “Energy balance and convective heat transfer coefficient in a twin-
screw extruder for food materials,” 2nd Indian Society of Heat and Mass Transfer-American Society
of Mechanical Engineers Heat and Mass Transfer Conference, Surathkal, India, December 28-30,
1995.
114. M. V. Karwe and S. Godavarti, “Heat transfer correlation for scale-up of corotating twin-screw
extruders,” Conference on Food Engineering (CoFE), organized by the American Institute of
Chemical Engineers, Chicago, November 2-3, 1995.
115. Godavarti, S. and M.V. Karwe, “Measurement of SME distribution and barrel-to-product heat
transfer coefficient in a twin-screw extruder,” Institute of Food Technologists Annual Meeting,
Anaheim, California, June 1995.
116. S. Prakash, M.V. Karwe, and J.L. Kokini, “Predicting shear rate distribution in the Brabender
Farinograph”, Institute of Food Technologists Annual Meeting, Anaheim, California, June 1995.
117. M.V. Karwe and V. Sernas, “Velocity measurements in the nip region of a co-rotating, twin-screw
extruder using laser Doppler anemometry,” Society of Plastic Engineers, Annual Technical
Conference, Boston, May 1995.
118. S. Prakash, M.V. Karwe, and J.L. Kokini, “Determination of shear rate distribution in the Brabender
Farinograph,” Institute of Food Technologists Annual Meeting, Atlanta, Georgia, July 1994.

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119. M.V. Karwe, R.V. Chiruvella, and Y. Jaluria, “Micro-computer based software for simulation of
transport processes in a single-screw extruder for food materials,” Institute of Food Technologists
Annual Meeting, Atlanta, Georgia, July 1994.
120. C.H. Tong and M.V. Karwe, “Effect of melting on measurement of thermal conductivity using a
line probe,” Institute of Food Technologists Annual Meeting, Atlanta, Georgia, July 1994.
121. M.V. Karwe and C.H. Tong, “Post-extrusion extrudate temperature measurement,” Institute of Food
Technologists Annual Meeting, Chicago, July 1993.
122. M.V. Karwe and V. Sernas, “Measurement of velocity distribution inside the screw channels of a
twin-screw extruder,” Institute of Food Technologists Annual Meeting, Chicago, July 1993.
123. S. Prakash, M.V. Karwe, and J.L. Kokini, “Determination of shear rates in mixing using Laser
Doppler Anemometry,” Institute of Food Technologists Annual Meeting, Chicago, July 1993.
124. M.V. Karwe, R.V. Chiruvella, A.H. Abib, and Y. Jaluria “Simulation of single screw extrusion of
starch based food materials: a parametric study,” Institute of Food Technologists Annual Meeting,
Chicago, July 1993.
125. B.K. Gogoi, X.F. Wu, K.L. Yam, and M.V. Karwe, “Reaction time estimation in a self-wiping
twin-screw extruder using residence time measurements in different barrel sections,” Institute of
Food Technologists Annual Meeting, Chicago, July 1993.
126. C.A. Rebello, M.V. Karwe, and K.M. Schaich, “Effect of extrusion process variables on the
sulfhydryl and disulfide content of wheat and its correlation with quality characteristics,” Institute
of Food Technologists Annual Meeting, Chicago, July 1993.
127. K.L. Yam, X.F. Wu, M.V. Karwe, and B.K. Gogoi, “Effect of reverse screws on residence time,
specific mechanical energy and starch conversion during twin-screw extrusion,” Institute of Food
Technologists Annual Meeting, Chicago, July 1993.
128. M. Nair, M. Karwe, T.G. Hartman, Ho., C.-T., and Daun. H., “Characteristics of corn flour
extrudates with different amylose/amylopectin ratios,” Institute of Food Technologists Annual
Meeting, Chicago, July 1993.
129. M.V. Karwe and V. Sernas, “Measurement of velocity distribution inside the screw channels of a
twin-screw extruder using Laser Doppler Anemometer,” AIChE Conference on Food Engineering,
Chicago, Feb. 21-23, 1993.
130. J.L. Kokini, M.V. Karwe, Y. Jaluria, and S. Wang “Fundamentals of single- and twin-screw food
extrusion,” Symposium on Microwave, Extruded and Maillard Generation of Aromas, American
Chemical Society, Washington, DC, August 23-28, 1992.
131. S. Tanaka, C.-T. Ho, and M.V. Karwe, “Glycoside as a flavor precursor during extrusion cooking,”
Symposium on Microwave, Extruded and Maillard Generation of Aromas, American Chemical

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Society, Washington, DC, August 23-28, 1992.
132. H. Daun, Z. Shi, M. Nair, M.V. Karwe, and C.-T. Ho, “Collection and characterization of volatile
compounds released at the die during twin-screw extrusion of corn meal,” Symposium on
Microwave, Extruded and Maillard Generation of Aromas, American Chemical Society,
Washington, DC, August 23-28, 1992.
133. M. Nair, Z. Shi, M. Karwe, and H. Daun, “Effect of varying amylose/amylopectin ratio on volatiles
and sensory properties of corn flour extrudates,” Institute of Food Technologists Annual Meeting,
New Orleans, Louisiana, June 20-24, 1992.
134. T. Sastrohartono, Y. Jaluria, and M.V. Karwe, “Numerical coupling of multiple region simulations
to study transport in a twin-screw extruder,” ASME Winter Annual Meeting, AD-23, HTD-Vol. 185,
Computational Techniques and Numerical Heat Transfer on PCs and Workstations, Atlanta,
Georgia, December 1991.
135. M.V. Karwe, “Measurement of extrudate temperature and heat transfer in food extrusion,” Eastern
Food Science Conference VII, Hunt Valley, Maryland, October 20-23, 1991.
136. S. Tanaka, C.-T. Ho, and M.V. Karwe, “Formation of free Phenolic compounds in corn meal during
extrusion cooking,” Eastern Food Science Conference VII, Hunt Valley, Maryland, October 20-23,
1991.
137. C.H. Tong, M. Karwe, and D.B. Lund, “Modeling temperature distributions in a thermal
conductivity probe with different filling materials,” Institute of Food Technologists Annual
Meeting, Dallas, Texas, June 2-5, 1991.
138. D. Georgiadis, D. Buris, J. Chen, M. Karwe, and H. Daun, “Influence of Gluten on Limonene,
Carvone and Carveol during extrusion cooking with starch,” Institute of Food Technologists Annual
Meeting, Dallas, Texas, June 2-5, 1991.
139. M.V. Karwe, S. Gopalakrishna, and Y. Jaluria, “Numerical simulation of transport phenomena in a
single-screw extruder for food materials,” AIChE Summer National Meeting, Philadelphia, August
20-23, 1989.
140. M. Esseghir, M. Karwe, and V. Sernas, “Flow visualization in a co-rotating self-wiping twin-screw
extruder,” Conference on Flow Visualization at Prague, Czechoslovakia, August 1989.
141. J.L. Kokini, C.L. Chang, Y. Jaluria, M. Karwe, T.H. Kwon, L.S. Lai, and V. Sernas, “Simulation of
transport phenomena in co-rotating twin-screw extruders for starch systems,” Second International
Symposium on Twin Screw Extruder for Food Industry, Tokyo, Japan, November 8-9 1988.
142. M.V. Karwe, Y. Jaluria, and T.H. Kwon, “Numerical simulation of fluid flow and heat transfer in a
single-screw extruder for non-Newtonian fluids,” Proceedings of the First International Conference
on Computational Methods in Flow Analysis, Okayama, Japan, September 5-8, 1988.
143. M.V. Karwe and Y. Jaluria, “Numerical simulation of the conjugate heat transfer process from a

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heated moving plate,” Proceedings of the International Conference on Computational Mechanics,
Tokyo, Springer-Verlag, Berlin, 1986.
RESEARCH SUPERVISON AND TEACHING
Visiting Faculty & Scientists hosted

(1) Professor Bimlesh Mann, National Dairy Research Institute, Karnal, India (Spring 2019)
(2) Professor Kuan Cheng, National Taiwan University, Taipei, Taiwan (Summer 2016)
(3) Professor Gulcin Sagdicoglu Celep, Gazi University, Turkey (Fall 2015)
(4) Dr. Klara Gul, Akhmet Yassawi University, Kazakhstan (2015-16)
(5) Dr. Mira Jun, Visiting Scientist, S. Korea (2013-15)
(6) Professor Rafael Borneo, University of Cordoba, Argentina (2013, 2016)
(7) Professor Souleman Coulibaly, Fulbright Fellow from Ivory Coast (2012-13)
(8) Professor Ligia Merczak, Federal University of Rio Grande do Sul, Brazil (2009-10)
(9) Professor Francesco Donsi, University of Salerno, Italy (2008)
(10) Professor Uday Annapure, ICT, Mumbai, India (2007)
(11) Professor Shashank Mhaske, ICT, Mumbai, India (2007)
Post-doctoral Fellows & Research Associates:

(1) Dr. Juzhong Tan (2018-)
(2) Dr. Deepti Salvi (2013-18) Professor at North Carolina State University
(3) Dr. Kiran Desai (2011-12) Working in Food Industry
(4) Dr. Rafael Borneo (2003-04) Professor Cordoba, Argentina
(5) Dr. Ílkay Sensoy (2002-04) Professor at METU, Turkey
(6) Dr. Hülya Doğan (2000) Professor at Kansas State University
(7) Dr. Murali Chandrasekaran (1995-97) Working in Information Technology
Doctoral (Ph.D.) students, past and current:

1. Noopur Gosavi (2019, expected)
2. Ender Arserim (2019, expected)
3. Karthikeyan Jagadeesan Sankaran (2019) Working in Food Industry
4. Jose Antonio Maldonado, Food Science (2015) Working in Food Industry
5. Swetha Mahadevan, Food Science (2014) Working in Food Industry
6. Meenakshi Khurana, Food Science (2012) Working in Food Industry
7. Nitin Nitin, Food Science (2009) Professor at UC Davis
8. Dilek Koçer, Food Science (2005) Working in Food Industry
9. Indrani Deo, Mechanical Engineering (2001) Working in Food Industry
10. Serafim Bakalis, Food Science (1999) Professor at Univ. of Nottingham, UK.
Masters (Plan A, Research) students, past and current:

1. Hyosik Lee, Food Science (2020, expected)
2. Manasi Date, Food Science (2020, expected)
3. Sawali Navare, Food Science (2019)
4. Yueming Pang, Food Science (2019)
5. Shruthi Laxmi Narasimhan, Food Science (2018)
6. Yuyang (Tina) Tian, Food Science (2018)
7. Isha Joshi, Food Science (2017)
8. Vahini Manivannan, Food Science (2016)
9. Noopur Gosavi, Food Science (2016)

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10. Lin Ji, Food Science (2016)
11. Siddharth Bhide, Food Science (2015)
12. Soundharya Chandran, Food Science (2014)
13. Neha Bhide, Food Science (2014)
14. Karthikeyan Jagadeesan Sankaran, Food Science (2013)
15. Yijing Zhou, Food Science (2013)
16. Siddhi Thakkar, Food Science (2012)
17. Tanya D’Souza, Food Science (2012)
18. Rajay Teraiya, Food Science (2012)
19. Li Zhang, Food Science (2011)
20. Nidhi Singla, Food Science (2011)
21. Anand Atre, Food Science (2011)
22. Vidya Endraiyani, Food Science (2011)
23. Gabriel Mootian, Food Science (2010)
24. Jose Antonio Maldonado, Food Science (2010)
25. Gabriella Chiappe, Food Science (2008)
26. Meenakshi Khurana, Food Science (2008)
27. Shalaka Narwankar (2008)
28. Rohan Tikekar, Food Science (2006) now Professor at University of Maryland
29. Kevin Brady, Food Science (2004)
30. Rama Padmini Gadiraju, Food Science (2003)
31. Nitin Nitin, Food Science (2001)
32. Lalithya Yerramilli, Food Science (2001)
33. Heather E. Marcroft, Food Science (1998)
34. Serafim Bakalis, Food Science (1996)
35. Shankar Godavarti, Food Science (1996)
M.S. (Plan B, Paper) students, past and current:

1. Thomas Kiessling, Food Science (1998)
Foreign Student Interns Hosted and Supervised:

1. Krithi Vaidyanathan Rajan, undergraduate student from SASTRA University, Thanjavur,
Tamilnadu, India (2019)
2. Zhengyu He, a graduate student from China Agricultural University (2018-19)
3. R. Sai Kaushik Shankar, undergraduate student from SASTRA University, Thanjavur,
Tamilnadu, India (2018)
4. Gao Ge, a doctoral graduate student from China Agricultural University (2017).
5. Shardul Dabir, undergraduate student from National Institute of Food Technology,
Entrepreneurship and Management (NIFTEM), India (2016)
6. Dayane Soares, via Institute of International Education, Brazil Scientific Mobility Program in
Academic Training (2015), undergraduate student from Aracaju, Brazil.
7. Cibele Freitas De Oliviera, graduate student from Federal University of Rio Grande do Sul,
Brazil (2014)
8. Anne-Lyse Laope, undergraduate student from Reunion Island, France (2014)
9. Cedric Nicole, undergraduate student from Reunion Island, France (2014)
10. Andrea De Stefano, graduate student from University of Bologna, Italy (2006)
Thesis/Dissertation Committee Member for

25+ M.S. Thesis (2 in Mechanical Engineering)
20+ Ph.D. Dissertations (4 in Mechanical Engineering)

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External examiner of Ph.D. dissertations for
1. University of New South Wales, Australia
2. University of Saskatchewan, Canada
3. McGill University, Canada
4. Jadavpur University, Kolkata, India
5. Indian Institute of Technology, Kharagpur, India
6. Anna University, Chennai, India
External examiner for

The University of West Indies, St. Augustine, Trinidad and Tobago.
Supervised following students from Douglass Project for Rutgers Women in Math, Science and
Engineering:
Project SUPER (Stepping Up in the Physical Sciences, Engineering, and Research)
(1) Kosomalasmy Tea (2001)
(2) Aalia Chaudhry (1997)
(3) Eun Hae Engebretsen (1996)
(4) Chiniqua Gallop (1995)
Supervised the research of the following undergraduate students, School of Environmental and
Biological Sciences (SEBS), Rutgers University:
(1) Megan Yuen (2018-19), G.H. Cook Scholar
(2) Ziva Rimmon (2018)
(3) Ziu Wing Michelle Lo (2017)
(4) Nicholas Jose (2016)
(5) Jay Sanghani (2015)
(6) Jessica Louie (2012)
(5) Harsh Chandarana (2011, 2012, 2013)
(6) Jason Wu (2001)
Supervised following summer interns who worked in my laboratory:

(1) Sughra Naqvi, Cornell University (2002, 2005)
Undergraduate students supervised under Cook College Cooperative Education Program:

1. Richard Mamaril, worked in Firmenich, NJ (2000)
2. Art Pierkowski, B T & C Research and Consulting, NJ (2000)
3. David Warmington, Firmenich (2000)
4. Karen Shieh, International Flavors and Fragrances (2000)
5. Varsha Savalia, Bioresource Engineering, McNeil Specialty Products (1999)
6. Joyce Vacca, Food Science (1999)
7. Michael Russo, Food Science, McNeil Specialty Products (1999, 2000)
8. Matthew Zawoysky, Food Science, General Spice, Inc. (1999)
9. Joseph Baaklini, Food Science (1998)
10. Jennifer Matthews, Food Science, Flavor International (1997, 1998)
11. Lauren Rush, Food Science, M & M Mars (1996)
12. Irene Robles, Bioresource Engineering (1995)
13. Shizuko Itsukaichi, Food Science, FMC (1993)

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High school student summer interns in my laboratory:
1. Alekhya Madiraju (2017, South Brunswick, NJ)
2. Shivang Pant (2017, West Windsor, NJ)
3. Siddharth Godavarti (2016, Minneapolis, MN)
4. Atharva Padhye (2016, North Brunswick, NJ)
5. Maanya Sharma (2016, North Brunswick, NJ)
6. Harish Appiakannan (2015, South Brunswick, NJ)
7. Anjali Patel (2015, Watchung, NJ)
8. Sonia Amarnani (2015, North Brunswick, NJ)
9. Priya Dhond (2014, West Windsor, NJ)
10. Eshani Goradia (2014, South Brunswick, NJ)
11. Stuti Tandon (2014, North Brunswick, NJ)
12. Isha Choudhary (2014, Manalapan, NJ)
13. Nisha Sanghani (2013, South Brunswick, NJ)
14. Sanjana Apte (2011, Bridgewater, NJ)
15. Yuvraj Singh (2011, Wilton, CT)
16. Nikkia Scott (2005, New Brunswick) Project SEED
17. Michelle Chelnik (2002 and 2003, Woodbridge High School, NJ)
18. Lydia Horvath (2002 and 2003, Woodbridge High School, NJ)
19. Colena Samuels, Plainfield High School (2000 and 2001), Project SEED
TEACHING
At Rutgers University and elsewhere
Full Semester Courses
1. Instructor and Co-coordinator, “Food Engineering Fundamentals,” (16:400:507, 4 credits), a

core course in the graduate curriculum of the Department of Food Science, Rutgers University:
Fall 1991(2/5), Spring 1993 (2/5), Spring 1995(1/2), Spring 1996(1/2), Spring 1997(3/5), Spring
1998(3/4), Spring 1999 (3/4), Spring 2000(3/4), Spring 2001(3/4), Spring 2002(3/4), Spring
2003 (3/4), Spring 2005* (full), Spring 2006 (full), Spring 2007 (full), Spring 2008 (full), Spring
2009* (full), Spring 2010 (full), Spring 2011* (full), Spring 2012 (full), Spring 2013* (full),
Spring 2014* (full), Spring 2015* (full), Spring 2016 (full), Spring 2017* (full), Spring 2018
(full), Spring 2019 (full). Average enrollment: 25
*simultaneously taught via live video conferencing to students at PepsiCo (Valhalla and Plano),
Quaker Oats (IL), MasterFoods USA (NJ), and USFDA.
2. Instructor, “Thermal and Non-thermal Processing of Foods,” (16:400:609, 3 credits), an advanced

graduate course in the Department of Food Science, Rutgers University. Developed this new
course and taught for the first time in Fall 2002, 2004, 2006, 2008, 2009, 2011, 2012, 2013, 2014,
2015, 2017. Average enrollment: 5
3. Instructor, “Processed Foods: Good and Bad,” Byrne Seminar for First Year Students only. Fall 2014.
Spring 2016. Enrollment: 20
5. Instructor, “Thermal and Non-thermal Food Processing,” a graduate/undergraduate course in the

Department of Chemical Engineering, Indian Institute of Technology, Bombay, Mumbai, India.
Spring 2004. I was on sabbatical leave there. Enrollment: 30

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6. Instructor, “Food Process Engineering,” (11:400:302, 4 credits), a required undergraduate course in
the Department of Food Science, Rutgers University: Spring 2008 (1/3). Fully responsible for
lectures, examinations, homework, laboratory experiments and grading. Supervised one teaching
assistant.
7. Instructor, “Introduction to Food Engineering Fundamentals,” (11:400:401, 4 credits), a required

undergraduate course (4 credits) in the Department of Food Science, Rutgers University: Fall
1988(full), Fall 1991(1/2), Fall 1992(1/2), Fall 1993(1/2), Fall 1994(1/2), Fall 1995(1/2), Fall
1996(1/2), Fall 1997(1/2), Fall 1998(1/2), Fall 1999(1/2), Fall 2000(1/2), Fall 2001(1/2), and Fall
2003(1/4). Fully responsible for lectures, examinations, homework, laboratory experiments and
grading. Supervised one teaching assistant. Average enrollment: 20
8. Instructor and Co-coordinator, "Food Science Forum," a 1credit course for seniors in food science.
In this course, we discuss current issues related to food science. It is a highly interactive
course. Spring 2000 and Spring 2001.
9. Coordinator, “Seminar in Food Science,” (16:400: 602, 1 credit), a graduate course in the
Department of Food Science, Rutgers University, Fall 1995 and Spring 2018. This course is a
requirement for every graduate student in the Department of Food Science. I was responsible for
organizing student seminars related to their research (M.S. and Ph.D.), guiding students on how to
prepare and give technical presentations, evaluating their presentations and assigning final grades.
10. Co-Coordinator, “Seminar in Food Science,” a required graduate course (1 credit) in the Department
of Food Science, Spring 1995. Assisted the course coordinator Karen Schaich in the evaluation of
student seminar presentations.
Short Courses
1. Instructor, “Food Processing & Engineering,” in Introduction to Food Science short course
offered for industrial participants, SEBS Office of Continuing Professional Education 2011,
2012, 2013, 2014, 2018. Average number of course attendees: 45
2. Instructor, “Dehydration,” and “New Food Processing Technologies,” in Culinology® for

Chefs course, January 2006, August 2007, and October 2008.
3. Instructor, “Baked Snack Foods,” Reading Bakery Systems, Reading, Pennsylvania, August
2007 and August 2008.
4. Coordinator and Instructor, Gloucester Summer Institute in Food Science for Middle- and
High- School Teachers. Workshop title: “The Science of Food: A Bridge Connecting
Secondary, Postsecondary, and Higher Education,” July 24-26, 2007.
5. Coordinator and Instructor, “Food Engineering for Non-Engineers,” at the Cook College Office
of Continuing Professional Education, Rutgers University, offered mainly for industrial
participants. Summers of 1998, 1999, 2000, 2001 and 2002 (with Leon Levine).
6. Instructor, “Rutgers Summer Institute in Food Science for High School Science Teachers,” July
1998, and July 1999.

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7. Instructor, “Extrusion Technology,” offered by the Center for Advanced Food Technology and the
Cook College Office of Continuing Professional Education at Rutgers University. March 1991.
8. Coordinator and Instructor, “Food Engineering Principles, Practice and Problem Solving,” at
the Cook College Office of Continuing Professional Education, Rutgers University, offered
mainly for industrial participants with engineering background. June 2-4, 1997 (with Leon
Levine).
9. Coordinator and Local Host, “Particle Image Velocimetry,” offered by Dantec Measurement
Technology, Mahwah, NJ. January 31, 1996 and June 29-30, 1998.
SERVICE
SESSIONS CHAIRED AT PROFESSIONAL MEETINGS
Workshop Chair: Designed and conducted a one-day workshop for Food Science academicians from
various universities in Indonesia on “Future of Food Engineering” and “IFT Approval Process,” at the
Institute of Technology, Bandung, Indonesia, October 23, 2017.
Session Chairman: Chaired a session on Forced Convection Heat Transfer during Computational Heat
Transfer -15 conference organized by the International Society for Heat and Mass Transfer, New
Brunswick, New Jersey, May 26-29, 2015.
Session Co-Chairman: organized and chaired a session on Processing Uniformity during High Pressure
Processing, Institute of Food Technologists Annual Meeting, New Orleans, June 10-14, 2011.
Session Co-Chairman: organized and chaired a session on During High Pressure Processing,
International Congress on Food Engineering, Athens, Greece, May 23, 2011.
Session Chairman: organized and chaired a session on Advances in Transport Phenomena for the
Topical Conference on Food Engineering (CoFE) during the AIChE Annual Meeting, San
Francisco, November 16-21, 2003.
Session Co-Chairman: organized and co-chaired a session on Food Processing with Air Impingement
Systems: Innovations and Opportunities at Institute of Food Technologists Annual Meeting, Anaheim,
California, June 2002.
Chair, Ad-hoc Committee on Calibration Fluids, NC-136 Project on “Improvement of Thermal and
Alternative Processes for Foods,” of the USDA, 2000-2003.
Session Chairman: organized and chaired a session on Physical Properties of Foods for the
AIChE Conference on Food Engineering (CoFE), Reno, November 4-9, 2001.
Session Chairman: organized and chaired Extrusion session at Institute of Food Technologists Annual
Meeting, New Orleans, June 1996.
Session Chairman: organized and chaired a session on Extrusion for the AIChE Conference on Food
Engineering (CoFE), Chicago, November 2-3, 1995.

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Session Co-Chairman: organized and co-chaired a session on Transport Phenomena in Manufacturing
and Materials Processing, for the ASME/AIChE National Heat Transfer Conference, Portland, Oregon,
August 5-8, 1995.
Session Co-Chairman: organized and co-chaired a session on Heat Transfer in Manufacturing and
Materials Processing, during AIAA/ASME Thermophysics and Heat Transfer Conference,
Colorado Springs, Colorado, June 1994.
Session Co-Chairman: organized and co-chaired a technical session on Heat Transfer in Food
Processing, ASME/AIChE National Heat Transfer Conference, Atlanta, Georgia, August 1993.
Session Chairman: organized and chaired a Panel Discussion session on Current Issues in Heat
Transfer in Food Processing, ASME/AIChE National Heat Transfer Conference, Atlanta, Georgia,
August, 1993.
Session Co-Chairman: organized and co-chaired Extrusion sessions at Institute of Food Technologists
Annual Meeting, Chicago, July 1993.
Session Co-Chairman: organized and co-chaired a session on Engineering and Mathematical Modeling
session at Institute of Food Technologists Annual Meeting, Chicago, July 1993.
Session Chairman: organized and co-chaired a session on Heat Transfer in Food and Polymers, Winter
Annual Meeting of the American Society of Mechanical Engineers, Dallas, Texas, Dec. 1990.
Session Co-Chairman: organized and co-chaired a session on Chemical Reactions and Transport
Phenomena in Food Processing, Summer National Meeting of the American Society of Chemical
Engineers, San Diego, California, August, 1990.
Session Chairman: organized and chaired a session on Control and Scale-up of Extruders, 2nd
International Symposium on Extrusion and Rheology of Foods, East Brunswick, New Jersey,
August 1990.
SCHOOL (SEBS), DEPARTMENT, and RUTGERS UNIVERSITY ACTIVITIES
Serving as the Dean of International Programs of SEBS, since January 1, 2015

I supervise an Assistant Dean and a Program Coordinator in the Office of International Programs of
SEBS. Our vision is to provide international education and research collaboration opportunities, both at
home and abroad, for the community at the Rutgers School of Environmental and Biological Sciences
(SEBS) to expand their horizons with global relevance and far-reaching impact. Our mission is to
encourage and promote all SEBS students, faculty, and visitors to incorporate internationalization in their
academic pursuits in order to foster global perspectives that address modern scientific challenges on local
and global scales. We support study abroad in the sciences, faculty research, and exchange
collaborations, and we welcome incoming international students with specialized program enrichment.
Since 2015, we have expanded opportunities for our students to study abroad, developed programs
for enhancing academic as well as cultural experiences of international students at SEBS. We have
conducted workshops for SEBS faculty members for international programming. We visited and hosted
several potential partners from foreign universities.

June 1, 2019
I also
• Serve as Executive Dean’s Leadership Team (ELT) member; review tenure & promotion
packages for SEBS
• Served on Dean’s Team for preparation of SEBS for external (CAPR) review (2017)
• Served as a judge on New Jersey Youth Institute for the World Food Prize (2016)
• Served on the Search committee for the Director of the New Jersey Institute of Food, Nutrition,
and Health (2008)
• Served as Chair, Executive Dean’s Ad Hoc Advisory Committee on Instructional Computing
(2006)
• Served on School of Environmental and Biological Sciences Budget Committee (2006)
• Served on Scholarship Committee (2005-07)
• Served on Judicial Panel (2002-03)
• Served on Cook College’s College-wide Curriculum Review Committee (2002)
• Served as a Member of the NJAES Mission and Program for the Strategic Planning Phase of the
Visioning and Planning Effort (2000)
Since Fall 2018, I have been supervising two staff members (director of operations and program
coordinator) of New Agriculture for a New Generation, a large ($26 M) project in Greece, funded by the
Stavros Niarchos Foundation. With Rutgers University as the lead, this project has two universities from
Greece as partners. The overall project leader/director is Dr. Robert M. Goodman.
Served as the Chair of the Department of Food Science from October 1, 2007 to December 31,
2014.
Duties included but not limited to: Developing and implementation of strategic plan coherent with
the mission of the Department and School; Annual budget planning and funds disbursement; working
with Food Science External Advisory Council; fostering alumni relations; fund-raising for Department;
supervising staff (8); conducting monthly faculty meetings; assigning courses to faculty members;
hiring part time lecturers annually; preparing faculty promotion packages at all levels; conducting post-
tenure reviews for all tenured faculty; overall supervision of undergraduate and graduate academic
programs; interacting with graduate and undergraduate food science club leaders; developing special
initiatives; representing and promoting Rutgers Food Science Department at national and international
levels.
Key Accomplishments as the Chair of Department of Food Science, Rutgers University
• Initiated fund-raising program for the Department. Raised ~$ 400,000 including ~$ 150,000 in-cash
and remaining in-kind.
• Successfully managed tenure and promotion process for four faculty members
(1 assistant professor, 2 associate professors, and 1 full professor).
• Hired a new faculty member in Functional Food Engineering and four staff members.
• Conducted a faculty retreat for strategic planning.
• Established and articulated 2+2 program in Food Science with South China University of
Technology for transfer students.
• Planned, organized, and conducted three “ReConnect with Rutgers Food Science” events. Funds
for this event were raised from sponsorship from food industry and friends of the Department.
Received Rutgers University’s McMahon award for creative programming excellence.
• Reinvigorated faculty-UG students-Graduate students-Alumni relations.
• Worked with UG program coordinator to increase UG enrollment in Food Science major beyond

June 1, 2019
120 students (~3-fold increase in six years).
• Developed newly designed UG Food Chemistry and Food Analysis laboratory (secured $250 K
support from the Dean’s office).
• Raised funds from industry to support Food Science Department external speaker seminars.
Undergraduate Program Director from July 1, 1999 to December 31, 2007.

Duties included curriculum review and modifications, advising undergraduate student, reviewing
senior transcripts before graduation, representing department at the college level, participating in
freshman and transfer student orientations, arranging tours for parents, high school students and
youngsters.
• Helped develop Associate Degree in Food Science curriculum at Gloucester County College.
Worked on developing the articulation agreement.
• Led the development of new options in Food Science including Food Science Research
and Culinology®. Coordinated with my counterpart at the Mercer County Community
College to develop the articulation agreement between MCCC and Rutgers University.
• Facilitated the development of Culinology® curriculum at Bergen Technical High School in
Teterboro, New Jersey.
• Held several (5) workshops on Careers in Food Science, for High School Science Teachers and
Guidance Counselors.
• Helped the Chair of the Department to prepare the document for the External Review (2004).
• Led the preparation of the document for IFT’s review of Rutgers undergraduate Food
Science program (2005). The program was approved for 5 years.
• Visited several high schools and middle schools to talk about Food Science program at Rutgers.
Also, hosted several visits by high school students, teachers, and parents to Food
Science Department.
Committees and Boards

• Served as a jury on Rutgers University-wide Teaching Excellence (Warren I. Susman) and
Teacher- Scholar award committee (2009, 2010).
• Served on the External Advisory Board of the Department of Mechanical Engineering, Rutgers
University (2009-12).
• Served on Organization Committee of 2016 Conference of the International Association for
College Admissions Counseling held at Rutgers University
• Serving on the International Advisory Committee of Rutgers Centers for Global Advancement
and International Affairs (2015-current)
Department of Food Science

• Capital campaign committee (2005-06)
• Computing infrastructure committee (1993-06)
• Chair, recruitment and scholarship committee (2000-06)
• Strategic issues advisory committee (2005-06)
• Chair’s undergraduate program advisory committee (2005-06)
• Pilot Plant committee (1993-present)
• Search committee chair for Assistant Research Professor Faculty Position (2004)
• Faculty mentoring committee for assistant professors in food engineering
• Search committee co-chair for Non-thermal Food Processing Faculty Position (2002)

June 1, 2019
• Member of search committee for Food Nanotechnology Faculty Position (2002)
• Strategic planning committee (2000-02)
• Faculty Advisory Council of CAFT (2000-01)
• Teaching committee, (2001-03)
• Vision committee (2001-02)
• Member of search committee for Food Biology Faculty Position (2000)
• Member of search committee for Food Engineering Faculty Position (1999)
• Member of the admissions committee for Graduate Program in Food Science (1997-99)
• Safety committee (1993-95)
SERVICE TO NEW JERSEY COMMUNITY OUTSIDE RUTGERS UNIVERSITY
• Serving on the advisory board of 1) Thomas Edison Energy Smart School, Somerset, NJ, and
2) Bergen County Technical High School, Teterboro, NJ.
• Gave several talks on topics related to food at several community organizations in New Jersey
including United Way, Club 55, New Jersey State Police Office of Forensic Sciences, and at
Robert Wood Johnson Medical School. Also gave invited talks on food at local, national, and
international Indian community cultural events.
• Invited on a radio talk show “Marathivaibhav” on radiodil.com New Jersey (3 times) to talk about
food science, food safety, GMOs in food, processed food, and other related topics.
PROFESSIONAL AFFILIATIONS
Professional Member of
American Association for the Advancement of Science (AAAS) 2016-present
Institute of Food Technologists (IFT) 1991-present
Served as a member of the Editorial Board of the Journal of Food Engineering, Elsevier Ltd, U.K.
Served as a member of the Editorial Board of the Journal of Food Process Engineering, Food and
Nutrition Press, Trumbull, Connecticut.
Served as a member of the Editorial Board of the Food Engineering and Physical Properties section
of the Journal of Food Science (IFT).
Member of the Industrial Advisory Board of the Mechanical and Aerospace Engineering department
of Rutgers University.
Panel Member, U.S. Department of Agriculture, National Institute of Food and Agriculture, 2018.
Panel Member, U.S. Department of Agriculture, National Integrated Food Safety Initiative, 2007.
Ad-hoc reviewer for

Refereed Journals:
ASME Journal of Engineering for Industry
ASME Journal of Heat Transfer
Computational Mechanics

June 1, 2019
Food Science and Technology International
Heat Transfer Engineering
International Journal of Heat and Mass Transfer
International Journal of Numerical Methods for Heat & Fluid Flow
Journal of Cereal Science
Journal of Food Engineering
Journal of Food Process Engineering
Journal of Food Processing and Preservation
Journal of Food Science
Journal of Numerical Methods in Engineering
Lebensmittel-Wissenschaft und –Technologie
Meccanica
Numerical Heat Transfer
Polymer Engineering & Science
Funding Agencies:
National Science Foundation
New Jersey Commission on Science and Technology
National Center for Supercomputer Applications, Urbana-Champaign, Illinois
Southern Food and Dairy Research Center, North Carolina State University, Raleigh
U.S. Department of Agriculture, National Integrated Food Safety Initiative
U.S. Department of Agriculture, National Research Initiative for Competitive Grants Program
U.S. Department of Agriculture, Office of Grants and Program Systems, Small Business
Innovation Research Program
University of California Energy Institute, Berkeley
Consultant for
American Key Foods, NJ (2015-18)
Mondelez, NJ (2017-18)
PepsiCo of North America (PCNA) 2009-present
Loving Pets, a pet food company, NJ (2015-present)
York University, PA (2012)
Cibusconsulting, State College, PA (2007)
Schwan Foods, Rochester, MN (2007)
Frito-Lay North America (FLNA), Texas (2007)
Micronutrient Initiative, CIDA, Canada (2006)
Reading Bakery Systems, Reading, PA (2006)
Elmhurst Research Inc., Albany, NY (2006)
Winston Laboratories, NJ (1997- 2005)
Corn-Products Company, IL (1997- 2000)
Bestfoods, NJ (1997- 99)
Merck Sharp & Dohme, Puerto Rico (1999)
Ross Laboratories, OH (1998)
Product Genesis, Boston, MA (1996)
American Maize-Products Company, IL (1994-95)
David Sarnoff Research Laboratory, NJ (1987-88)

June 1, 2019

Mukund Karwe Full Vitae 6-1-19

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Mukund Karwe Full Vitae 6-1-19

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Curriculum Vitae

2015 – Present Dean of International Programs, School of Environmental and Biological

2006 – Present Professor, Department of Food Science, Rutgers University.

2015 – Present Editor, Journal of Food Engineering, Elsevier Publications, U.K.

2007 – 2014 Chair, Department of Food Science, Rutgers University.

2019 – present Adjunct Professor Institute of Chemical Technology, Mumbai, India

2012 – 2014 Chair, Department Chairs’ Council

2007 – 2018 Honorary Professor Institute of Chemical Technology, Mumbai, India.

1999 – 2006 Associate Professor, Department of Food Science, Rutgers University.

12/03 – 04/04 Visiting Faculty, Department of Chemical Engineering, Indian Institute of

1997 – 2000 Co-Project Manager, “Process Control and Simulation,” Cooperative

1993 – 1999 Assistant Professor, Department of Food Science, Rutgers University.

AWARDS AND HONORS

Invited International Faculty Lecturer (2017) Institute of Technology Bandung (ITB),

Leadership Award (2016) from Rutgers Food Science Alumni Committee.

Mukund Karwe, Curriculum Vitae 2

Mukund Karwe, Curriculum Vitae 3

Conference Presentation/Poster Awards (with students)

7. M. Khurana and M.V. Karwe, “Numerical Simulation of Temperature Distribution in Vertical

8. S. P. Narwankar, George E. Flimlin, Donald W. Schaffner, Beverly J. Tepper, & Mukund V.

9. M. Khurana and M.V. Karwe, “Numerical Simulation of Temperature Distribution and

Mukund Karwe, Curriculum Vitae 4

RESEARCH and TEACHING GRANTS

Total grants so far: Approximately $ 14 Million as Principal or Co-Principal Investigator.

2015-2020 “An Integrated Approach to Eliminate Cross-Contamination during Washing,

2016 “Making of Gluten Free Pasta,” AKF Products, $ 16,000, Fees-For-Service

Mukund Karwe, Curriculum Vitae 5

2009-2014 “Process non-uniformity During High Hydrostatic Pressure Processing of

2009-2011 “Inactivation of salmonella typhimurium in peanut butter by high hydrostatic

Mukund Karwe, Curriculum Vitae 6

2002-2005 “Modulation of Gene Expression of Inflammation Mediators by Processed Foods,”

2001 “Modernizing Undergraduate Laboratories for Multi-Disciplinary Teaching,” $

2000-2003 “Enhancements of Nutraceutical Potential in Quinoa through Processing,” $ 63,500 from

2000 “Modernizing Undergraduate Laboratories for Multi-Disciplinary Teaching,”

Mukund Karwe, Curriculum Vitae 7

1998-2000 Small Business Initiation Research Phase II Project from Foster-Miller,

1997-1998 “Effect of Preconditioning on Palatability and Nutritional Quality of Extruded Cat

1996-1997 “Effect of a Bulking Agent on Extruded Products,” $ 13,364 Opta Food

1995-1997 “Measurement of Flow Field and Mixing in a Co-rotating Twin-screw Extruder,”

Mukund Karwe, Curriculum Vitae 8

1994-1996 “Measurement of Heat Transfer Coefficient and Energy Balance on a Twin-Screw

1994-1995 “Starch Modifications Using Extrusion,” $ 15,000 from American Maize-Products

1994-1995 “Computerization of Food Engineering Laboratory,” $ 4,000 from Teaching Excellence

INVITED INTERNATIONAL and NATIONAL SEMINARS

1. “Food Engineering Frontiers,” School of Engineering, AMRITA University, Coimbatore, India,

5. “Emerging Areas of Multi-disciplinary Research in Food Science,” Indian Institute of Technology,

Mukund Karwe, Curriculum Vitae 9

Mukund Karwe, Curriculum Vitae 10

30. “Effect of Processing on Nutraceuticals in Amaranth, Buckwheat, and Quinoa,” Department of

Mukund Karwe, Curriculum Vitae 11

48. “Non-thermal Food Processing Technologies,” University Institute of Chemical Technology

54. "Extrusion: A Multi-Disciplinary Approach to Processing and Structuring,” Unilever Company,

Mukund Karwe, Curriculum Vitae 12

58. “Recent Advances in Food Processing/Engineering,” Association of Food Scientists

60. “Transport Phenomena in Food Extrusion,” Department of Chemical Technology, University of

62. “Transport Phenomena in Screw Extrusion,” Department of Mechanical Engineering, Polytechnic

1. Transport Phenomena in Manufacturing and Materials Processing, Co-Editor, Proceedings of the

2. Transport Phenomena in Materials Processing and Manufacturing, Co-Editor, Proceedings of the

Mukund Karwe, Curriculum Vitae 13

4. Transport Phenomena in Materials Processing, Co-Editor, Proceedings of the Winter Annual