Sudhir Sastry, Ph.D.
Food,Agricultural and Biological Engineering
College of Food, Agricultural, and Environmental Sciences
Primary Food Innovation Center Area: Food Safety
Areas of Expertise: Not listed
Widespread, large-scale human access to safe, healthy foods require processing technologies that are capable of inactivating harmful pathogens within foods without compromising quality. New alternative process technologies such as ohmic heating, high pressure processing and moderate electric field processing show promise in revolutionizing the food industry. As part of the Food Innovation Center, I hope to bring to fruition processes that will make this vision a reality. Working with this multifaceted interdisciplinary group is a key component that enables us to establish the foundation for the next generation's food supply.
Sudhir K. Sastry is the recipient of the 2015 International Food Engineering Award. Read more
Sudhir Sastry, a member of the Food Innovation Center, is studying the process of ohmic heating and recently recieved a USDA grant on using the process to control enzymatic activity in tomatoes. Read more
Gonul Kaletunc, Sudhir Sastry, and Ahmed Yousef, three Food Innovation Center members, are collaborating to find a solution for safety issues in green vegetables. Read more