SFA Faculty Listing

Timothy Bowden, Aquaculture
Stephanie Burnett, Horticulture
Beth Calder, Food Science
Lily Calderwood, Horticulture
Mary Ellen Camire, Food Science
Robert Causey, Animal Science
Susan Erich, Plant and Soil Chemistry
Eric Gallandt, Weed Ecology
Charlene Gray, Horticulture
Jianjun (Jay) Hao, Plant Pathology
Mark Hutton, Vegetable Crops
Pauline Kamath, Animal Health
Dorothy Klimis-Zacas, Clinical Nutrition
Anne Lichtenwalner, Animal Science
Robson Machado, Food Science
Ellen Mallory, Sustainable Agriculture
David Marcinkowski, Animal Science
Jade McNamara, Human Nutrition
Eileen Molloy, Human Nutrition
Renae Moran, Pomology
Angela Myracle, Human Nutrition
Balu Nayak, Food Science
Tsutomu Ohno, Soil Chemistry
Brian Perkins, Food Science
Jennifer Perry, Food Microbiology
Bryan Peterson, Horticulture
Greg Porter, Crop Ecology
Juan Romero, Animal Nutrition
Denise Skonberg, Food Science
Susan Sullivan, Human Nutrition
Mona Therrien, Human Nutrition
Matthew Wallhead, Horticulture
James Weber, Animal Science
Adrienne White, Professor Emerita
David Yarborough, Horticulture
Kate Yerxa, Human Nutrition

Balunkeswar (Balu) Nayak

Associate Professor of Food ProcessingNayak

Degree: Ph. D. 2011, Washington State University
Phone: 207.581.1687
Email: balunkeswar.nayak@maine.edu
Location: 109 Hitchner Hall

Professional Interests: Sustainable food processing technologies and methodologies to develop foods of future; Healthy foods from phytochemicals/bioactive compounds in vegetables, fruits and cereals; reduction of food waste through sustainable food preservation and processing.

Teaching: FSN 330 Introduction to Food Science, FSN 340 Food Processing Laboratory, FSN 485 Introduction to Food Engineering Principles, FSN 486 Food Engineering Laboratory, FSN 517 Food Safety and Quality Control 

Research: Design and development of sustainable food processing technologies and methodologies for health enhanced food value-added products. Application of theoretical and experimental methods for optimization and validation of processes and products using food engineering fundamentals. Development of preservation and processing technologies to reduce food waste.

Recent Publications:

Ramesh, T., Yaparatne, S., Tripp, CP., Nayak, B. and Amirbahman, A. (2018). Ultraviolet light-assisted photocatalytic disinfection of Escherichia coli and its effects on the quality attributes of white grape juice. Food and Bioprocess Technology, pp 1 – 11.

Sappati, PK., Nayak, B., VanWalsum, GP. and Mulrey, OT. (2018). Combined effects of seasonal variation and drying methods on the physicochemical properties and antioxidant activity of sugar kelp (Saccharina latissima). Journal of Applied Phycology, pp. 1-22.

Lv, L., Lin, H., Li, Z., Nayak, B., Ahmed, I., Tian, S., Chen, G., Lin, H. and Zhao, J. (2018). Structural changes of 2, 2′-Azobis (2-amidinopropane) dihydrochloride (AAPH) treated shrimp tropomyosin decrease allergenicity. Food Chemistry. Online on Sept 5, 2018.

Amponsah, A. and Nayak, B. (2018). Evaluation of the efficiency of three extraction conditions for the immunochemical detection of allergenic soy proteins in different food matrices. Journal of the Science of Food and Agriculture, 98 (6), pp 2378 – 2384.

Sappati, P., Nayak, B. and vanWalsum, P. (2017). Effect of glass transition on the shrinkage of Sugar Kelp (Saccharina latissima) during hot air convective drying. Journal of Food Engineering, 210, pp 50 – 61.