SFA Faculty Listing

Robert Bayer, Animal Science
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
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
Marianne Sarrantonio, Sustainable Agriculture
Denise Skonberg, Food Science
Martin Stokes, Animal Science
Susan Sullivan, Human Nutrition
Mona Therrien, Human Nutrition
Matthew Wallhead, Horticulture
James Weber, Animal Science
Adrienne White, Human Nutrition
David Yarborough, Horticulture
Kate Yerxa, Human Nutrition

Balunkeswar (Balu) Nayak

Assistant 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: Thermal and non-thermal food processing, effect of processing on food bioactives, food allergens, and toxins

Teaching: FSN 330 Introduction to Food Science, FSN 340 Food Processing Laboratory, FSN 485 Introduction to Food Engineering Principles 

Research: Effects of food processing on chemical hazards in foods including food allergens, mycotoxins and bacterial toxins, their detection and methods to reduce the potential risks/hazards in processed foods. Developing novel food processing technologies using thermal and non-thermal (high pressure, PEF, ultrasound) techniques for detection and inactivation of high risk microbial contamination in perishable fruits and vegetables to improve food safety. Developing processing methods, extraction techniques and bioprocessing to develop value-added products with enriched bioactive compound.

Recent Publications:

Lasekan, A.O.; Nayak, B. 2016. Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen. Food Chem. 200:146-153.

Dahmoune, F.; Remini, H.; Dairi, S.; Aoun, O.; Moussi, K.; Bouaoudia-Madi, N.; Adjeroud, N.;  Kadri, N.; Lefsih, K.; Boughani, L.; Mouni, L.; Nayak, B.; Madani, K. 2015.  Ultrasound assisted extraction of phenolic compounds from P. lentiscus L. leaves: Comparative study of artificial neural network (ANN) versus degree of experiment for prediction ability of phenolic compounds recovery.  Ind. Crops Prod. 77:251-261.

Moussi, K.; Nayak, B.; Perkins, L.B.; Dahmoune, F.; Madani, K.; Chibane, M. 2015.  HPLC-DAD profile of phenolic compounds and antioxidant activity of leaves extract of Rhamnus alaternus L.  Ind. Crops Prod. 74:858-866.

Nayak, B.; Dahmoune, F.; Moussi, K.; Remini, H.; Dairi, S.; Aoun, O.; Khodir, M. 2015. Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels.  Food Chem. 187:507-516.

Dahmoune, F.; Nayak, B.; Moussi, K.; Remini, H.; Madani, K. 2015. Optimization of microwave-assisted extraction of polyphenols from Myrtus communis L. leaves.  Food Chem. 166:585-595.