Balunkeswar (Balu) Nayak
Associate Professor of Food Processing
Degree: Ph. D. 2011, Washington State University
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.
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.