Vishnu Selvaraju

A headshot of Dr Vishnu Selvaraju
  • Leading research in sustainable food systems with a focus on alternative proteins, fermentation technologies, food chemistry and nutrition.
  • Developing innovative processing technologies and ingredients for sustainable and healthy foods through multidisciplinary research and collaboration with academic and industrial partners.
  • Teaching undergraduate and postgraduate modules in food processing, food microbiology & safety, food chemistry, nutrition, and sustainable food manufacturing.
  • Supervising postgraduate research students and mentoring early-career researchers.
  • Building national and international collaborations with industry, government and academic partners to drive innovation and knowledge exchange in food science and technology.

Office

4-16

Building location

Harry Nursten

Areas of interest

  • Fermentation-enabled foods
  • Alternative proteins
  • Food microbiology
  • Food chemistry
  • Nutrient bioaccessibility
  • Plant-based meat alternatives
  • Sustainable food innovation
  • Ingredient functionality

Postgraduate supervision

Supervised 6 Master's students and 12 Honours students.

Teaching

Teaching undergraduate and postgraduate modules in Food Processing, Food Microbiology and Food Safety, Food Chemistry and Analysis, Human Nutrition, Sustainable Food Manufacturing, Food Quality Assurance and Food Product Development.

Research centres and groups

  • Food Processing Centre
  • The Good Food Institute Project

Research projects

Current research focuses on developing sustainable ingredients and processing technologies for alternative protein products. Ongoing projects investigate the use of fermentation-derived pigmented yeast biomass as a multifunctional ingredient for high-moisture extruded plant-based meat analogues, aiming to improve nutritional quality, texture, colour and flavour while reducing the need for food additives. The research integrates bioprocessing, fermentation, extrusion technology, and product characterisation to develop scalable solutions for future sustainable food systems. I have expertise in pilot-scale bioreactors, HPLC, GC-MS, FTIR, DSC, SEM, CLSM and in vitro digestion, enabling the translation of fundamental research into scalable food technologies through academic and industrial collaboration.

Background

I am a food technologist specialising in sustainable food processing, fermentation and alternative protein technologies. My research combines food chemistry, bioprocessing and product development to translate scientific advances into innovative and commercially relevant food products. I work closely with industrial and academic partners to address challenges in sustainable food manufacturing and support the transition towards resilient food systems.

Academic qualifications

  • PhD in Food Microbiology, India
  • Master of Technology (MTech) in Food Technology, India
  • Bachelor of Science (Honours) in Food Process and Nutrition, India

Professional bodies/affiliations

  • Member, Early Career Committee, Institute of Food Science & Technology (IFST)
  • Member of Nutrition Society

Publications

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