Keshavan Niranjan

Responsibilities:

2-50

Harry Nursten

Areas of interest

Formation and stability of foams and other bubble-containing food systems.
Development of compostable and active food packaging (including anti-microbial).
Engineering solutions for reducing the adverse health impact of deep fried products.
Mass transfer and biochemical reaction networks under ultra high pressures (500-6000 bar).
Transport phenomena in food process engineering in relation to the interaction between process conditions and product safety/structure/quality.
Enzyme facilitated diffusive extraction of components from fruits and vegetables, and oil from oleaginous materials.