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RSyamaladevi01

Roopesh Syamaladevi Mohandas, PhD

Assistant Professor (Food Safety and Sustainability Engineering)

Agricultural Life and Environmental Sciences

Agricultural Food and Nutritional Science

About Me

Education

Ph.D. in Biological and Agricultural Engineering (Food Engineering) (2012) 

Washington State University, Pullman, WA, USA 

Professional Affiliation

  • Canadian Institute of Food Science and Technology (CIFST)
  • Institute of Food Technologists (IFT)

Research

Food Safety and Sustainability Engineering Research at University of Alberta

Food safety is a global concern and directly linked to the overall sustainability of food systems. According to the World Health Organisation, there are around 1.5 billion cases of food-borne illnesses around the world annually. Recent food safety issues involving low-moisture and fresh foods, packaging and industrial surfaces have resulted in hundreds of product recalls, thousands of illnesses and billions of dollar losses to food industry. Currently, advanced food processing technologies are garnering considerable interest in the food industry as they show promise in improving food safety and quality. The Food Safety and Sustainability Engineering (FSSE) Research Lab at University of Alberta focuses on the development of advanced, green, sustainable technologies to improve food safety (e.g., Atmospheric non-thermal plasma, LED treatment) and overall sustainability of food systems. Despite widespread research, engineering challenges associated with processing protocol development and implementation of these technologies are not yet adequately addressed. Following are the key research areas:

  • Atmospheric Non-thermal Plasma and Pulsed LED Technologies to Improve Water and Food Safety
  • Low Water Activity Food Safety Engineering

Please visit the lab website for more details.

Food Safety and Sustainability Engineering (FSSE) research program 


Teaching

NU FS 311 Introduction to Food Processing (100%) (Winter 2017, 2018)

NU FS 490 Innovations in Food Science (30%) (Fall 2016, 2017)

NUFS 403/AFNS 503 Processing of Milk and Dairy Products (30%) (Fall 2017)

AFNS 500 Individual Study (Winter & Fall 2017)