Balasubramaniam named 2021 recipient of the IFT Research and Development Award

March 24, 2021
Dr. VM 'Bala' Balasubramaniam

Congratulations to Dr. VM 'Bala' Balasubramaniam on being selected to receive the 2021 Institute of Food Technologists (IFT) Research and Development Award. Recognition of this award will take place virtually this summer during the IFT Annual Meeting.

Dr. Balasubramaniam joined Ohio State in 2002 and is a Professor of Food Engineering in the Department of Food Science and Technology and the Department of Food Agricultural and Biological Engineering. He also currently serves as the Editor-in Chief for Journal of Food Process Engineering and participates as an editorial board member of various journals including Journal of Food Process Engineering, Food Engineering Reviews, International Journal of Food Properties, Food and Bioprocess Technology and International Journal of Food Engineering.

Dr. Bala’s integrated multidisciplinary approach to research and industrial outreach has advanced knowledge about innovative food manufacturing technologies and resulted in a significant impact on the thermal and nonthermal processing of foods. In particular, his work in the area of high pressure processing has opened new pathways for product offerings by developing safe, clean label, high-quality alternatives to traditional processes. The award reflects a career of prolific basic and applied research, including 115 journal papers, 22 book chapters, two books, five webinars, and four invention disclosures. Dr. Bala was previously a recipient of the IFT Calvert Willey Distinguished Service Award. More information about Dr. Bala’s research, teaching or industrial outreach can be found at http://u.osu.edu/foodsafetyeng/

The Research and Development Award is one of a number of IFT Achievement Awards presented each year to recognize  an individual or team for remarkable contributions in research, applications, and service in the food science and technology industry. Click here to see the full slate of recipients and awards.
 

Original article from Department of Food Science and Technology