Dr. Osvaldo Campanella

Professor Osvaldo H. Campanella holds a degree in Chemical Engineering from the University of Buenos Aires, Argentina and a PhD in Food Engineering from the University of Massachusetts, USA. On completion of his PhD he moved to New Zealand as a faculty in the Department of Food Technology, Massey University.  In that university he focused his research on Food Engineering, Heat Transfer Modeling, Food Extrusion, Rheology and Dairy Technology. Professor Campanella was appointed at Purdue University in 1999 where he continued working on areas of Food Engineering and Rheology applied to biomaterials, notably and Thermal Processing until last year.  He joined Ohio State in 2019 as the Carl E. Haas Chair Endowed Chair in Food Industries.

Area of Expertise: Food processing engineering, extrusion, rheology, modeling food processes, structure-function of foods and food ingredients, modeling kinetics of microorganism survival and food nutrients during thermal and non-thermal processes.

Click here for Osvaldo Campanella's full curriculum vitae.