V.M. (Bala) Balasubramaniam received a B.S. in Agricultural Engineering at Tamil Nadu Agricultural University, India, M.S. in Post-harvest Technology from Asian Institute of Technology, Thailand and PhD in Food Engineering from The Ohio State University.
Prior joining OSU as a faculty member in 2002, Dr. Bala was working as a post-doctoral associate at University of Georgia Center for Food Safety and Quality Enhancement, Griffin, GA (1994-95) and Associate Research Professor at IIT National Center for Food Safety and Technology, Chicago, IL (1995-2002).
Dr. Bala’s research focus has been on food process design, development and validation of various clean food manufacturing technologies that satisfy consumer demand for minimally processed foods with health promoting nutrients preserved. Recent laboratory efforts have focused on various innovative applications of high pressure based technologies in the food industry.
His team has published more than one-hundred scientific research papers, twenty book chapters, four food processors factsheets and over one hundred seventy technical and invited presentations. Dr. Bala co-edited two books on high pressure processing and nonthermal processing.
Dr. Bala teaches Unit Operations in Food Process Engineering to undergraduate and graduate students pursuing Food Science and Technology and Food Ag Bio Engineering degree programs. Dr. Bala also contributes various technology transfers and education to food manufactures via short courses, webinars, workshops and pilot plant demonstrations.
Dr. Bala is a Fellow of Institute of Food Technologists (IFT) and International Union of Food Science and Technology (IUFoST). He is also recipient of 2017 IFT Calvert L Willey Distinguished Service Award, 2016 AITAA distinguished alumni award for academic and research excellence, 2011 OARDC faculty research award, and 2006 Hormel Sprit in Innovation. He serves in the editorial board of various food engineering related journals.
More information about Dr. Bala’s research, teaching or industrial outreach can be found at http://u.osu.edu/foodsafetyeng/
Area of Expertise: Food Engineering, Pasteurization and sterilization aspects of thermal and nonthermal food preservation technologies such as high pressure processing. Kinetic models for food safety and quality; food property characterization; safe processing parameters for pathogen reduction.
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