Sustainable Thermal Processing in Food Manufacturing

Dr. R. Pandiselvam is a Senior Scientist (Agricultural Engineering) at ICAR-Indian Agricultural Research Institute (IARI), New Delhi. He received his B.Tech. in Agricultural Engineering (2010) and M.Tech. in Agricultural Processing & Food Engineering (2012) from Tamil Nadu Agricultural University (TNAU), Coimbatore. He completed his Ph.D. from TNAU in 2015 and joined ICAR in 2016 as a Scientist at the ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala. During his tenure at CPCRI (2016–2024), Dr. Pandiselvam significantly contributed to the design and development of several post-harvest technologies including a minimal processing machine for tender coconut, a continuous-type coconut testa removing machine, a tender coconut cutting machine, and preservation protocols for trimmed tender coconut. He was also involved in the development and commercialization of value-added coconut-based food products such as Kalpa Krunch, Frozen Coconut Delicacy, and Matured Coconut Water-Based Beverages, benefitting over 40 entrepreneurs. He has trained more than 8,000stakeholders through demonstrations and capacity-building programs. Dr. Pandiselvam has authored over 100 research and review articles in reputed journals, co-authored 7 books and 67 book chapters, and serves on editorial boards of several international journals. His achievements have been recognized with prestigious awards, including the NAAS Young Scientist Award (2020), NAAS Associate (2021), ISAE Distinguished Service Award (2020), and inclusion in the World’s Top 2% Scientists list by Stanford University & Elsevier. Recently, he was honored with the Rashtriya Krishi Vigyan Puraskar 2025– Young Scientist Award for his outstanding contributions to agricultural engineering and technology dissemination.Professor Ranil Coorey was an industry professional before joining Curtin University. His work includes the extraction of biomolecules for food applications including from Australian native food plants. Kaavya Rathnakumar is a Market Development Manager Mineral Nutrition – Technical and Custom Solutions at Jungbunzlauer Inc. She brings over a decade of experience spanning research, product development, technical services, and commercialization in both B2B and B2C environments. Prior to her current role, she served as a Food Scientist at Balchem Human Nutrition and Health in St. Louis, Missouri, Innovation Scientist at Beyond Meat in Los Angeles, California, and as Postdoctoral Research Associate and Director at the Frozen Dessert Center in the Department of Food Science, University of Wisconsin–Madison. Dr. Rathnakumar’s expertise lies at the intersection of scientific innovation and market-driven product development. Her work encompasses sustainable by- product utilization through non-thermal processing, ingredient and process innovation for dairy and non-dairy frozen desserts and beverages, plant-based meat analogs, and advanced formulation strategies involving milk lipids, phospholipids, structured fats, and emulsions. She has led multiple strategic innovation initiatives in plant and dairy protein systems using novel process engineering techniques. In addition to her technical credentials. Dr. Rathnakumar has formal training in business analytics, economics, and financial strategy through the Harvard Business School’s Core Business Certification, equipping her with a strong foundation in commercial strategy. She is an active member of several professional associations, including the Institute of Food Technologists (IFT), the American Dairy Science Association (ADSA), the American Association of Agricultural and Biological Engineers (ASABE), and the American Oil Chemists’ Society (AOCS). Her contributions have earned her nine international awards, such as the John Brandt Award from Land O’Lakes and Midwest Dairy, and the Women in Engineering Award from ASABE in 2020. Dr. Rathnakumar is the author of over 30 peer-reviewed articles, 10 book chapters, and 6 edited books, and has delivered more than 40 conference presentations. She serves as a special editor for journals such as Journal of Food Quality and Food Measurement and Sustainability, and is an active reviewer for USDA research programs.She holds a Ph.D. in Dairy and Food Science from South Dakota State University, a Master of Engineering in Food Engineering and Bioprocess Technology from the Asian Institute of Technology, Thailand, and a Bachelor's degree in Food Processing Engineering from the Indian Institute of Food Processing Technology, India.

• 1. Introduction to Sustainable Thermal Processing in Food Systems2. Engineering and Thermophysical Principles of Ohmic, Microwave, and Induction Heating3. Food Safety and Microbial Inactivation Mechanisms4. System Design and Process Control Strategies5. Modeling, Simulation, and Digitalization in Thermal Processing6. Drying of Fruits, Vegetables, and Grains7. Pasteurization and Sterilization of Liquids8. Pre-Processing of Fruits and Vegetables9. Thermal Cooking Applications10. Extraction of Bioactive Compounds and Essential Oils11. Thawing and Tempering of Frozen Foods12. Fermentation Support and Enzyme Inactivation13. Texturization and Gelation in Protein-Rich Foods14. Nutritional, Sensory, and Functional Impacts of Advanced Heating15. Energy Efficiency, Sustainability, and Life Cycle Assessment16. Industrial and Pilot-Scale Installations17. Challenges in Scale-Up and Commercial Adoption18. Regulatory Compliance and Quality Standards19. Research Gaps and Future Directions