Rohan V. Tikekar

Rohan V. Tikekar is a Professor and Extension Specialist at the University of Maryland, College of Agriculture and Natural Resources, Department of Nutrition and Food Science. He focuses on enhancing food safety and quality through innovative processing technologies and ingredient interactions.

• Ph.D. in Food Science, 2010, Pennsylvania State University
• MS in Food Science, 2006, Rutgers University
• B.Tech. in Food Technology and Engineering, 2004, Institute of Chemical Technology

His research investigates novel methods such as ultraviolet light and cold-plasma processing for microbial inactivation in fresh produce. He studies how these technologies affect enzyme activity, contaminant reduction, and food texture, while also exploring redox reactions during processing and optimizing encapsulation systems for bioactive compound delivery.

Rohan provides technical assistance to food processing operations and offers FSMA HARPC training.