Brijesh Tiwari

Dr. Brijesh Tiwari is an Adjunct Professor at the University College Dublin (UCD) School of Biosystems and Food Engineering and a Principal Research Officer at Teagasc. He holds a Master’s from the Central Food Technological Research Institute (India, 2003) and a PhD from UCD (2009). His career includes roles at the Indian Institute of Crop Processing Technology, Manchester Metropolitan University (Senior Lecturer), and his current leadership of a research team of 6 postdoctoral researchers and 10 PhD students. His research focuses on novel food processing technologies, sustainable extraction methods, and valorization of food by-products.

Dr. Tiwari’s work spans over 200 peer-reviewed articles, 100 book chapters, and 14 co-edited books. He is Editor-in-Chief of the Journal of Food Processing and Preservation. Key research interests include nonthermal processing technologies, allergen control, and food safety. His grants include projects on Campylobacter contamination control and biofilm science. Professional memberships include the Institute of Food Technologists and the American Society of Agricultural and Biological Engineers.

Recent articles emphasize sustainable protein extraction from oat hulls, advanced cavitation techniques for pea proteins, and antimicrobial applications of seaweed extracts. His work aligns with Sustainable Development Goals through upcycling agricultural waste and green processing innovations.