معرفی
Gabriela John Swamy is a Lecturer in the Department of Nutrition, Food Science and Packaging at San José State University. She teaches courses such as Physical Science of Food, Food Processing and Packaging, and Food Science Laboratory, with expertise in food engineering and preservation technologies.
- PhD: Agricultural Biosystems and Mechanical Engineering, South Dakota State University
- MSc: Food Quality and Innovation, University of Leeds, UK
- B.Tech: Food Technology, Kongu Engineering College, India
Her research focuses on food processing technologies, including nonthermal methods (ozone, ultrasound, microwave), extrusion cooking, and nutraceutical lipid properties. She explores how processing parameters affect food microstructure, rheology, and functional properties, particularly in cheese, grains, and plant-based matrices.
Gabriela’s 15 most recent publications highlight advancements in food microstructure analysis, nonthermal preservation, and bioactive compound recovery. Key themes include microwave/radiofrequency processing, extrusion optimization, and nonthermal beverage stabilization.
