Griffiths G. Atungulu

Griffiths G. Atungulu is an Associate Professor in the Department of Food Science at the University of Arkansas, where he also serves as the Director of the University of Arkansas Rice Processing Program. His work bridges grain processing, post-harvest systems engineering, and food safety, with a strong emphasis on innovative technologies like infrared and microwave drying. He is actively involved in research, teaching, and outreach, contributing significantly to advancements in rice quality, safety, and processing efficiency.

• Doctor of Philosophy, Agricultural Engineering, Iwate University, Japan
• Masters of Science, Agricultural Engineering, Iwate University, Japan
• Bachelor of Science, Agricultural Engineering, Jomo Kenyatta University of Agriculture and Technology, Kenya

Dr. Atungulu’s research focuses on engineering solutions for grain and rice processing, particularly in drying, storage, aeration, and mycotoxin mitigation. His interests include infrared heating, microwave drying, automated quality monitoring, and post-harvest system optimization. He applies lab and field experiments, mathematical modeling, and simulation tools to improve food safety and processing efficiency across the food, feed, and pet food industries. His teaching includes Advanced Food Engineering, Cereal Science, and Alternatives to Conventional Food Processing.

The most recent publications highlight a strong trend in microwave and infrared drying technologies, moisture and quality monitoring, and mycotoxin control in grains. His work spans from fundamental studies on rice microstructure and protein functionality to applied engineering of drying systems and storage technologies. The interdisciplinary nature of his research integrates food physics, agricultural engineering, and food safety.

• Associate Editor, Transactions of ASABE
• Associate Editor, Applied Engineering in Agriculture
• Associate Editor, Cereal Chemistry Journal, AACCI

Dr. Atungulu has advised numerous graduate students, particularly in drying and storage technologies, and has secured significant research funding to support his program. His grants often focus on improving the efficiency and safety of grain processing systems. He leads a multidisciplinary research team working on both fundamental and applied aspects of food engineering. His outreach includes extension publications and collaborations with industry stakeholders to implement new technologies on farms and in processing facilities.

He directs the University of Arkansas Rice Processing Program, overseeing a research, teaching, and outreach initiative focused on advancing rice processing technologies. His team conducts experiments in controlled environments and in the field, utilizing advanced instrumentation and modeling software to develop scalable solutions for the agricultural sector.