Kathiravan Krishnamurthy

Kathiravan Krishnamurthy serves as an Associate Teaching Professor in the Department of Food Science and Nutrition at Illinois Institute of Technology's Lewis College of Science and Letters. His educational background includes a Ph.D. and M.S. from Pennsylvania State University, and a B.E. from Tamil Nadu Agricultural University in India.

His research focuses on advancing food safety and processing through innovative technologies. Primary interests include nonthermal methods (high pressure processing, ultrasound, cold plasma, UV-light, pulsed light), thermal techniques (microwave heating, infrared radiation), heat transfer modeling, and simulation for sterilization/pasteurization optimization. His work aims to enhance food quality while ensuring microbial safety.

Recent publications emphasize nonthermal processing validation, allergen reduction, and pathogen control, with consistent applications across fruit products, dairy, and ready-to-eat foods. Articles frequently integrate engineering principles with microbiological safety assessments.

Awards & Honors:

• Sigma Xi Award for Outstanding Research (Illinois Tech, 2014)
• Outstanding Volunteer Award, IFT Nonthermal Processing Division (2013)
• Gerald T. Gentry Award for Graduate Research (Penn State, 2002)

He actively contributes to professional societies including the Institute of Food Technologists (IFT) and International Association for Food Protection, serving on editorial boards (e.g., Journal of Food Processing and Preservation) and award committees. No student advising or grant details are provided in the source text.