معرفی
Professor Keshavan Niranjan is a faculty member at the University of Reading, serving as Director of the Global Engagement Office. His academic roles include leading international academic programs in teaching and research. He holds a BChem Eng, MChem Eng, and a PhD (tech), and is a Fellow of the Institute of Food Science and Technology (FIFST) and the International Academy of Food Science and Technology.
His research focuses on food engineering, particularly in foam stability, sustainable food packaging, high-pressure food processing, and enzyme-assisted extraction. Notable projects include developing plant-based food systems, antimicrobial coatings, and reducing acrylamide in deep-fried products. He supervises PhD projects on topics like date fruit resource recovery and enzymatic protein modification for food processing.
Professor Niranjan has authored numerous publications and book chapters, including contributions to Journal of Food Engineering and Food Hydrocolloids. His editorial roles include Editor-in-Chief of Foods and roles at Food and Bioproducts Processing and Scientific Reports. Awards include a Lifetime Achievement Award (2015) and Distinguished Service Award (2019) from the International Association of Engineering and Food.
