Martin Okos

Martin Okos is a Professor of Agricultural and Biological Engineering at Purdue University. His work focuses on food processing technologies, thermal energy systems, and rheological properties of biological materials.

• Institution: Purdue University
• Department: Agricultural and Biological Engineering
• Specialization: Food engineering, extrusion, drying, and energy efficiency

His research spans food security, sustainable processing, and modeling of thermal and mechanical systems. Key contributions include innovations in extrusion technology, cereal flaking, and greenhouse climate control.

Article trends highlight his expertise in extrusion (e.g., pea protein, millet porridge), drying processes, rheology of food and pharmaceutical powders, and energy optimization in food systems. Many studies involve X-ray imaging for density analysis, bubble growth modeling, and granulation techniques.