Rohan Tikekar

Rohan V. Tikekar is an Associate Professor and Extension Specialist in the Department of Nutrition & Food Science at the University of Maryland, College Park. His research focuses on enhancing food safety and quality through novel processing technologies, including non-thermal methods like ultraviolet (UV) light and cold plasma, as well as investigating ingredient interactions and microbial inactivation mechanisms. He also provides extension services in food processing safety and FSMA HARPC training.

Education: Ph.D. in Food Science (Pennsylvania State University, 2010), MS in Food Science (Rutgers University, 2006), B.Tech. in Food Technology and Engineering (Institute of Chemical Technology, 2004).

Research interests include foodborne pathogens, food preservation, and the development of innovative sanitization approaches. His work spans antimicrobial treatments, UV-based technologies, and non-thermal processing effects on food quality and safety. Recent research trends emphasize synergistic combinations of physical and chemical methods (e.g., UV with organic acids, cold plasma) to address cross-contamination, pathogen inactivation, and phytochemical preservation in fresh produce.

His extension efforts support food industry compliance with food safety regulations, particularly in processing and postharvest handling. Technical guidance includes irrigation water treatment, biofilm management, and FSMA guidelines.