Sudhir Sastry

Dr. Sudhir Sastry is a Professor at The Ohio State University in the Department of Food, Agricultural and Biological Engineering, part of the College of Food, Agricultural, and Environmental Sciences. His research focuses on nonthermal food processing technologies, particularly ohmic heating, pulsed electric fields, and high-pressure processing. Key areas include microbial inactivation, enzyme stability, and nutrient retention in food systems. He explores applications such as food safety, sustainability, and innovative food production methods.

His work spans topics like bioaerosol control, food preservation under shear stress, and enhancing nutrient delivery via electric field treatments. Dr. Sastry also investigates the mechanisms of spore inactivation and the integration of novel technologies with traditional methods for optimal outcomes. His interdisciplinary approach bridges food engineering, microbiology, and biophysics.

Publications emphasize the synergy between electrical and thermal processes, with applications ranging from juice quality control to sustainable sterilization techniques. His research addresses global challenges in food safety, energy efficiency, and resource optimization.