معرفی
Dr. Sundaram Gunasekaran is a Professor in the Department of Biological Systems Engineering at the University of Wisconsin–Madison, with affiliations in the College of Agricultural and Life Sciences (CALS), Food Science, and International Programs. His research focuses on food and biomaterials engineering, particularly rheological properties and structure-function relationships.
- B.E. (Ag.) 1977 – Agricultural Engineering, TNAU, India
- M.E. 1981 – Agricultural and Food Engineering, AIT, Thailand
- Ph.D. 1985 – Agricultural Engineering, University of Illinois at Urbana-Champaign
Gunasekaran's work spans rheology of food gels, biopolymer characterization, encapsulation technologies, heat/mass transfer in food systems, and biosensor development for allergen detection. He teaches courses like Engineering Properties of Food and Rheology of Foods and Biomaterials.
His recent publications highlight applications of image processing in dairy quality, fractal analysis of protein gels, and melt conveying models. These studies reflect interdisciplinary work in food rheology, bioprocess engineering, and hydrogel characterization.
- International Dairy Foods Research Award (2003)
- Samuel C. Johnson Distinguished Research Fellow (2001-2004)
- Fulbright Fellow (2000)
- Hilldale Undergraduate/Faculty Research Award (1999)
- New Holland Young Researcher Award (1996)
- ASAE Superior Paper Awards (1995, 1987)
Gunasekaran leads the Food and Bioprocess Engineering Lab at 115 Agricultural Engineering Laboratory. He has developed methods for cheese shred evaluation, rennet-induced milk coagulation, and ultrasonic assessment of gel systems.
