- Food Science
- Fluid Dynamics
- Biological Fluids
- +۴ مورد دیگر
Carlos Corvalan is an Associate Professor in Food Science and holds a courtesy appointment in Mechanical Engineering at Purdue University's Department of Agricultural & Biological Engineering in West Lafayette, Indiana. His research focuses on fluid dynamics, interfacial flows, biological fluids, and microfluidics, with applications in food science and engineering. He leads studies on surfactant dynamics, rheological modeling, and machine learning-driven approaches to food systems. His work bridges engineering principles with food technology, emphasizing sustainable agricultural practices and advanced processing techniques. Contact: corvalac@purdue.edu, Office NLSN 2241. Research interests include the mechanics of complex fluids, microbubble behavior in food systems, and the development of predictive models for food quality and safety. Recent work explores machine learning applications in texture perception and oxidation kinetics. Corvalan's publications span over 50 peer-reviewed articles from 2000 to 2025, covering topics from non-Newtonian fluid mechanics to food processing innovations. His research has contributed to improving food safety protocols and sustainable agricultural technologies. Notable contributions include studies on surfactant-laden bubble interactions, microfluidic applications in food texture analysis, and the use of essential oils as biocidal agents. His interdisciplinary approach integrates mechanical engineering principles with biological systems, addressing challenges in food processing, preservation, and environmental sustainability. No specific grants or awards are listed in the provided materials.





