Dr. MUKUND V. KARWE is a Professor of Food Engineering and the Dean of International Programs at the School of Environmental and Biological Sciences of Rutgers University, New Jersey. Dr. Karwe has a Ph.D. in Mechanical and Aerospace Engineering from Rutgers University. Over the last three decades Dr. Karwe has published over 120 research articles and book chapters on topics such as Food Extrusion, Microwave Baking, Fortification of Foods with Omega-3 fatty acids, High Pressure Food Processing, Effect of Processing on Nutraceuticals in Foods, Cold Plasma Processing, and Flow of Food in Human GI tract. His research has been supported by the U.S. Dept. of Agriculture, U.S. Food Industry, and the U.S. Army.<\/p>\n
Dr. Karwe has given keynote addresses and research seminars in Argentina, Australia, Brazil, China, France, Greece, Hong Kong, India, Italy, Kuwait, S. Korea, Turkey, and the UK.\u00a0 Dr. Karwe is a Fellow of the International Academy of Food Science and Technology (IAFoST), a Fellow of the Institute of Food Technologists (IFT) USA, and a recipient of several Teaching Excellence awards at Rutgers and at national level in the U.S.<\/p>\n","protected":false},"excerpt":{"rendered":"
Dr. MUKUND V. KARWE is a Professor of Food Engineering and the Dean of International Programs at the School of Environmental and Biological Sciences of Rutgers University, New Jersey. Dr. Karwe has a Ph.D. in Mechanical and Aerospace Engineering from Rutgers University. Over the last three decades Dr. Karwe has published over 120 research articles […]<\/p>\n","protected":false},"featured_media":2868,"template":"","format":"standard","meta":[],"categories":[],"tags":[88],"class_list":["post-8211","team","type-team","status-publish","format-standard","has-post-thumbnail","hentry","tag-rutgers-university"],"acf":[],"yoast_head":"\n