April 2024 Macy Award Meeting

Speaker: Dr. Kasiviswanathan (Muthu) Muthukumarappan

Klingbeil Endowed Department Head & Distinguished Professor

Dept of Agricultural & Biosystem Engineering

South Dakota State University

Meet Dr. Muthu!

Dr. Kasiviswanathan (Muthu) Muthukumarappan is a Maynard A. Klingbeil Endowed Department Head and Distinguished Professor in the agricultural and biosystems engineering department at South Dakota State University.

He has led several research projects and advised more than 40 graduate students in academic and research activities. His work focuses on food and bioprocessing standards development, resulting in over 225 peer-reviewed publications and 350 presentations.

He has revised three ASABE standards, served on various committees, and held leadership roles within the National Institute of Food Technologists (IFT), MN-IFT section, IFT-Great Plains subsection and American society of Agricultural and Biological Engineers (ASABE).

Dr. Muthukumarappan has received numerous awards for his contributions to research and education in food and bioprocess engineering at both national and international levels.

Title: “Advancing Food Science and Technology through Research and Workforce Development”

This presentation explores the forefront of innovation and progress in food science and technology, highlighting the crucial role of pioneering research and the development of a skilled workforce to meet future challenges. As the global population grows, the demand for sustainable, safe, and nutritious food increases, necessitating advancements in food processing, preservation, and packaging technologies.

We will explore research that spans fruit juices' rheological properties, coproducts' value addition, and efficient biomass conversion that has significantly influenced national and international standards in bioprocessing and bioenergy. Additionally, the presentation addresses the imperative of workforce development, emphasizing the need for interdisciplinary education and training programs that equip professionals with the knowledge and skills required for the rapidly evolving food sector.

By fostering a collaborative ecosystem that bridges academia and industry, we aim to accelerate innovation and ensure the resilience and sustainability of food systems worldwide. This session is not only a showcase of the latest scientific achievements but also a call to action to invest in the future of food science and technology through education, collaboration, and research excellence.

About Macy Award

The Macy Food Science & Technology Award, “Macy Award,” was established in 1981, and is given annually to recognize an outstanding example of food technology transfer or cooperation between scientists or technologists in any of the following settings: academic, government, and private industry. The purpose of the award is to advance the profession and practice of food technology and to honor Dr. Harold Macy, Dean Emeritus of the University of Minnesota and Founding Member of IFT. The award consists of a plaque, $2500 honorarium, and travel expenses.