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Karunanithy Chinnadurai

Karunanithy Chinnadurai

Karunanithy Chinnadurai
Assistant Professor, Department of Food and Nutrition
University of Wisconsin, Stout, USA


Currently Dr. Chinnadurai is working as food engineering faculty at Food and Nutrition department at University of Wisconsin-Stout since fall 2012. He has earned his second PhD in Agricultural and Biosystems Engineering from South Dakota State University and worked as Post-doc research associate till August 2012. Prior to his second PhD, he has worked as Scientist and Scientist (Sr Scale) at National Dairy Research Institute and National Institute of Jute and Allied Fiber Technology- Indian Council of Agricultural Research, India between 1999- 2006. Dr. Chinnadurai obtained his BE (Ag Engg), ME and PhD in Agricultural Process Engineering from Tamil Nadu Agricultural University, Coimbatore, India. He was the recipient of Junior Research fellowship from Indian Council of Agricultural Research and Senior Research Fellowship from Council of Scientific and Industrial Research for his Master and Doctorate programs, respectively. In addition, he has obtained his Diplomas in Production Management from Annamalai University and Export Management from Indian Institute of Export Management, India, respectively. He has been involved in teaching, research, and outreach for about two decades. Particularly addressed issues related to food processing and engineering through gadgets development for coffee drying at estate level, mechanized the production of traditional Indian dairy product, diversified the use of jute and allied fibers, and optimized extrusion and feedstock parameters for bioethanol production, currently addressing food processing industry issues in the Midwest region of North America. Dr. Chinnadurai published in collaboration with various researchers more than 30 peer reviewed research articles in international journals, made more than 55 presentations in various international meetings, contributed 11 book chapters and authored a book.

Research Interest

Food Extrusion, Food Rheology, Drying, Canning, Heat and Mass Transfer, Food Packaging, Shelf Life and Storage Studies, New Product Development, Energy Accounting and Auditing.