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Keshavan Niranjan

Keshavan Niranjan portrait
  • Building international academic programmes (teaching and research)
  • Director of Global Engagement

Office

2-50

Building location

Harry Nursten

Areas of interest

  • Formation and stability of foams and other bubble-containing food systems.
  • Development of compostable and active food packaging (including anti-microbial).
  • Engineering solutions for reducing the adverse health impact of deep fried products.
  • Mass transfer and biochemical reaction networks under ultra high pressures (500-6000 bar).
  • Transport phenomena in food process engineering in relation to the interaction between process conditions and product safety/structure/quality.
  • Enzyme facilitated diffusive extraction of components from fruits and vegetables, and oil from oleaginous materials.

Postgraduate supervision

On-going PhD projects:

  • Resource recovery from Date fruit pits by various extraction technologies
  • Development of low environmental legacy packaging for hot filling
  • Enzymatic modification of proteins for inclusion into UHT processible products
  • AI and Machine learning methods for modelling shelf life of infant food formulations

Teaching

  • Quantitative principles for Food Engineering
  • Engineering Principles for food process and product realisation
  • Food Processing Operations
  • Food Packaging; Hygiene and Cleaning in Food processing

Research centres and groups

Food and Bioprocessing Sciences Group

Research projects

  • Developing whipped products from plant based proteins
  • Development of texture and structure during yoghurt fermentation

Academic qualifications

  • BChem Eng
  • MChem Eng
  • PhD (tech)
  • Fellow of the Institute of Food Science and Technology (FIFST).

Awards and honours

  • Elected Fellow, International Academy of Food Science and Technology (July 2020)
  • Elected Fellow of the Institute of Food Science and Technology (Oct 2005)
  • Life-time Achievement Award Presented by the International Association of Engineering and Food (July 2015)
  • Distinguished Service Award Presented by the International Association of Engineering and Food (Sept 2019)
  • Elected to the IUFoST Fellowship of the International Academy of Food Science and Technology (Aug 2020)

Professional bodies/affiliations

  • Institution of Chemical Engineers
  • Institute of Food Science and Technology
  • Society of Chemical Industry and Institute of Food Technology (USA)

External activities

  • Editor In Chief (Foods) Food and Bioproducts Processing
  • Editor, Scientific Reports
  • Chair, IUFoST Education Working Group on Education Programmes
  • Member, IFST Programme Accreditation Panel, IFT Higher Education Review Board
  • Member of the Editorial Advisory Committee: Journal of Food Engineering; Journal of Food Science; Journal of Food Science and Technology

Publications

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