Professional Bio

Professor Osvaldo H. Campanella holds a degree in Chemical Engineering from the University of Buenos Aires, Argentina and a PhD in Food Engineering from the University of Massachusetts, USA. He worked on modeling the fluid-mechanics of coating flows and rheology of coating dispersion before obtaining a scholarship to carry out graduate studies at the University of Massachusetts in Food Engineering. On completion of his PhD, he moved to New Zealand as a faculty in the Department of Food Technology, Massey University. In that university he focused his research on Food Engineering, Heat Transfer Modeling, Food Extrusion, Rheology and Dairy Technology. Professor Campanella was appointed at Purdue University in 1999 where he continued working on areas of Food Engineering and Rheology applied to biomaterials, and Thermal Processing. He is also actively involved in research related to new methods to characterize the formation of complex materials using novel acoustic/ultrasound techniques. Professor Campanella has published more than 140 scientific articles related to food engineering, rheology, extrusion, thermal processing and physicochemical characterization of biomaterials and holds two patents and he has recently authored on Extrusion of food and non-food materials. In 2007 he was named Purdue University Scholar, a distinction given to faculties that have shown excellence in research and teaching. Professor Campanella was awarded the Best Engineering Teacher Award in Agricultural and Biological Engineering in 2000-2001 and in 2011-2012.