Professional Bio

Dr. Shyam Sablani, is Associate Professor of Food Engineering at Washington State University. He received his B.E. from National Institute of Technology and M.S. from Indian Institute of Technology in Mechanical Engineering, and Ph.D. from McGill University in Food Engineering. His current research interests include developing high gas barrier polymer packaging for food processing technologies, and applications of materials science principles for understanding physical and chemical changes in dehydrated and frozen foods. Dr. Sablani is a member of the Institute of Food Technologists, Flexible Packaging Association, Technical Association of Pulp and Paper Industry, International Society of Food Engineering, and Scientific Editor of Food Engineering, Materials Science and Nanotechnology section of Journal of Food Science. He is a recipient of 2016 Institute of Food Technologists Marcel Loncin Research Prize.