Julius Bauermann Lectureship Award Winner:

Dr. MUKUND V. KARWE is Professor of Food Engineering and Chair, Department of Food Science at Rutgers University, New Jersey.  Over the last three decades, Dr. Karwe's research has covered areas such as Food Extrusion, Hybrid Baking, Fortification of Foods with Omega-3 fatty acids, High Pressure Processing, Effect of Processing on Nutraceuticals in Foods, Cold Plasma Processing, and Flow of Food in Human GI tract. He has published over 100 research articles and book chapters, including one co-edited book. He has given research seminars in UK, France, Turkey, Italy, Australia, Kuwait, Brazil, China, Greece, S. Korea, and India. In 2009 Dr. Karwe was the recipient of IFT's William Cruess Award for Teaching Excellence and in 2012, he was elected as a fellow of IFT. Dr. Karwe received B.Tech. in Mechanical Engineering from the Indian Institute of Technology Bombay, India, M.S. and Ph.D., Mechanical and Aerospace Engineering from Rutgers University.