23 Mar Keynote Speaker: Sundaram Gunasekaran, Professor (UW-Madison, USA)
Education: Ph.D. (1985), University of Illinois, Urbana-Champaign; M.Eng. (1981), Asian Institute of Technology, Thailand; B.E. (1979), Tamil Nadu Agricultural University, India
Current Status: Professor and Director of CALS Global, University of Wisconsin-Madison
Honors and awards: Distinguished Professor, Zhejiang Academy of Agricultural Sciences, China; Fulbright Scholar; Distinguished Alumni Award, AIT; Fellow, ABABE; International Dairy Foods Research Award, ADSA; SCJohnson Distinguished Research Fellow
Teaching areas: Food processing, Engineering properties of foods, Rheology of foods and biomaterials, Thermodynamics.
Research interests areas: Food materials properties, quality, and safety; food rheology; nanotechnology; and biosensing.
Publications: Over 200 technical publications and two books including co-authoring (with Mehmet Ak) a book entitled Cheese Rheology and Texture, CRC Press, Boca Raton FL, 2002. Complete list of publications at: https://goo.gl/qzVtgk