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Food Processing and Engineering Lab




Dr. Subramaniam Sathivel

Dr. Subramaniam Sathivel

Professor of Food Engineering

School of Nutrition and Food Science

Department of Biological & Agricultural Engineering

111 Food Science Building
LSU Agricultural Center
Baton Rouge, LA 70803

email: SSathivel@agcenter.lsu.edu
phone: 225-578-0614
fax: 225-578-5300


8 October 2018

Dr. Kevin Mis SolvalDr. Kevin Mis Solval, former graduate student of Dr. Subramaniam Sathivel (Food Processing and Engineering Lab), joined the Department of Food Science and Technology, University of Georgia as an Assistant Professor of Food Engineering. Dr. Mis Solval obtained both M.Sc. and Ph.D. degrees at Louisiana State University. Much of his Ph.D. study involved developing co-current and counter-current spray drying computational fluid dynamics (FD) simulations to predict the quality of fish oil microencapsulated with egg white hydrolysates powders.

When he was a student at LSU, Kevin also assisted Dr. Sathivel with several seafood processing projects including a method developed to improve peeling operation of shrimp. Kevin has published 17 manuscripts and given several presentations at the Institute of Food Technologists (IFT) annual meetings. Kevin received first place for presenting a paper at the 2012 Graduate Student Paper competition of the IFT-Refrigerated and Frozen Division. In 2010, Kevin received a Louisiana Gulf Coast Section of the Institute of Food Technologists (IFT) scholarship to attend the IFT Annual Meeting. He also received a 2013-2014 (Institute of Food Technologists) IFT Feeding Tomorrow General Education Scholarship. Before Kevin joined the University of Georgia, he worked as an Assistant Professor of Biological and Physical Sciences at the University of Holy Cross, New Orleans, LA, from July 2015 to August 2017. Subsequently, he joined Angstron Materials – Global Graphene Group, Dayton, Ohio as a drying process engineer (https://www.linkedin.com/in/kevin-mis-solval-phd). Dr. Sathivel and his students would like to congratulate Kevin on his new job and wish him continuous success in his professional career development.

22 August 2017

The table and beyond - LSU AgCenter researchers studying use of crawfish as more than a meal.

Crawfish might make for more than just a good meal. Tail meat is the main reason farmers raise crawfish, but LSU AgCenter researcher, and School of Nutrition and Food Sciences Professor, Subramaniam Sathivel sees benefits in the entire crustacean.

He and other researchers are working on ways to add value to the Louisiana crawfish crop: potentially as minced meat; a source of chemicals for anti-aging products; and omega-3 oil for its potential health benefits or as a red food coloring.

11 January 2017

Luis Alonso Alfaro SanabriaLuis Alonso Alfaro Sanabria to join Tate & Lyle Company
Mr. Luis Alonso Alfaro Sanabria has joined in Tate & Lyle Company’s Corn Milling plant, Lafayette, Indiana as a Food and Bioprocess Engineer in the Microbiologist-Sanitation section of the plant. This position is related to his Ph.D. dissertation research. Dr. Subramaniam Sathivel (major advisor), School of Nutrition and Food Sciences & Department of Biological & Agricultural Engineering and Dr. Jin-Woo Choi (co-advisor), Division of Electrical and Computer Engineering, School of Electrical Engineering and Computer Science had the pleasure of advising Luis’s Ph.D. study.

LSU College of Agriculture students learn food preservation methods
Craft beer brewing is trendy across the nation. An LSU College of Agriculture food science class, under the direction of Dr. Subramaniam Sathivel is using this trend to learn about food preservation techniques. LSU AgCenter correspondent Tobie Blanchard has the video story.

LSU Distinguished Faculty Award
Congratulations to Dr. Subramaniam Sathivel who was one of only five LSU faculty members to receive the LSU Distinguished Faculty Awards at the 2016 Faculty Awards Presentation on 4 May 2016. The LSU Distinguished Faculty Award (5 awards) recognizes faculty members with sustained records of excellence in teaching, research, service, and/or any combination of the three.

Subramaniam Sathivel invited to Visit Kasetsart University, Thailand
14 April 2016

Visiting international fellows and students visit Hola Nola Foods, Geismar, LA
27 February 2014

Researchers work to make unhealthy foods healthy: Professor adds Omega-3 to catfish.
February 14, 2012. LSU Agcenter.com

Food scientists increase nutritional content of popular foods
February 7, 2012. LSU AgCenter.com

LSU AgCenter scientists make foods healthier, fresher.
February 6, 2012 News Release. LSU AgCenter.com

Developing Oysters For The Frozen, Ready Meal Market.
January 2012. The Fishsite.Com

Microencapsulated fish oil powder from purified red salmon oil.
May 2009. Emerging Food R&D Report.

Eva received the AOCS Honored Student award
January 10, 2011: Congratulations to Huaixia (Eva) Yin, Ph.D. student in Food Science, for receiving the 2011 AOCS Honored Student award. The award recognizes outstanding research in any area of science dealing with fats and lipids. The award provides registration, lodging, meals and partial travel expenses to attend the 2011 May AOCS meeting in Cincinnati, OH.

Eva received the 2010 Institute of Food Technologists Procter...
May 19, 2010:Ms. Huaixia Yin – won 2010 Institute of Food Technologists Procter & Gamble Scholarship ($2,500).

News Archive

revised: 31-Jan-2022 9:35