Kiruba Krishnaswamy, Assistant Professor
Biomedical, Biological & Chemical Engineering; CAFNR — Food Science
Krishnaswamy’s primary interest is to address global challenges of food and nutrition security through sustainable food process engineering. She is an assistant professor in the Department of Biomedical, Biological & Chemical Engineering with a joint appointment in Food Science (CAFNR).
She was involved in the “Consolidation of Food Security in South India” project in collaboration with McGill University, Tamil Nadu Agricultural University and Canadian International Development Agency (CIDA) during her undergraduate studies. Through this international collaborative project, she experienced the impact of food processing technologies to improve the livelihood of rural communities. Krishnaswamy received the Canadian Commonwealth Scholarship to conduct her Master’s research at McGill University and continued her Ph.D. in Bioresource Engineering. She is a recipient of various awards including the Best Ph.D. Thesis Award from the Canadian Society for Bioengineers (CSBE).
Krishnaswamy managed three salt fortification projects (funded by International Development Research Centre (IDRC), SL@B, Grand Challenges Canada, Bill & Melinda Gates Foundation) during postdoctoral research at University of Toronto. She was instrumental in developing micronutrient fortified salt technologies which resulted in three pilot scale production reaching 60 million people in India. She has collaborated/ consulted on International projects related to food and nutrition security in US, Canada, India and Africa.
- PhD Bioresource Engineering, McGill University, Canada
- M.Tech Food and Agricultural Process Engineering, Tamil Nadu Agricultural University, India & McGill University, Canada
- B.Tech Food Process Engineering, Tamil Nadu Agricultural University, India
Food Engineering and Sustainable Technologies (FEAST) research group integrates food process engineering to address the two interconnected challenges of food and nutrition security.
- Value addition to food loss/waste
- Post-harvest processing of fruits, vegetables, ancient grains, underutilized agro-forestry crops and medicinal plants
- Process development and scaling-up of fortified therapeutic foods to address malnutrition
- Fortification of foods with micro-nutrients (vitamins & minerals) eg. iron, zinc, iodine, folic acid, vitamin B12 to prevent hidden hunger
- Nano /micro- encapsulation based oral delivery systems for micro-nutrients & medicinal bioactive compounds
- Green nanotechnology