Mukund Karwe, distinguished professor in the Department of Food Science, received the 2019 Lifetime Achievement Award from the International Association for Engineering and Food (IAEF) during the 13th International Congress on Engineering and Food held in Melbourne, Australia, from September 23-26. The IAEF Lifetime Achievement Award recognizes long-serving experts for their “lifelong contribution and international impact on the progress of food engineering.”
His work focuses on food extrusion, microwave and hybrid baking, fortification of foods with omega-3 fatty acids, high pressure food processing, effects of processing on nutraceuticals in foods, cold plasma processing and mathematical modeling of flow of food in human GI tract. For more than 30 years, this comprehensive research portfolio has impacted the areas of food processing, food quality, food safety and nutrition. He has published over 100 research articles and book chapters as well as a co-edited book.
An editor of the Journal of Food Engineering, Karwe was elected a fellow of the Institute of Food Technologists and the International Academy of Food Science and Technology. In 2014, he was appointed the dean of international programs at the School of Environmental and Biological Sciences.
IAEF is a global body representing professional engineering societies, including food engineering activities. For more than the last 50 years, the International Congress on Engineering and Food–usually held in a four year cycle at different locations–has been considered the major event in food engineering and related fields.
The 2019 Congress, referred to as ICEF13, brought together representatives from the production sectors, science, technology, business communities and government focusing on how food engineering can deliver innovation and solutions to enhance the food value chain for the benefit of consumers, the environment and economy.