Professor V.M. (Bala) Balasubramaniam, Ph.D., is with the Departmentof Food Science and Technology and Department of Food Agricultural andBiological Engineering, The Ohio State University (OSU), Columbus, OH. Dr. Bala has been conducting multidisciplinary research on microbial safety and quality of various emerging foodprocessing technologies including high pressure processing. Current OSU research program focuseson food safety applications of high-pressure pasteurization and sterilization,developing kinetic models for bacterial spore destruction, estimation of insitufood properties under pressure and evaluation of food quality underpressure.
Dr. Bala authored or co-authored 65 peer-reviewed journal articles, 7 book chapters, and 120 technical presentations. Dr. Bala also co-authored fact sheets for food processors on various nonthermal processing technologies (http://fst.osu.edu/bala/bala.htm). He teaches courses on principles of thermal and nonthermal processing
Dr. Balais one of the founding members of the Nonthermal Processing division and servedthe division in various roles including member-at-large, chair of graduate paper competition committee, committee on nominations, and representative to IFT Technical Publication Committee. He served as the member of organizing committee of various nonthermal processing workshops and short courses co-sponsored by the division. Currently he is serving as the past chair of the nonthermal processing division.