Alavi, Sajid
Professor
Waters Hall 51
Manhattan, KS 66506
785-410-9051
785-532-7010 fax
salavi@ksu.edu
Area(s) of Specialization
Food engineering, extrusion processing of food and feed, rheology, food microstructure imaging and structure texture relationships
View My Curriculum Vitae (PDF)
Publications
Education
B.S. Agricultural Engineering, Indian Institute of Technology, Kharagpur, Indian, 1995
M.S. Agricultural & Biological Engineering, Pennsylvania State University, State College, PA, 1997
Ph.D. Food Science/Food Engineering Minors: Chem. Eng.; Operations Research & Industrial Eng., Cornell University, Ithaca, NY, 2001
Bio Brief
Sajid Alavi received his B.S. in "Agricultural Engineering" from "Indian Institute of Technology", India in 1995, M.S. in "Agricultural and Biological Engineering" from Pennsylvania State University, PA in 1997 and Ph.D. in “Food Science/Food Engineering" from "Cornell University", Ithaca, NY in 2001. He joined the Department of Grain Science and Industry at Kansas State University in 2002.
Dr. Alavi's research interests lie in food engineering and more specifically in the areas of extrusion processing of food and feed materials, rheology, food microstructure imaging, and structure - texture relationships.
Dr. Alavi's teaching interests include graduate and undergraduate level courses in Extrusion Processing. These include a senior level course in 'Extrusion processing in food & feed industries in the Fall and a graduate level course 'Advanced extrusion processing' every other Fall. He is also the instructor for an undergraduate level course in food engineering, 'Introduction to food engineering' in the Spring.
His current research projects include -"non-invasive imaging of food microstructure"; "phase transition analysis and structure formation in bio-polymeric foams produced by extrusion processing", "starch-based bio-degradable packaging foams" and "floating & sinking aquatic feed using extrusion processing".
He received the 2010 Young Research Scientist Award from AACC International (formerly American Association of Cereal Chemists). Dr. Alavi designs technology and R&D solutions for food, feed and pet food processors, and is involved in projects in USA, Africa, Brazil, India and other countries/ regions around the world. He has provided training and networking opportunities to more than 1000 industry leaders from 30 countries spanning all 6 continents through the internationally reputed short course ‘Extrusion Processing: Technology and Commercialization’ at K-State and similar offerings and workshops in other countries.
The Extrusion Center, which is under his supervision, provides services to the industry for pilot scale trial runs for various products and caters to the needs of research and course-related runs.