Dr. V.M. Balasubramaniam is the Koehler–Ayres Professor of Food Processing and Sustainable Food Manufacturing Systems in the Department of Food Science and Technology at the University of Georgia (UGA), Griffin, GA. Prior to joining UGA, he served as professor of food engineering at Ohio State University (2002–2025) and as a faculty member at the National Center for Food Safety and Technology, Illinois Institute of Technology (1995–2002). He also holds an emeritus professorship from Ohio State University.
Dr. Balasubramaniam’s research advances engineering-based multidisciplinary approaches for developing next-generation sustainable food manufacturing and sanitation technologies that enhance pathogen reduction while preserving nutritional quality. He also contributes to food waste reduction through valorization and circular bioeconomy concepts.
Dr. Balasubramaniam has provided extensive leadership services, including as chair, past chair, and secretary of the nonthermal processing and food engineering divisions of the Institute of Food Technologists (IFT). Since 2000, he has been actively involved with the IFT–EFFoST International Nonthermal Processing Workshop Committee.
Dr. Balasubramaniam’s laboratory has mentored over 30 graduate students and 20 visiting scholars. He has authored more than 180 peer-reviewed publications and book chapters, four books, and over 270 professional presentations. His contributions have been recognized with numerous honors, including the 2021 IFT Research and Development Award.