V.M. (Bala) Balasubramaniam

Ph.D., Associate Professor of Food
Safety Engineering

Contact Information:

Address:
333 Parker Food Science and
Technology Building
2015 Fyffe Road
Columbus, Ohio 43210-1057

Phone: (614) 292-1732

FAX: (614) 292-0218

E-Mail: balasubramaniam.1@osu.edu

Website(s): Pressure Processing Website

Education:

Ph.D. Agricultural Engineering (Food Engineering), 1993.
The Ohio State University, Columbus, OH USA.

M.Eng. Agricultural and Food Engineering (Post-harvest Technology), 1989. Asian Institute of Technology, Bangkok, Thailand.

B.E. (Ag) Agricultural Engineering, 1987.
Tamil Nadu Agricultural University, Coimbatore, India.

Professional Positions:

The Ohio State University, Columbus, OH 43210.
Associate Professor, Department of Food Science and
Technology & Department of Food Agricultural
and Biological Engineering 10/06 – present.

Assistant Professor, Department of Food Science and
Technology & Department of Food Agricultural
and Biological Engineering 11/02 - 09/06.

Illinois Institute of Technology, Summit, IL 60501.
Associate (Research) Professor (07/98 – 09/02); Director of Graduate Studies,
Food Process Engineering/Food Safety and Technology (06/97-09/02); Assistant
(Research) Professor (10/95-07/98) National Center for Food Safety and
Technology
Adjunct Professor (01/97 – 09/02), Department of Chemical and Environmental
Engineering.

The University of Georgia, Griffin, GA 30223.
Postdoctoral Research Associate (01/94-10/95), Center for Food Safety and Quality Enhancement.

The Ohio State University, Columbus, OH 43210.
Graduate Research Associate (01/90-12/93), Department of Agricultural Engineering

Representative Publications:

• Rajan, S., J. Ahn, V. M. Balasubramaniam and A. E. Yousef. 2006. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in mashed egg patties. Journal of Food Protection. 69(4) 853-860.
• Li, Si-Quan, Howard Q. Zhang, V.M.Balasubramaniam, Young-Zoon Lee, Joshua A. Bomser, Steven J. Schwartz, and C. Patrick Dunne. 2006. Comparison of effects of high pressure processing and heat treatment on immunoactivity of bovine milk immunoglobulin G in the enriched soymilk under equivalent microbial inactivation levels. Journal of Food and Agricultural Chemistry. 54(3), 739-746.
• Ramaswamy, R., V.M. Balasubramaniam, and S.K. Sastry. 2005. Effect of high pressure and irradiation treatments on hydration characteristics of navy beans. International Journal of Food Engineering 1(4) 3:1-17.
• Balasubramaniam, V.M., E. Y. Ting, C.M. Stewart and J.A. Robbins. 2004. Recommended laboratory practices for conducting high-pressure microbial experiments. Innovative Food Science and Emerging Technologies. 5(3), 299-306.
• Raghupathy Ramaswamy, V.M. Balasubramaniam, and Gönül Kaletunc. 2004. High pressure processing: Fact sheet for food processors. FSE-1-04. Ohio State University Extension Fact Sheet, Columbus, OH.
• Ariefdjohan, M.W., P.E. Nelson, R.K. Singh, A.K. Bhunia, V.M. Balasubramaniam, and N. Singh. 2004. The use of high hydrostatic pressure treatment in eliminating Escherichia coli O157: H7 and Listeria monocytogenes in alfalfa seeds. Journal of Food Science. 69(5), M117-20.
• Caner, C., Hernandez, R., Pascall, M.A. and V.M. Balasubramaniam. 2004. The effect of high pressure processing on the sorption of selected food simulants into polymeric films used for food packaging. Packaging Technology and Science. 17:139-153.
• Fleischman GJ, Ravishankar S, and V.M. Balasubramaniam. 2004. The inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment in a static chamber. Food Microbiology 21 (1): 91-95.
• Balasubramanian, S. and V.M. Balasubramaniam. 2003. Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing. Food Research International 36(7), 661-668.
• Balasubramaniam, V.M. 2003. High Pressure Food Preservation. In: Encyclopedia of Agricultural, Food and Biological Engineering. Heldman, D. (Ed.) Marcel Dekker, Inc., New York. pp. 490–496.
• Adhikari, C., V.M. Balasubramaniam and U.R. Abbott. 2003. A Rapid FTIR Spectroscopic method for screening methyl sulfide and hexanal as indicators of degradation in Meals Ready to Eat product. Lebensmittel-Wissenschaft-und-Technologie 36 (1): 21-27.
• Rasanayagam, V., V. M. Balasubramaniam, E. Ting, C. E. Sizer, C. Anderson, and C.Bush. 2002. Compression heating of selected fatty food substances during high pressure processing. Journal of Food Science 68 (1) 254-259.
• Schwhecker, A., V.M. Balasubramaniam, G. Sadler, M.A. Pascall, and C. Adhikari. 2002. Influence of high pressure processing on selected polymeric materials and on the migration of a pressure transmitting fluid. Packaging Technology and Science 15(5), 255-262.
• Ravishankar, S., G. F. Fleischman, and V.M. Balasubramaniam. 2002. The inactivation of Escherichia coli O157:H7 during pulsed electric field (PEF) treatment in a static chamber. Food Microbiology 19, 351-361.
• Sizer, C., V.M. Balasubramaniam, E. Ting. 2002. Validating high-pressure processes for low-acid foods. Food Technology. 56(2), 36-42.
• Ting, E., V.M. Balasubramaniam, E. Raghubeer. 2002. Determining thermal effects in high pressure processing. Food Technology. 56(2), 31-35.

Teaching:

FST630- Principles of Food Processing U G 4 (Winter Quarter)
Principles of science and engineering applied in food processing and their unit operations including concentration, separation, nonthermal, and thermal sterilization processes.

FST401-Introduction to Food Processing U 3 (Spring Quarter)
Unit operations in food processing, basic elements of food processing equipment, product formulation, food manufacturing, quality control, cleaning, and sanitizing.

FST648 Essentials of Food Plant Operation U G 3 (Winter Quarter)
An in-depth presentation of the special factors affecting food plant organization, production, procurement, distribution, and the interaction required to develop plant operations. (team taught)

Scientific and Professional Societies:

Honors and Awards:

• 2004 Outstanding Member Award, Institute of Food Technologists (IFT), Nonthermal Processing Division, Chicago, IL. Elected to 2004 Hall of Honor in recognition of outstanding professional and scientific, service to the division.
• Election to Honor Societies: Sigma Xi, The Scientific Research Society (1995) Gamma Sigma Delta Agriculture Honor Society (1993); Alpha-Epsilon Agricultural Engineering Honor Society (1992).
• Government of Japan Scholarship, Asian Institute of Technology, Thailand (1988-89).
• Recipient, Gold medals for academic excellence, Tamil Nadu Agricultural University, Coimbatore, India (1987).
• Recipient, Best undergraduate research project in Agricultural Engineering, Tamil Nadu Agricultural University, Coimbatore, India (1987).
• Recipient of scholarships for undergraduate education from Indian Council on Agricultural Research (1984), Tamil Nadu Agricultural University (1985-87), and Government of Tamil Nadu, India (1983).

Professional Services:

• USDA/CSREES Peer Review Panel, NRI Competitive Grants on Food characterization / Value added program. 2003 and 2002.
• Reviewer, IFT-FDA document on Kinetics of Microbial Inactivation for Alternative Food Processing Technologies 1999-2000.
• Reviewer: J. Food Science, Trans. ASAE, Trans. IChemE., Biomolecules, J. Food Process Engineer, Lebenmittel-Wissenschaft and Technologies.
• Editorial Board Member, International Journal of Food Engineering, Berkeley Electronic Press.
• Technical Publication Subcommittee Representative, IFT Nonthermal Processing Division, 1999 –2003.
• Member-at-large, IFT Nonthermal Processing Division (1998 – 2001 & 2003-present), Food Engineering Division (2003-present).