Suzanne Adams Kulshrestha

Post Doctoral Researcher

Department of Food, Agricultural, and Biological Engineering

590 Woody Hayes Dr.

Columbus, OH 43210

(614) 247-7223

 

 

EDUCATION

Ph.D., Food Science and Technology, The Ohio State University, 2002

Dissertation title:  Membrane Permeability Changes During Moderate Electric Field Processing Of Vegetable Tissue

Researched permeability of cell membranes by analyzing dielectric spectra and by measuring effusion of cell constituents.

            Coursework highlights: Electrochemistry, Biochemistry of Proteins, Food Engineering, Food Chemistry, Food Microbiology, Food Law, Food Additives.

 

M.S., Food Science and Technology, Texas A&M University, 1993

            Thesis title:  Development of Low-Fat Ground Beef Patties with Extended Shelf Life

 

B.S., Biochemistry, The Ohio State University, 1989

 

 

PUBLICATIONS

 

Kulshrestha, S.A. and Sastry, S.K. 2010.  Changes in permeability of moderate electric field (MEF) treated vegetable tissue over time.  Innovative Food Science and Emerging Technologies 11: 78-83.

 

Kulshrestha, S, Sarang, S., Loghavi, L. and Sastry, S.  2008.  Moderate Electrothermal Treatments of Cellular Tissues.  Ch. 4, in Electrotechnologies for Extraction from Food Plants and Biomaterials. Vorobiev, E. and Lebovka, N., eds. Springer.

 

Kulshrestha, S.A. and Sastry, S.K. 2006.  Low-frequency dielectric changes in cellular food material from ohmic heating: Effect of end point temperature.  Innovative Food Science and Emerging Technologies 7:257-262.

 

Kulshrestha, S.A. and Sastry, S.K. 2003.  Frequency and voltage effects on enhanced diffusion during moderate electric field (MEF) treatment.  Innovative Food Science and Emerging Technologies 4: 189–194.

 

Sastry, S.K., Yousef, A., Cho, H-Y., Unal, R., Salengke, S., Wang, W-C., Lima, M., Kulshrestha, S., Wongsa-Ngasri, P. and Sensoy, I.  2002.  Ohmic heating and moderate electric field (MEF) processing.  Ch. 47, in Engineering and Food for the 21st Century, Welti-Chanes, J., Barbosa-Canovas, G.V., and Aguilera, J.M., eds.  CRC Press.

 

Kulshrestha, S.A. and Rhee, K.S.  1996.  Precooked reduced-fat beef patties chemical and sensory quality as affected by sodium ascorbate, lactate and phosphate. J. Food Sci. 61(5):1052-1057.

 

PROFESSIONAL EXPERIENCE:

 

THE OHIO STATE UNIVERSITY, Columbus, OH

7/03-8/04 and 7/07 to present

Post Doctoral Researcher, Department of Food, Agricultural, and Biological Engineering.

Self directed research includes studies of electrodynamics and enzyme kinetics.  Assist other team members in developing and troubleshooting procedures, editing, web site development, and other miscellaneous tasks as needed.

 

THE OHIO STATE UNIVERSITY, Columbus, OH

3/93-12/02

Graduate Student, Department of Food Science & Technology

Research on the effects of electric fields on cell membranes.

 

TEXAS A&M UNIVERSITY, College Station, TX

9/90 - 5/93

Graduate Student, Department of Animal Science

Studied the effect of antioxidants in meat on lipid oxidation, microbial counts, non-heme iron, sensory properties and proximate composition.

 

ROXANE LABORATORIES, Columbus, OH

10/89 – 8/90

Chemist

Quality control for pharmaceutical company.  Tested raw materials for purity and identity using traditional and instrumental methods, such as FTIR and HPLC.

 

AIR FORCE WRIGHT AERONAUTICAL LABORATORIES, WPAFB, OH

7/87 - 9/87

Engineering Technician

Performed laboratory testing, organizational tasks, and data entry.

 

 

 

HONORS AND AWARDS

§         USDA National Needs Fellowship, OSU, 1993-1996

§         Membership in Phi Tau Sigma, 1991

§         Regents Fellowship, 1990

§         Graduation "with Honors in the Liberal Arts", 1989

§         Membership in HELIX, the biological sciences honor society, 1987-1989

§         National Merit Scholarship, 1985

 

This document was updated on Nov. 15, 2010.