» Dr. Anuradha Prakash

Professor, Director, Food Science Program

Schmid College of Science and Technology

Food Science , School of Earth and Environmental Sciences

Email:

prakash@chapman.edu

Education

University of Mumbai, Bachelor of Science
Ohio State University, Master of Science
Ohio State University, Ph.D. in Food Science and Nutrition

Biography

Program Director

After earning a doctorate in Food Science and Technology at the Ohio State University, Anuradha spent several years at the US Army Natick RD&E Center, Natick, MA researching microwave freeze-drying and validating microwave sterilization for army rations.pShe is currently a Professor of Food Science and Nutrition and Director of the Food Science Program at Chapman University, Orange, CA. She has expertise in the areas of food processing and preservation, specifically microwave processing and food irradiation. Her current research focus is on the use of various technologies to enhance the safety and shelf-life of fresh-cut fruits and vegetables and ready-to-eat meals.

Anuradha has a keen interest in issues of food availability and security in developing countries and the incidence of hunger and malnutrition.

Recent Creative, Scholarly Work and Publications

Prakash A. 2012. Irradiation of tree nuts. In Food Irradiation Research and Technology. Christopher Sommers and Xuetong Fan (Eds.). 2nd edition. IFT Press and Blackwell Publishing. In Press.

Ahles CP, Singh H, Joo W, Lee Y, Lee LC, Colazas W, Pierce RA, Prakash A, Jaque SV, and Sumida KD. 2012. High volumes of resistance exercise are not required for greater BMD during growth. Medicine and Science in Sports and Exercise. Available online: http://www.ncbi.nlm.nih.gov/pubmed/22843104

Hughey CA, Janusziewicz R, Minardi, CS, Phung J, Huffman BA, Reyes L, Wilcox B, Prakash A. 2012. Distribution of almond polyphenols in blanch water and skins as a function of blanching time and temperature. Food Chemistry 131(4): 1165-1173.

McDonald H, McCulloch M, Caporaso F, Winborne I, Oubichon M, Rakovski C, Prakash A. 2012. Commercial Scale Irradiation for Insect Disinfestation Preserves Peach Quality. Radiation Physics and Chemistry 81:697-704.

Prakash A. In Deen K. Chatterjee, ed., Springer Encyclopedia of Global Justice. Heidelberg: Springer. Author of entry on “Food.”

Murugesan L, Williams-Hill D, Prakash A. 2011. Effect of irradiation on Salmonella survival and quality of two varieties of green onions. J. Food Science. 76(6): M439-M444.

Chou K, Williams-Hill DM, Fazel N, Prakash A, Orlandi PA. 2011. Purification of Hepatitis A Virus Genomic RNA for Improved Detection. FDA/ORA/DFS Laboratory Information Bulletin 4494. August 2011.

Prakash A., Lim, F.T., Duong, C., Caporaso, F., Foley, D. 2010. The effects of ionizing irradiation on Salmonella inoculated on raw almonds and changes in sensory properties. Radiation Physics and Chemistry. 79(4):502-506.

Fan, X, Niemira, B., and Prakash, A. 2008. Irradiation of fruits and vegetables. Food Technology. 3:37-43

Prakash, A., Chen, P.C., Pilling, R.L., Johnson, N., Foley, D. 2006. 1% CaCl2 treatment in combination with gamma irradiation is beneficial to physicochemical and microbial properties of diced tomatoes. Foodborne Pathogens Disease. 4(1):89-98.

Kwakwa, A. and Prakash, A. 2006. Irradiation of tree nuts. In Food Irradiation Research and Technology. Christopher Sommers and Xuetong Fan (Eds.). IFT Press and Blackwell Publishing.

Prakash, A., Johnson, N., Foley, D. 2006. Irradiation D-values of Salmonella spp in 1% calcium chloride dipped diced tomatoes. Foodborne Pathogens Disease. 4(1):84-88

Foley, D. M., Trimboli S.L., Lamb, J. Gogley, J., Thompson, J., Caporaso, F., Calicchia, M., Prakash, A. 2005. Acid-adaptation does not increase the resistance of Listeria monocytogenes to irradiation in a seafood salad. International J. Food Microbiology. 99(2): 147-156.