Sudhir Sastry, Ph.D

Dr. Sastry works to develop alternative processing technologies to inactivate harmful pathogens within food without compromising quality. His research interests include ohmic heating, aseptic, high pressure and PEF processing, the influence of moderate electric fields on biological materials, and the safety of fresh produce. Information on Dr. Sastry’s projects may be accessed through his research group’s website: http://www.oardc.ohio-state.edu/sastry