Professor and Chair, Department of Food Science, Rutgers, The State University of New Jersey
Over the last 22 years, Dr. Karwe’s research has covered areas such as food extrusion, microwave and hybrid aking, fortification of foods with Omega-3 fatty acids, high pressure food processing, and effect of processing on nutraceuticals in foods. He has published over 100 research articles and book chapters, including one co-edited book on food extrusion science and technology. He has given research seminars in India, UK, France, Turkey, Italy, Australia, Kuwait, Brazil, China, Greece and S. Korea. Dr. Karwe has guided research of eight doctoral students, twenty-four master’s students and five post-doctoral researchers. Dr. Karwe teaches graduate and undergraduate food engineering courses. In 2008, he received Warren Susman Teaching Excellence award from Rutgers University and in 2009 he was the recipient of William Cruess Award, the national Teaching Excellence Award in Food Science & Technology, from the Institute of Food Technologists (IFT), USA.