Supratim Ghosh
Associate Professor

Food and Bioproduct Sciences

My research interests lie at the convergence of food physics, chemistry and engineering. The driving force is to improve the quality of human life through the development of novel bio-based materials for enchanced food quality and functionality.

The focus of my research is to understand how the physiochemical functionality of molecules at the nano- and micro- scales can be controlled to improve macroscopic properties of food and its overall healthfulness. To be specific I want to understand the mechanisms of structure formation in emulsions and nanoemulsions and how the interfacial nanostructure might be modified through the interactions between surfactants, crystals and other additives. The knowledge gained from this research will then be used for the development of multifunctional bio-based nano- and micro- structures to deliver active components in food without any loss in functionality during processing and digestion (e.g. prevention of lipid oxidation or protection against adverse environment of GI tract so that functionality can be delievered in the targeted organs).

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• Ph.D. (Food Science), Pennsylvania State University, USA
• B.Tech. (Chemical Technology), University of Calcutta, India
• B.Sc. (Chemistry), University of Calcutta, India

Yerramilli, M., Longmore, N., and Ghosh, S.  2017.  Improved stabilization of nanoemulsions by partial replacement of sodium caseinate with pea protein isolate.  Food Hydrocolloids, 64: 99-111.  https://doi.org/10.1016/j.foodhyd.2016.10.027

Yerramilli, M. and Ghosh, S.  2017.  Long-term stability of sodium caseinate-stabilized nanoemulsions.  Journal of Food Science and Technology, 54(1): 82-92.  https://doi.org/10.1007/s13197-016-2438-y

Liu, J., Shim, Y.Y., Shen, J., Wang, Y., Ghosh, S., Reaney, M.J.T.  2016.  Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars.  International Journal of Food Science and Technology, 51(10): 2313-2326. https://doi.org/10.1111/ijfs.13200 

Chang, C., Tu, S., Ghosh, S., and Nickerson, M.T. 2015. Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates.  Food Research International, 77(3): 360-367. https://doi.org/10.1016/j.foodres.2015.08.012

Nadin, M., Rousseau, D., and Ghosh, S.  2014.  Fat crystal-stabilized water-in-oil emulsions as controlled release systems.  LWT-Food Science and Technology, 56(2): 248-255.  https://doi.org/10.1016/j.lwt.2013.10.044 

Undergraduate courses

• FABS 210 - Dimensions of Food Science