Roopesh Syamaladevi, PhD

Assistant Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept

Contact

Assistant Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Email
roopeshms@ualberta.ca
Phone
(780) 492-8413
Address
3-16 Agriculture/Forestry Centre
9011 - 116 St NW
Edmonton AB
T6G 2P5

Overview

About

Education

Ph.D. in Biological and Agricultural Engineering (2012) 

Washington State University, Pullman, WA, USA 

Professional Affiliation

  • Canadian Institute of Food Science and Technology (CIFST)
  • Institute of Food Technologists (IFT)

Research

Food Safety and Sustainability Engineering Research at University of Alberta

Food safety is a global concern and directly linked to the overall sustainability of food systems. According to the World Health Organisation, there are around 1.5 billion cases of food-borne illnesses around the world annually. Recent food safety issues involving low-moisture and fresh foods, packaging and industrial surfaces have resulted in hundreds of product recalls, thousands of illnesses and billions of dollar losses to food industry. Currently, advanced food processing technologies are garnering considerable interest in the food industry as they show promise in improving food safety and quality. The Food Safety and Sustainability Engineering (FSSE) Research Lab at University of Alberta focuses on the development of advanced, green, sustainable technologies to improve food safety (e.g., Atmospheric non-thermal plasma, LED treatment) and overall sustainability of food systems. Despite widespread research, engineering challenges associated with processing protocol development and implementation of these technologies are not yet adequately addressed. Following are the key research areas:

  • Atmospheric Non-thermal Plasma Technology
  • Pulsed LED Processing
  • Low Water Activity Food Safety Engineering
  • 3D Food Printing
  • Antimicrobial Coatings and Films
  • Waste Water Treatment

Please visit my research group website for more details.

Food Safety and Sustainability Engineering (FSSE) research group


Teaching

NU FS 311 Introduction to Food Processing (100%) (Winter 2017, 2018, 2019, 2020)

NU FS 490 Innovations in Food Science (50%) (Fall 2016, 2017, 2018, 2019)

NUFS 403/AFNS 503 Processing of Milk and Dairy Products (30%) (Fall 2017, 2018)

AFNS 500 Individual Study (Winter & Fall 2017)

Announcements

Graduate Training Opportunities

Not currently accepting new student/research assistant applications

Courses

AFNS 503 - Processing of Milk and Dairy Products

Technological principles of milk treatment and processes for fluid milk products; concentrated, dried, sterilized and fermented dairy products; cheese, butter and ice cream. Not to be taken if credit received for NU FS 403. Prerequisite: consent of instructor.

Fall Term 2020
NU FS 311 - Introduction to Food Processing

An introduction to unit operations involved in food processing. Topics include moisture control and dehydration, high and low temperature operations, separation processes and other novel food processing techniques. Prerequisite: NU FS 372 or NU FS 373.

Winter Term 2021
NU FS 403 - Processing of Milk and Dairy Products

Technological principles of milk treatment and processes for fluid milk products; concentrated, dried, sterilized, and fermented dairy products; cheese, butter and ice cream. Prerequisite: NU FS 374.

Fall Term 2020
NU FS 490 - Innovations in Food Science

Integrated exploration of emerging concepts and novel technologies in food science with focus on high pressure treatment, food packaging, hygienic design and the use of enzymes in food. Pre- or corequisites: (NU FS 283 or NU FS 311), (NU FS 372 or 373) and (NU FS 361 or 363).

Fall Term 2020

Browse more courses taught by Roopesh Syamaladevi

Publications

Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review
Author(s): Syamaladevi, R. M., Tang, J., Villa-Rojas, R., Sablani, S. S., Carter, B., Campbell, G
Publication Date: 2016
Publication: Comprehensive Reviews in Food Science and Food Safety
Volume: 15
Issue: 3
Page Numbers: 353-370

Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose flour and peanut butter
Author(s): Syamaladevi, R. M., Tadapaneni, R. K., Xu, J., Villa-Rojas, R., Tang, J., Carter, B., Sablani, S. S., Marks, B.
Publication Date: 2016
Publication: Food Research International
Volume: 81
Page Numbers: 163-170

Water Diffusion from a Bacterial Cell in Low-Moisture Foods
Author(s): Syamaladevi, R. M., Tang, J., Zhong, Q.
Publication Date: 2016
Publication: Journal of Food Science: Concise Reviews and Hypotheses in Food Science

Ultraviolet-C inactivation of Penicillium expansum on fruit surfaces
Author(s): Syamaladevi, R. M., Adhikari, A., Lupien, S. L., Dugan, F., Bhunia, K., Sablani, S. S.
Publication Date: 2015
Publication: Food Control
Volume: 50
Page Numbers: 297-303

UV-C Light Inactivation of Penicillium expansum on Pear Surfaces: Influence on Physicochemical and Sensory Quality during Storage
Author(s): Syamaladevi, R. M., Lupien, S. L., Sablani, S. S., Dugan, F., Killinger, K., Dhinga, A. Ross, C.
Publication Date: 2014
Publication: Post-Harvest Technology and Biology
Volume: 87
Page Numbers: 27-32

Inactivation of Escherichia coli Population on Fruit Surfaces Using Ultraviolet-C Light: Influence of fruit surface characteristics
Author(s): Syamaladevi, R. M., Lu, X., Sablani, S. S., Insan, S. K., Adhikari, A., Killinger, K., Rasco, R., Dhingra, A., Bandyopadhyay, A., Annapure, U.
Publication Date: 2013
Publication: Food and Bioprocess Technology
Volume: 6
Issue: 11
Page Numbers: 2959-2973

Ultraviolet light inactivation of Escherichia coli O157:H7 on organic fruit surfaces. Effect of fruit surface characteristics
Author(s): Adhikari, A., Syamaladevi, R. M., Sablani, S. S., Killinger, K.
Publication: International Journal of Food Microbiology
Volume: 210
Page Numbers: 136-142