FDSN Seminar Series: Suresh Pillai

The Department of Food Science and Nutrition presents its fall 2023 seminar series featuring guest speaker Suresh Pillai—director of Texas A&M University’s National Center for Electron Beam Research, professor of molecular microbiology, and senior faculty fellow—who will give a presentation on “Demystifying Electron Beam Food Pasteurization: Unraveling Misunderstandings.” This seminar is open to the public and will take place on Zoom from 12:45–1:45 p.m. on Thursday, November 2.

Abstract

This presentation will center on the contemporary scientific advancements in electron beam food processing and its transformative impact on global food processing practices. Furthermore, it will explore how this technology can effectively tackle the food safety issues confronting the United States food industry in areas such as fresh produce, spices, meat, and poultry. Additionally, the discussion will delve into the economic aspects of implementing this technology.

Bio

Suresh Pillai is the director of Texas A&M University’s National Center for Electron Beam Research, professor of molecular microbiology, and senior faculty fellow. He is the associate department head for graduate programs in the Department of Food Science and Technology at Texas A&M University. He is a fellow of the International Forum on Industrial Processes and has served on the U.S. Food and Drug Administration’s Science Advisory Board for the National Center for Toxicological Research and the Foundation for Food and Agricultural Research. His research is focused on harnessing eBeam technology for applications including food pasteurization, medical device sterilization, development of vaccines, and the remediation of environmental pollutants. He is a subject matter expert for the International Atomic Energy Agency, and the NNSA—Office of Radiological Security. He has published over 200 peer-reviewed research papers, six reference books, 35 book chapters, and has presented his research and global vision in over 70 countries.

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