Early-bird deadline extended till July 3 2009."Extrusion Processing: Technology and Commercialization" short course - August 11-14, 2009 - Brochure
"Three Graduate Students from the Extrusion lab Receive Awards in Spring and Summer 2009"
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"Healthy Snacks for Middle School Children Project"
Watch Youtube Video
"Michael Cheng from the extrusion lab has joined Extru-Tech and will head its new branch at Bivap"
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Dr. Sajid Alavi,
Associate Professor,
Department of Grain Science and Industry,
201 Shellenberger Hall,
Kansas State University,
Manhattan, KS-66506
Ph:785-532-2403,
Fax: 785-532-4017
E-mail: salavi@ksu.edu
Sajid Alavi received his B.S. in Agricultural Engineering from Indian Institute of Technology, India in 1995, M.S. in Agricultural and Biological Engineering from Pennsylvania State University, PA in 1997 and Ph.D. in Food Science/Food Engineering from Cornell University, Ithaca, NY in 2001.He joined the Department of Grain Science and Industry at Kansas State University in 2002.
Dr. Alavi's research interests lie in food engineering and more specifically in the areas of extrusion processing of food and feed materials, rheology, food microstructure imaging ,structure - texture relationships,and value added uses of biological materials and residues.
His current research projects are 1) dynamics of microstructure formation in extruded biopolymer foams, 2) use of non-invasive X-ray micro tomography(XMT) for characterizing extrudate micro-structure and structure-texture relationships, 3) gluten-free foods based on grain sorghum, 4) starch-clay nano-composite packaging, 5) high-fiber and fruit-based healthy snacks, and 6) cellulosic ethanol.
Dr. Alavi's teaching assignments include a senior level course in 'Extrusion processing in food & feed industries' and a graduate level course 'Advanced extrusion processing' .
The Extrusion Lab, under his supervision, provides to the industry extrusion training through short courses and services for pilot scale trial runs for various products.
Extrusion Group Picture Jan 29 2009
