Osvaldo H CampanellaProfessor Osvaldo H. Campanella has specialized in Food Engineering. He has worked on modeling the fluid-mechanics of coating flows and rheology of coating dispersions before obtaining a scholarship to carry out graduate studies at the University of assachusetts in Food Engineering. On completion of his PhD, he worked as a postdoctoral fellow in the same University working in the characterization of food powders. In 1990, Professor Campanella was appointed in the Department of Food Technology, Massey University, New Zealand as a Lecturer and was promoted to the range of Senior Lecturers in the highest range of that position. He focused his research on Food Engineering, Heat Transfer Modeling, Food Extrusion, and Rheology mainly focused on bio and renewable materials. He moved to Purdue University in 1999 where he continued working on areas of Rheology, Food Engineering and Food Processing. He is also actively involved in research related to new methods to characterize the formation of complex compounds using novel acoustic/ultrasound techniques. Since his appointment at Purdue, Professor Campanella has been associated with the Whistler Carbohydrate Research Center where he has researched methods to characterize starch and other biomaterials. Professor Campanella has published more than 150 peer reviewed scientific articles related to rheology, food engineering, extrusion, thermal processing and physicochemical characterization of biomaterials. He co-authored a book in Extrusion of Food and Non-Food materials published in 2014. Professor Campanella was awarded the Best Engineering Teacher Award in Agricultural and Biological Engineering in 2000-2001, 2011-2012 and 2016-2017. In 2007 he was named Purdue University Scholar, a distinction given to faculties that have shown excellence in research and teaching. Professor Campanella has been awarded twice (2008 and 2010) as one the faculties to receive grants for more than one million dollars. He holds several patents related to the processing and functionality of dietary fibers and other biomaterials Read More Read Less