Dr. Shyam Sablani is a Professor of Food Engineering at Washington State University. He received his B.E. from National Institute of Technology, Raipur and M.S. from Indian Institute of Technology, Madras in Mechanical Engineering, and Ph.D. from McGill University, Canada in Food Engineering. His current research interests include development of sustainable polymer packaging for improved food safety and quality, and materials science approach to improve safety and quality of frozen and dehydrated food. Dr. Sablani’s research has informed the development of next-generation barrier packaging, which incorporate ethylene vinyl alcohol, metal oxide coated polyethylene terephthalate and oxygen scavengers.

Dr. Sablani is a member of the Institute of Food Technologists, Flexible Packaging Association, International Association of Food Protection, International Society of Food Engineering, and Scientific Editor of Journal of Food Engineering. He is a recipient of 2021 Frozen Food Foundation Freezing Research Award, and 2016 Institute of Food Technologists Marcel Loncin Research Prize. Dr. Sablani has procured over US$ 5.0 M of direct competitive extramural funds to support his research program, published more than 250 research papers in peer reviewed journals, over 30 book chapters, presented more than 125 conference papers, and edited a Handbook on Food and Bioprocess Modeling Techniques. He is currently scientific editor of the Journal of Food Engineering.