Gour Choudhury

Expertise: 
Food Process Engineering

Education
PhD University of Alberta, Canada
MS University of Mysore, India
BS University of Gauhati (India)
Courses
Process Engineering/Development/Optimization/Automation/Reinvention
Extrusion Processing; Water conservation during Food Processing 
Resource Recovery and Utilization 
Sustainable Food Processing 
Food Packaging
Dairy Processing
Drying 
Fruit/Nut Processing
Extraction
Alternative Crop Production/Processing
Enzyme Reaction
Thermal Processing
Modeling
Value-added processing
Functional Properties
Seafood Processing
Facility Development.

Statement
Dr. Choudhury has a PhD in Food Engineering and has expertise in Process Engineering, Development and Automation. He has 25+ years of professional experience at five different universities (Utah State, Alaska, Wisconsin, California State Fresno and Cal Poly San Luis Obispo). Over this period he developed and managed academic programs, developed and taught a wide variety of courses (Food Engineering /Chemistry /Analysis/ Processing /Packaging /Safety/Laws, Separation Processes, Unit Operations, and Dairy/Seafood Processing); supervised thesis of 25 graduate students (Ph.D. and M.S.); engaged in international activities; developed and executed numerous collaborative research projects with industry and academic intuitions (MIT, Vanderbilt University, and University of Manitoba). He has executed two "concept-to commercialization" projects and holds 6 patents in the areas of process engineering and automation. He has published extensively (9 book/monograph chapters, 25 articles in refereed journals, and 67 abstracts), and presented 70+ research papers in international, national and regional conferences and 7 invited seminars in different universities and research institutes.