Prof. Osvaldo H. Campanella holds a degree in Chemical Engineering from the University of Buenos Aires, Argentina, and a PhD in Food Engineering from the University of Massachusetts, USA. After completing his PhD, he moved to New Zealand as a faculty member in the Department of Food Technology at Massey University. At that university, he focused his research on food engineering, heat transfer modeling, food extrusion, rheology, and dairy technology. Prof. Campanella was appointed at Purdue University in 1999, where he continued working in the areas of food engineering and rheology, notably applied to biomaterials, and thermal processing. He joined Ohio State in 2019 as the Carl E. Haas Chair Endowed Chair in Food Industries. His research focuses on food processing engineering, extrusion, rheology, modeling food processes, the structure–function of foods and food ingredients, and modeling the kinetics of microorganism survival and food nutrients during thermal and non-thermal processes.
