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Grain Science and Industry

Kaliramesh Siliveru

Assistant Professor Kali Headshot

002 B Waters

Manhattan, KS 66506 

Area(s) of Specialization 

Grain processing and milling, process modeling and simulation, particle technology and materials handling; physical, chemical, and surface properties and their correlation in food and feed materials.  


B.S. Food Science, Acharya N.G Ranga Agricultural University, India, 2010

M.S. Food Process Engineering, Indian Institute of Crop Processing Technology, India, 2012

Ph.D. Grain Science, Kansas State University, Manhattan, KS, 2016 

Bio Brief 

Dr. Kaliramesh (Kali) Siliveru is the assistant professor in grain processing. He teaches courses over particle technology, advanced grain processing technology, and grain handling. Along with teaching, Siliveru conducts research related to grain processing and storage. He has ample experience with research, having worked as a research assistant in the department of Biosystems Engineering while working on his master's at the University of Manitoba, and then as a research associate for the Department of Biological and Agricultural Engineering. During his career, Siliveru has authored or co-authored 10 refereed journal papers and more than 26 conference papers. Since starting his academic and professional career at K-State, Siliveru has been honored with 13 awards in the department, college, university, national and international levels. A few of these awards include the 2018 New Face of ASABE, 2017 Order of the Engineer from the ASABE, 2016 Outstanding Graduate Student (PhD) from the Department of Grain Science and Industry, 2016 AACCI Milling and Baking Travel Award, 2015 Texture Technologies Quality Research Award – Best Presentation from the AACCI, and 2014 Distillers Grain Research Scholarship from the Distillers Grain Technology Council.


Siliveru’s research interests include: milling or processing of wheat, sorghum, and other grains; process modeling and simulation; food safety; particle technology and materials handling; physical, chemical, surface properties and their correlation in food and feed materials.