Sajid Alavi

Alavi, Sajid Professor

Waters Hall 51
Manhattan, KS 66506
785-410-9051
salavi@ksu.edu

Area(s) of Specialization

  • Food engineering, specifically extrusion processing in food.
  • Pet food and feed applications.
  • Rheology.
  • Food microstructure imaging and structure texture relationships.
  • Advances on the interface of processing and nutrition.
  • Process sustainability.
  • Use of AI and machine learning tools in processing.
Google Scholar

 

Bio Brief

Dr. Sajid Alavi is a Professor in the Department of Grain Science and Industry at the Kansas State University. He joined the faculty in 2002 after obtaining his Ph.D. in Food Science/Food Engineering from Cornell University in the same year. Prior to that he received his M.S. in Agricultural and Biological Engineering from Pennsylvania State University in 1997 and B.S. in Agricultural Engineering from the Indian Institute of Technology in 1995.

He received the 2010 Young Research Scientist Award from the Cereals & Grains Association (formerly AACC International and American Association of Cereal Chemists). Dr. Alavi designs technology and R&D solutions for food, feed and pet food processors, and is involved in projects in USA, Africa, Brazil, India and other countries and regions around the world.

He has provided training and networking opportunities to more than 1000 industry leaders from 30 countries spanning six continents through the internationally reputed short course: "Extrusion Processing: Technology and Commercialization" at K-State and similar offerings and workshops in other countries.

Classes Currently Taught:

  • GRSC 620 – Intro to Extrusion Processing in the Food & Feed Industries.
  • GRSC 820 – Advanced Extrusion Processing.