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Food Processing and Engineering Lab

 

 

Major Areas of Research Interest

Research interest and activity have been focused on food engineering aspects with emphasis on:

Determining the bioavailability of the micro or nano-encapsulated omega-3 fatty acids and nano or micro-sized bioactive compounds and their applications on food systems.

Developing biodegradable matrix and colloidal system from seafood and agricultural byproducts.

Designing and developing the unit operation for food processing.

Determining the effect of non-thermal and thermal food processing technologies to prevent and reduce microbial loads in foods and to improve food quality.

Research Summary

As a result of his Ph.D. student's dissertation, Dr. Sathivel developed a novel, cost effective method for producing purified fish oils enriched with EPA and DHA. The technology that he and his student developed is currently under License negotiations with one of the fish oil companies and a provisional patent application was submitted to the U.S. Patent Office. Dr. Sathivel is also currently determining the bioavailability of the micro or nano-encapsulated omega-3 fatty acids and nano or micro-sized bioactive compounds and their applications on food systems. One of Dr. Sathivel's research inventions has submitted a methods patent application to the U.S. Patent Office for an invention entitled "Methods for Producing Powder, Protein-rich Combustibles" (U.S. patent application number: 12/369,452). Dr. Sathivel has also licensed "Biodegradable Matrix Developed from Catfish Skin" through the LSU AG CENTER Office of Intellectual Property Development.

revised: 03-Jan-2017 13:18