SDSU Professor Received National Food Engineering Honors

A South Dakota State University researcher was recognized for his decades of work in food and bioprocess engineering.

Updated on Sept. 28, 2026 in Nutrition

SDSU Professor Received National Food Engineering Honors

In summer 2026, South Dakota State University professor Kasiviswanathan Muthukumarappan earned prestigious fellowships and awards for his contributions to food science. These honors acknowledge his extensive research and leadership in the field of bioprocess engineering.

Why it matters

These awards highlight key advancements in food engineering, a field that directly influences the functionality, safety, and production quality of common food products. Understanding these processes helps consumers gain insight into how food science evolves to meet industry and nutritional standards.

The recognition follows a career marked by 65 research grants totaling $20 million and over 250 peer-reviewed publications. His work includes developing methodology to evaluate cheese functionality for large-scale manufacturers.

The players

Kasiviswanathan Muthukumarappan

A distinguished professor and the Klingbeil Endowed Department Head at South Dakota State University who specializes in food and bioprocess engineering.

Institute of Food Technologists

A global professional organization that advances the science of food and recognizes leaders in the field through fellowships and service awards.

American Society of Agricultural and Biological Engineers

An international professional society that promotes the development of engineering solutions for agricultural, food, and biological systems.

The details

Muthukumarappan's expertise focuses on food and bioprocess engineering, which involves designing systems to maintain quality and functional integrity during food production. His methodology for assessing cheese functionality helps industry leaders ensure consistency in texture and performance for commercial food items. This engineering approach bridges the gap between raw agricultural products and the processed foods found in the marketplace.

1997: Muthukumarappan joined the South Dakota State University faculty.
February 2013: Muthukumarappan was promoted to distinguished professor.
June 2022: Muthukumarappan became the Klingbeil Endowed Department Head.
July 2026: The Institute of Food Technologists named Muthukumarappan a fellow.

Health Landscape

The research conducted at the South Dakota State University Department of Agricultural and Biosystems Engineering advances the broader goals of modern food safety and processing technology. This recognition underscores the institution's role in global food engineering and the practical impacts of its academic research.

While these awards reflect academic and industrial contributions, they remind us that the food quality we rely on is the result of rigorous engineering and testing processes. If you have questions about food processing labels or ingredients, it is always worth discussing those with a registered dietitian.

The takeaway

Advancements in food engineering help ensure the functional consistency and reliability of the food products we consume. Readers can stay informed about the ingredients in their own diet by reading labels and consulting with a nutritionist for personalized guidance.