SDSU Professor Received Prestigious Food Engineering Honors
South Dakota State University professor Kasiviswanathan Muthukumarappan was honored for his work in food engineering.
Updated on Sept. 28, 2026 in Nutrition
In summer 2026, South Dakota State University distinguished professor Kasiviswanathan Muthukumarappan received dual professional honors from the Institute of Food Technologists and the American Society of Agricultural and Biological Engineers. These awards recognize his extensive contributions to the field of food and bioprocess engineering.
Why it matters
The recognition highlights the impact of long-term academic research on industrial food processing standards, including methodologies utilized by major commercial food manufacturers. It underscores the regional role South Dakota State University plays in advancing global food science.
Kasiviswanathan Muthukumarappan has secured 65 research grants totaling more than $20 million throughout his career. His work includes authoring over 250 peer-reviewed publications and 350 professional presentations over 35 years.
The players
Kasiviswanathan Muthukumarappan
He is a distinguished professor and the Klingbeil Endowed Department Head at South Dakota State University.
South Dakota State University
This is a public land-grant research university located in Brookings, South Dakota.
Institute of Food Technologists
This is an international professional society for food science and technology.
American Society of Agricultural and Biological Engineers
This is an educational and scientific organization dedicated to agricultural, food, and biological systems.
The details
Muthukumarappan, who joined the university faculty in 1997, developed a methodology for evaluating cheese functionality used by companies like Pizza Hut and Schreiber Foods. He was recognized by the Institute of Food Technologists in Chicago and the American Society of Agricultural and Biological Engineers in Indianapolis.
Timeline
Muthukumarappan joined the faculty of South Dakota State University in 1997.
He was promoted to distinguished professor in February 2013.
He became the Klingbeil Endowed Department Head in June 2022.
He was named a fellow of the IFT in July 2026.
The Big Picture
This achievement underscores the global impact of the South Dakota State University food and bioprocess engineering program. The work marks a significant milestone in the institution's ongoing influence on international food science practices.
This development highlights the academic research behind the commercial food products used by major restaurant chains. Consumers benefit from these industry advancements through improved food quality and consistency in common grocery and restaurant items.
The takeaway
Academic excellence in food engineering directly correlates to the quality and functionality of the food products used by major global brands. Students and professionals can look to these long-term grant and research models as a standard for industry collaboration.
Further reading
For more information on food science research and regional developments, see Nutrition.
Source note: This article includes information reported by The American Bazaar.
