Mukund V. Karwe, Ph. D.



Full Semester Courses

“Food Engineering Fundamentals and Processes,” a core course (4 credits) in the graduate curriculum of the Department of Food Science, Rutgers University: Simultaneously  taught via live video conferencing to students at PepsiCo (NY), Quakeroats (IL), and MARS (NJ).

“Thermal and Non-thermal Processing of Foods,” an advanced graduate course (3 credits) in the Department of Food Science, Rutgers University. 

“Processed Foods: Good and Bad,” a Freshman Byrne Seminar course.

Short Courses (for industrial clients)

Food Engineering Principles, Practice and Problem Solving

Food Engineering for Non-Engineers.”

Baked Snack Foods,” Reading Bakery Systems, Reading, Pennsylvania .

Extrusion Technology

Dehydration”, and “New Food Processing Technologies,” in Culinology for Chefs .

Short Courses (for teachers)

The Science of Food: A Bridge Connecting Secondary, Postsecondary, and Higher Education

Rutgers Summer Institute in Food Science for High School Science Teachers.”