Kaavya Rathnakumar, PhD

Kaavya is currently an Innovation Scientist at Beyond Meat. She obtained her Bachelors in Food process Engineering at Indian Institute of Food Processing Technology (IIFPT, India), Master of engineering in Food engineering and Bioprocess technology at Asian Institute of Technology (AIT, Thailand) and PhD in dairy and food science at South Dakota State University (SDSU, USA) and pursued her Postdoctoral research at University of Wisconsin-Madison. Her research expertise includes  bioactive and by-product utilization (Argo and dairy wastes), non-thermal processing(Ultrasound,hydrodynamiccavitation),milk phospholipids(functionality, extraction and application), microstructure interactions, ingredient interaction in frozen desserts (dairy and non-dairy).So far in her research career, she has obtained 4 outstanding presentation awards and 5 research awards, also an awardee of prestigious John Brandt award from Land O Lakes foundation for outstanding research and academic accomplishments, published 15 peer review articles, 5 book chapters, 3 books and presented over 28 conference presentations.