Balunkeswar Nayak
Balunkeswar Nayak
Assistant professor

Department of Food Science and Human Nutrition,
School of Food & Agriculture,University of Maine,
USA

Education

Post-Doctoral Research Associate University of Nebraska-Lincoln, USA Feb 2011-Aug 2012
Supervisor: Dr. Steve L. Taylor
Ph.D., Food Engineering Washington State University, Pullman, WA, USA Jan 2011
Dissertation,“Effect of thermal processing on the phenolic antioxidants of colored potatoes”.
Supervisor: Dr. Juming Tang
M. Tech.,Post Harvest Engineering Indian Institute of Techno. (IIT), Kgp, India Jan 2002
Dissertation,“Mathematical modeling on conduction drying of Basmati(scented) rice”.
Advisor: Dr. Satish Bal
B. Tech., Agricultural Engineering Orissa University of Agril. & Tech., India Sept 1999

 

Biography

Dr. Balunkeswar (Balu) Nayak is an Assistant Professor of Food Processing in the School of Food & Agriculture at the University of Maine, Orono, Maine, USA.  Prior to joining at the University of Maine, he has worked as a postdoctoral fellow in the Food Allergy Research and Resources Program,Department of Food Science and Technology at the University of Nebraska-Lincoln, USA. Dr. Nayak received his Ph.D. in Food Engineering from Washington State University, Pullman, WA, USA. Dr. Nayak completed his M.Tech. (Post-harvest Engineering) in the Department of Agricultural and Food Engineering, Indian Istitute of Technology, Kharagpur, India. He has more than 16 years of experience in agricultural, post-harvest and food engineering studying applied engineering on food safety and quality. His research focuses on the effects of thermal and non-thermal processing on the safety, quality and functionality of health benefitting compounds in fruits, vegetables and grains.

Research Interest

  • Food process engineering design, control, optimization and validation
  • Phytochemical processing in foods
  • Healthy foods from phytochemicals/bioactive compounds in vegetables, fruits and cereals
  • Sustainable approaches for reducing food losses and waste/by-products during manufacturing of food products with a focus on water and energy use;
  • Understand and develop foods using novel technologies to reduce allergies in foods/plant materials.
  • Developing value-added products from sea based vegetables rich in bioactive compounds.

 

Professional Activities:

Professional Experience

  • Sept 2012 – Present: Assistant Professor of Food Processing, Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, ME, USA.
  • Feb 2011- Aug 2012: Post-Doctoral Research Associate, Food Allergy Research and Resource Program, Dept. of Food Sc. and Techno., University of Nebraska-Lincoln, USA.
  • Aug 2006 – Jan 2011: Graduate Research Assistant, Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA.
  • Oct 2009- Feb 2010: Visiting Scholar, Department of Food Science, Cornell University, Ithaca, NY, USA.
  • June 2008: Visiting Scholar, Processed Foods Research Unit, WRRC, USDA, Albany, CA.
  • Mar 2004-June 06: Asst. Project Officer (Technical), Agricultural Finance Corporation, New Delhi, India,
  • Mar 2002-Feb 04: Management Trainee, Agricultural Finance Corporation, New Delhi, India.

Teaching And Advising Experience
Courses Taught

  • FSN 485: Introduction to Food Engineering Principles
  • FSN 486: Food Engineering Laboratory
  • FSN 517: Food Safety and Quality Control
  • FSN 340: Food Processing Laboratory
  • FSN 330: Introduction to Food Science
  • FSN 305: Food Laboratory (a module)

New Courses Developed

  • FSN 486: Food Engineering Laboratory
  • FSN 517: Food Safety and Quality Control Balunkeswar Nayak Page 2 of 8

Awards And Honors

  •  Institute of Food Technologists (IFT) Foundation, USA “Feeding Tomorrow” Graduate Student Scholarship ($2000) for 2010-11.
  • Washington State Potato Foundation, WA scholarships (out of pool of applicants from the states of Washington, Idaho, Oregon and Montana)
  • Continuation Agriculture Ambassador Endowment award ($5000) for 2010-11,
  • Balunkeswar Nayak Page 7 of 8
  • Endowment award ($5000) for 2009-10, and
  • Excellence in Agriculture scholarship ($5000) for 2008-09.
  •  2nd prize in Engineering and Physical Sciences at the WSU Wiley graduate research competition in 2008 among more than 50 competitors.
  •  Graduate Research Assistantship by the Department of Biological Systems Engineering, WSU since Aug 2006 to present.
  •  WSU Travel and registration grants to attend conferences (success rate <50%) for the year 2008-09.
  •  5th place in the DANISCO innovative product development competition, 2006-07.

 

Publications

Peer reviewed journals

  1. Adeseye, L. O. and Nayak, B. 2016. Improving extraction of antigenic proteins from thermally processed black tiger shrimp (Penaeus monodon) and the immunoreactivity of its major allergens. Food Chemistry, 2016, 200, pp 146 – 153.
  2. Dahmoune, F., Remini, H., Dairi, S., Aoun, O., Moussi, K., Bouaoudia-Madi, N., Adjeroud, N., Kadri, N., Lefsih, K., Boughani, L., Mouni, L., Nayak, B., Madani, K. Ultrasound assisted extraction of phenolic compounds from P. lentiscus L. leaves: Comparative study of artificial neural network (ANN) versus degree of experiment for prediction ability of phenolic compounds recovery. Industrial Crops and Products, 2015, 77, pp 251 – 261.
  3. Nayak, B, Dahmoune, F., Moussi, K., Remini, H., Dairi, S., Aoun, O. and Khodir, M. (2015). Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus Sinensis Peels. Food Chemistry, 187, pp 507 – 516.
  4. Dahmoune, F., Nayak, B. (corresponding author), Moussi, K., Remini, H. and Madani, K. 2015. Optimization of Microwave-Assisted Extraction of polyphenols from Myrtus communis L. Leaves. Food Chemistry, 166, pp 585 – 595.
  5. Moussi, K., Nayak, B., Perkins, B., Dahmoune, F., Madani, K. and Chibane, M. 2015. HPLC-DAD profile of phenolic compounds and antioxidant activity of leaves extract of Rhamnus alaternus L. Industrial Crops and Products. 74, pp 858 – 866.
  6. Nayak, B., Liu, R. H., and Tang, J. Effect of processing on phenolic antioxidants of fruits, vegetables and grains – A review. Critical Reviews in Food Science and Nutrition, 2015, 55 (7), 887 – 919.
  7. Nayak, B., Berrios, J.D.J., and Tang, J. Impact of food processing on the glycemic index (GI) of potato products. Food Research International. 2014, 56, 35 – 46.
  8. Nayak, B., Berrios, J.D.J., and Tang, J. Thermal degradation of anthocyanins from purple potato (Cv Purple Majesty) and impact on antioxidant capacity. Journal of Agricultural and Food Chemistry. 2011, 59 (20), 11040 – 11049. Balunkeswar Nayak Page 3 of 8
  9. Nayak, B., Liu, R.H., Berrios, J.D.J., Tang, J., Derito, C. Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours. Journal of Agricultural & Food Chemistry. 2011, 59 (15), 8233 – 8243.
  10. Nayak, B., Berrios, J.D.J., Powers, J.R., and Tang, J. Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes. Journal of Food Science. 2011, 76 (6), C874 – C883.
  11. Nayak, B., Powers, Joseph R., Berrios, J. and Tang, Juming. Colored potatoes (Solanum Tuberosum) dried for antioxidant-rich value-added foods. Journal of Food Processing and Preservation. 2011. 35 (5), 571 – 580.
  12. Amponsah, A. and Nayak, B. 2015. Effects of microwave and ultrasound assisted extraction on the recovery of soy allergen detection. Journal of Food Science (under review).
  13. Moussi, K., Nayak, B. (corresponding author), Perkins, B., Dahmoune, F., Madani, K. and Chibane, M. 2014. Profiling and antioxidant activity of phenolic compounds in leaves and heads of Lavandula stoechas L. Separation and Purification Technology (in review).
  14. Nayak., B, Taylor, S. L., Baumert, J. L. 2012. Effects of food processing on the detection of peanut residues in the liquid model foods using commercial ELISA kits. Food and Chemical Toxicology (internal review).
  15. Nayak, B., Bal, S., 2014. Mathematical modeling on conduction parboiling of ‘Basmati’ paddy. Journal of Food Engineering (in preparation).

Non-peer reviewed journal

  1. Deepankar, A. and Nayak, B. (2006). Process approach to community participation in watershed development and management. Financing Agriculture, 38 (2), pp 23 – 26.

Book chapters

  1. Balunkeswar Nayak. 2014. Ultrasonic system for food processing. In: Introduction to Advanced Food Processing Technologies. Editor: J. K. Sahu. Taylor & Francis Group.
  2.  Jose De J. Berrios, Balunkeswar Nayak, Patricia Morales Gómez, and Nathan L. Vanier. 2013 (in review). Effect of extrusion processing on nutritional, safety and sensory properties of product. In: Food Processing: Impact on bioactive ingredients, shelf-life, sensory and nutritional quality of foods. Editor: A. K. Jaiswal. Versita Publications.

Conference proceedings/presentations

  1. Tamanna Ramesh and Balunkeswar Nayak. Food surface effects and quality attributes by combined TiO2 and UV photo-catalysis treatments. At the 2015 International Nonthermal Processing Workshop, Athens, Greece, November 12 – 13, 2015.
  2. Lasekan A. Opeyemi and Balunkeswar Nayak. Combined pressure and temperature reduces immunoreactivity of black tiger shrimp (penaeus monodon) major allergen. At the 2015 International Nonthermal Processing Workshop, Athens, Greece, November 12 – 13, 2015.
  3. Amma Amponsah and Balunkeswar Nayak. Investigating Microwave and Ultrasound Assisted Extraction Methods to Improve Soy Allergen Detection. At the IFT Annual Meeting and Food Expo 2015, Chicago, MI, July 10 – 14, 2015. (Finalist in the Best Paper in Food and Toxicology Division, 3rd Place)
  4. Lasekan A. Opeyemi and Balunkeswar Nayak. Effect of different thermal processing methods on the immunoreactivity of black tiger shrimp (penaeus monodon) Major Allergen. Balunkeswar Nayak Page 5 of 8 At the IFT Annual Meeting and Food Expo 2015, Chicago, MI, July 10 – 14, 2015. (Finalist in the Best Paper in Food and Toxicology Division)
  5. Amma Amponsah and Balunkeswar Nayak. Effects of Microwave assisted extraction on soy allergen detection. At the IFT Annual Meeting and Food Expo 2015, Chicago, MI, July 10 – 14, 2015.
  6. Lasekan A. Opeyemi and Balunkeswar Nayak. Effect of Acidic Marination on the Immunoreactivity of Shrimp (Penaeus monodon) Tropomyosin. At the IFT Annual Meeting and Food Expo 2015, Chicago, MI, July 10 – 14, 2015.
  7. Hanjuan, Cao, Adeseye Lasekan and Balunkeswar Nayak. Influence of marinating conditions with commercial vinegars on shrimp (Penaeus monodon) major allergen. At the Annual Undergraduate Research and Academic Showcase, University of Maine, Orono, ME, April 14, 2015.
  8. Amma Amponsah and Balunkeswar Nayak. Improving extractability of allergenic soy protein residues in soy products. At the IUFoST 17th World Congress of Food Science and Technology & Expo 2014, Montreal, Canada, August 17 – 21, 2014.
  9. Lasekan A. Opeyemi and Balunkeswar Nayak. Improving the extraction of protein from processed shrimp for allergen detection. At the IFT Annual Meeting and Food Expo 2014, New Orleans, LA, June 21 – 24, 2014.
  10. S.H. Jayasena, S.J. Koppelman, B Nayak, S.S.K. Wijeratne, S.L. Taylor and J.L. Baumert. Comparison of six commercial ELISA test kits in the detection of peanut protein in differentially roasted peanut flour samples and purified protein allergens. At the IFT Annual Meeting and Food Expo 2014, New Orleans, LA, June 21 – 24, 2014.
  11. Farid Dahmoune, Balunkeswar Nayak, Kamal Moussi and Khodir Madani. Ultrasound-assisted extraction of phenolic compounds from Myrtus communis leaves. At the Conference of Food Engineering (CoFE) meeting, Omaha, NE, April 7 – 9, 2014.
  12. Xinruo Zhang and Balunkeswar Nayak. Extraction of phytochemicals in elderberries using microwave and studying storage stability. At the 5th Annual Undergraduate Research and Academic Showcase, University of Maine, Orono, ME, April 1, 2014.
  13. Jacob Guralnick and Balunkeswar Nayak. Preservation of tomatoes – Techniques and methods for Maine and New England farmers. At the 5th Annual Undergraduate Research and Academic Showcase, University of Maine, Orono, ME, April 1, 2014.
  14. Xinruo Zhang and B. Nayak. Stability of phytochemicals in blueberries with respect to different blanching methods and storage. In: 2013 Undergraduate Research and Academic Showcase, Wells Conference Center, University of Maine, Orono, ME, USA, April 16, 2013.
  15. Kristyn Daigle and B. Nayak. Improving extractability of allergenic soy protein residues in processed foods. In: 2013 Undergraduate Research and Academic Showcase, Wells Conference Center, University of Maine, Orono, ME, USA, April 16, 2013.
  16. Nayak, B. Reduction of food allergens using non-thermal technologies – Opportunities and Challenges. In: 2013 International Non-thermal Food Processing Workshop, Florianopolis, Brazil, October 1, 2013.
  17. Nayak, B., Baumert, J., and Taylor, S. Detection of peanut residues in the liquid model foods processed with microwave, ultra-high temperature, boiling and ultrasonic methods. In: USDA Balunkeswar Nayak Page 6 of 8 Project Director’s meeting at 2013 IFT annual meeting & IFT food expo, July 12 – 16, 2013, Chicago, IL, USA.
  18. Nayak, B., Taylor, S. and Baumert, J. The relevance of food processing and engineering on food allergenicity: how can we effectively determine the effects of processing on detection and clinical reactivity. In: Conference of Food Engineers, Apr 1 – 4, 2012, Leesburg, VA, USA.
  19. Nayak, B., Santha, B., Taylor, S. and Baumert, J. High hydrostatic pressure (HPP) reduces detectability of peanut and milk allergens. In. Spring 2012 American Chemical Society (ACS) National meeting and Exposition, Mar 25 – 29, 2012, San Diego, CA, USA.
  20. Kumar, S., Shyamaladevi, RM., Nayak, B., Tang, J., Powers, JR., Sablani, SS. Combined effect of temperature and pH on degradation kinetics of anthocyanins in red raspberry (Rubus idaeus). In: 2012 IFT annual meeting & Food Expo, June 26 – 28, 2012, Las Vegas, NV, USA.
  21. Nayak, B., Subbiah, J., Maleki, S., Hutkins, R., Keshwani, D., Baumert, J., and Taylor, S. Effect of food processing on food allergens – Assessment and improvement of detection. In: USDA Project Director’s meeting at 2011 IFT annual meeting & IFT food expo, June 10 – 14, 2011, New Orleans, LA, USA.
  22. Nayak, B., Berrios, J., Powers, J. R., and Tang, J. Thermal degradation of anthocyanins in purple potato and their impact on antioxidant capacity. In: 2010 IFT annual meeting & food expo, July 16 – 20, 2010, Chicago, IL, USA.
  23. Nayak, B., Liu, R. H., Berrios, J., and Tang, J. Effects of processing on phytochmical profiles and antioxidant activity of colored potato flour and dry pea flour mix. In: 2010 IFT annual meeting & food expo, July 16 – 20, 2010, Chicago, IL, USA.
  24. Nayak, B., Powers, Joseph R., Berrios, J. and Tang, Juming. Functionality of extruded products from purple potatoes and dry peas. In: 2009 IFT annual meeting & food expo, June 6 – 9, 2009, Anaheim, CA, USA.
  25. Nayak, B., Powers, Joseph R., Berrios, J. and Tang, Juming. Potential of colored potatoes for producing high antioxidant snack foods. In: 2008 ASABE annual International meeting, June 29 – July 2, 2008, Providence, RI, USA.
  26. Nayak, B., Powers, Joseph R., Berrios, J. and Tang, Juming. Functionality of extruded products from peas and purple potatoes. In: Western Pea & Lentil Growers Association (WPLGA) annual meeting, December 10, 2008, Moscow, ID, USA.
  27. Nayak, B., Powers, Joseph R., Berrios, J. and Tang, Juming. Potential of colored potatoes for producing high antioxidant snack foods. In: Wiley Research Exposition, November, 2008, WSU, Pullman, WA, USA.

 

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