Pawan Singh Takhar

Assistant Professor
Nutrition
The Institute for Genomic Biology
United States of America

Professor Nutrition
Biography

Dr. Pawan Takhar received B.Tech in Agricultural Engineering from Punjab Agricultural University, India in 1993, M.Engg. from Asian Institute of Technology, Thailand in 1996 and Ph.D. in Agricultural and Biological Engineering from Purdue University in 2002. Dr. Takhar has also worked as a software programmer for 2 years in India and as a design engineer for 1 year in Thailand where he was designing food processing machinery and heat transfer equipment. Before coming to University of Illinois, Dr. Takhar was working as an Associate Professor at Texas Tech University. He joined the Department of Food Science and Human Nutrition in 2012 as an Associate Professor of Food and Biological Engineering.

Research Intrest

Human Nutrition

List of Publications
Alam, T., Y. Zhao, and P.S. Takhar, Water and Oil Permeability of Poroelastic Potato Discs. International Journal of Food Properties, 2017. 20(3): p. 633-644.
Zhao, Y. and P.S. Takhar, Micro X-ray computed tomography and image analysis of frozen potatoes subjected to freeze-thaw cycles. LWT - Food Science and Technology, 2017. 79: p. 278-286.
Zhao, Y. and P.S. Takhar, Freezing of Foods: Mathematical and Experimental Aspects. Food Engineering Reviews (In Press, published online). (DOI 10.1007/s12393-016-9157-z): 1-28, 2017.