Ashim Datta is a Professor in the Department of Biological and Environmental Engineering. He is interested in the physics of food processes; in particular, how increased efficiency and competitiveness in food production, processing, and equipment design can be obtained from physics-based models of food quality and safety.
Professor Datta’s research group develops mechanistic understanding of process, quality and safety for complex food processes, under various heating modes (such as microwave and infrared), with a goal to improve food safety and quality. Instead of focusing on any one process or product, his group’s aim is in developing frameworks that are useful for many food products and processes. A fundamentals-based approach is pursued that includes multiphase and multicomponent porous media, multiscale and multiphysics.
Professor Datta teaches students fundamental engineering concepts and problem solving abilities, using transport processes as a vehicle. He teaches two coordinated courses; the first addresses the basics of energy and mass transport, followed by a more advanced application of transport to real-life biomedical processes. The second course is project-based, using research-grade computational software, and taught in the context of design. These courses are, respectively, BEE 3500 Biological and Bioenvironmental Transport Processes and BEE 4530 Computer-Aided Engineering: Applications to Biomedical Processes.
Awards and Honors
- Stephen H. Weiss Presidential Fellow (2014) Cornell University
- Fellow (2013) Institute of Food Technologists
- Merrill Presidential Scholar, for Kimberly Lin (2013) Cornell University
- Mr. and Mrs. Richard F. Tucker ’50 Excellence in Teaching Award (2012) College of Engineering, Cornell University
- USDA Food and Agricultural Sciences Excellence in College and University Awards Program: Regional Award (2011) USDA
- Arias-Mendeza, A., Warning, A., Datta, A. K., & Balsa-Canto, E. (2013). Quality and safety driven optimal operation of deep-fat frying of potato chips. Journal of Food Engineering. 119:125-134.
- Datta, A. K., & Rakesh, V. (2013). Microwave combination heating. Comprehensive Reviews in Food Science and Food Safety. 12:24-39.
- Halder, A., Datta, A. K., & Spanswick, R. M. (2011). Water transport in cellular tissues during thermal processing. AIChE Journal: American Institute of Chemical Engineers. 57:2574-2588.
Presentations and Activities
- Advances in Food Process Modeling: Conventional and Microwave Heating. International Conference on Emerging Technologies in Agricultural and Food Engineering. December 2016. Indian Institute of Technology, Kharagpur. Kharagpur, India.
- Food as porous media:a pathway to modeling in food engineering. International School on Modeling and Simulation in Food and Bioprocessing. June 2016. University of Salerno, Italy. Anacapri, Italy.
- Microwave food processing: principles behind process and product design. May 2016. University of Padua. Padua, Italy.
- Understanding and Optimization of Complex Food Processes: Steps in Developing Mathematical Models. January 2016. Indian Institute of Technology, Kharagpur. Kharagpur, India.
- Modeling and Simulation for Food Manufacturing: Developing Mechanistic Frameworks. 6th TSME International Conference on Mechanical Engineering. December 2015. Thai Society of Mechanical Engineering. Phetchaburi, Thailand.