Assistant Professor Prasanth Pillai
What are you Driven to Discover™?
I am driven to discover innovative upcycling and bioconversion strategies that transform food and agricultural byproducts into sustainable, high-value food ingredients. My research focuses on precision fermentation and advanced extraction techniques to create functional ingredients, improve food quality, and reduce waste. With expertise in converting food waste into valuable products like intelligent packaging and edible coatings, I aim to build scalable solutions that promote a more sustainable and circular food system.
What is the impact of your research in your field?
My research addresses key industry challenges by creating sustainable pathways that transform food and agricultural byproducts into scalable revenue streams for the food, nutraceutical, and bioproduct sectors. By valorizing agri-byproducts, I unlock new value for crops and byproducts through innovative bioconversion strategies, developing novel food ingredients that boost crop utility while reducing environmental impact. I have pioneered breakthrough technologies in microalgae fermentation, plant proteins, oils, and biopolymers, resulting in multiple patents that drive sustainability and waste reduction. These innovations benefit producers, consumers, and the environment, while significantly advancing the fields of food science and biotechnology. By promoting a circular economy and responsible resource use, my work fosters a more sustainable future for the food and bioproduct industries.
How can people see the impact of your research on everyday life?
The impact of my research is visible in everyday products like sustainable food ingredients, meat alternatives, and eco-friendly packaging. By focusing on bioconversion, I tackle the challenge of food and agricultural waste, transforming it into new, high-value products while also generating job opportunities in these sectors. My innovations contribute to creating higher-quality, longer-lasting products that not only enhance consumer experiences but also promote environmental sustainability, benefiting both people and the planet
What drew you to your field of study?
My fascination with the complex interactions between proteins, lipids, and polysaccharides and their potential to transform into sustainable food solutions led me to pursue food and material science. The chance to innovate at the intersection of health, sustainability, and technology has been the driving force behind my research and career, fueling my commitment to creating impactful, future-ready food systems.
What is your favorite research/lab tool and why?
The bioreactor is currently my favorite research tool due to its precision and control over key parameters like pH, oxygen, temperature and other parameters to optimize the bioconversion process. Its advanced features, real-time monitoring, and sustainability-focused design perfectly align with my goals of creating high-value food ingredients from agricultural byproducts.
What do you consider to be your greatest research accomplishment?
One of my greatest accomplishments is seeing my food ingredient innovations commercialized and available as food products. The joy of watching your work move from the lab to market is unmatched for a scientist. As a Lead Inventor, I developed sustainable solutions in novel proteins, natural oil processing, and microalgae products. The commercialization of these technologies underscores the tangible impact of my research in advancing a more sustainable food system.
What is your favorite part about teaching and mentoring students?
My favorite part about teaching and mentoring is guiding students through the process of discovery, helping them develop critical thinking skills, and watching them grow into independent researchers. Mentorship allows me to share my expertise while learning new perspectives from the next generation of scientists.
What is your favorite food science or nutrition fact?
My favorite food science fact is the crucial role of protein-polysaccharide interactions such as hydrogen bonding, and hydrophobic and hydrophilic interactions in creating new textures and improving the stability of food products, especially in plant-based alternatives. These molecular interactions are fundamental to innovations in plant-based food formulation, enhancing both product quality and sustainability. By leveraging these interactions, we can develop more stable, appealing, and nutritious foods while also driving upcycling processes that transform byproducts into valuable ingredients, contributing to a more sustainable food system.