Dr. Deepti Salvi is an assistant professor at the Department of Food, Bioprocess and Nutritional Sciences at North Carolina State University. Dr. Salvi received her Ph.D. in Agricultural and Biological Engineering from Louisiana State University, M.S. in Food Engineering and Bioprocess Technology from Asian Institute of Technology, Thailand and B. Tech. in Agricultural Engineering from Konkan Agricultural University, India. Her professional experience includes working as an assistant research professor at Rutgers, the State University of New Jersey and post-doctoral researcher at the Audubon Sugar Research Institute, Louisiana State University.
Her research program focuses on thermal and non-thermal food processing (such as cold atmospheric pressure plasma, high-pressure processing, microwave processing, extrusion, ultraviolet processing), nutrient absorption in the human gastrointestinal tract, and numerical modeling of transport phenomena. Dr. Salvi’s work has been published in over 28 peer-reviewed articles and book chapters. Her lab currently receives research funding from the U.S. Department of Agriculture’s National Institute of Food and Agriculture and from Center for Advanced Processing and Packaging Studies, a National Science Foundation IUCRC Founded Center.