Jozef Kokini is a professor at Purdue University that specializes on, food materials science, linear and non-linear rheology, computational fluid dynamics, food nanotechnology, and fabrication of nano-biosensors, Phase behavior and compatibility of ingredients in food mixtures, food structure and texture during extrusion, mixing processes and computational fluid dynamics.
Research
Dr. Kokini's research areas of interest include food materials science, linear and non-linear rheology; computational fluid dynamics, food nanotechnology and fabrication of nano-biosensors; phase behavior and compatibility of ingredients in food mixtures; food structure and texture especially during extrusion, mixing process and computational fluid dynamics.
For more information please visit https://www.whistlercenter.purdue.edu/research/faculty-staff/jozef-kokini/