Carl E. Haas Endowed Chair in Food Industries, Department of Food Science and Technology
Professor Osvaldo Campanella is an internationally renowned scientist whose research focuses on extrusion, rheology, and food processing modeling. His research efforts have built successful collaborations in food engineering, science, and technology with steadfast participation in research and education programs in Asia, Europe, and Latin America has promoted the international exchange of ideas on food issues with global relevance. Professor Campanella’s work includes actively publishing with international collaborators; numerous invited international presentations, keynote talks, and short courses. His work has been recognized by his peers with numerous awards throughout his career and in the last five years. At Purdue University, he was awarded the Best Engineering Teacher Award in Agricultural and Biological Engineering for several years and received the Spotlight Educator from the College of Agriculture. In 2019 he received the Lifetime Achievement Award given by the International Association for Engineering and Food (IAEF) to recognize his career excellence.