Meet the Faculty

Kiruba Krishnaswamy

Kiruba Krishnaswamy, Ph.D.

Assistant Professor
Bioengineering, Food Science


  • Ph.D. Bioresource Engineering from McGill University, Canada


  • Green Nanotechnology: Nano-encapsulation for drug/micronutrient delivery, extraction of bioactive compounds from medicinal plants, functional foods, nutraceuticals
  • Sustainable Food Engineering: Value addition to food loss and food waste, microwave assisted extraction, post-harvest processing, developing sustainable products, process and technologies
  • Global Food Security: Food fortification to address malnutrition, micronutrient deficiencies (International Development)

Research Summary

Krishnaswamy's primary interest is to address global challenges of food security through sustainable engineering approach. She is an assistant professor in Bioengineering (CoE) with a joint appointment in Food Science (CAFNR). Her research program encompasses the area of Sustainable Food Engineering.

She was involved in the "Consolidation of Food Security in South India" project in collaboration with McGill University, Tamil Nadu Agricultural University and Canadian International Development Agency (CIDA) during her undergraduate studies. Krishnaswamy received the Canadian Commonwealth Scholarship to conduct her Master's research at McGill University and continued her Ph.D. in Bioresource Engineering (2015). She is a recipient of various awards including the Best Ph.D. Thesis Award from the Canadian Society for Bioengineers (CSBE).

Krishnaswamy managed three salt fortification projects (funded by International Development Research Centre (IDRC), SL@B, Grand Challenges Canada, Bill & Melinda Gates Foundation) during postdoctoral research at University of Toronto. She was instrumental in developing micronutrient fortified salt technologies which resulted in three pilot scale production reaching 60 million people in India.