Dr. Ivan Wilson

Dr. Ivan Wilson is an Assistant Professor in the Division of Food Processing Technology at Karunya Institute of Technology and Sciences, Coimbatore, with over 13 years of teaching and research experience, including nearly five years at Karunya. His academic expertise encompasses Food Processing Technology, Dairy Process Engineering, Food Engineering, and allied disciplines. He is committed to Outcome-Based Education (OBE), curriculum development, student mentoring, research, and fostering industry collaboration to strengthen engineering education.

He has extensive teaching experience in subjects including Dairy Process Engineering, Dairy Engineering, Dairy Plant Equipment Design and Layout, Steam and Refrigeration Engineering, Food Engineering, Food Microbiology, Food Packaging Technology, Beverage Technology, Fruit and Vegetable Technology, Meat, Marine and Poultry Products, Technology of Meat, Poultry and Fish Processing, Extrusion Technology, Cereal Technology, Spice Technology, Food Additives, and Advanced Dairy Technology. In addition to teaching, he has undertaken academic responsibilities such as Divisional Spiritual Coordinator, Divisional Alumni Coordinator, Remedial Classes In-charge, and University Coordinator (North) for the Department of School Relations.

His research interests include Dairy Process Engineering, Functional Foods, Dairy Product Development, Food Engineering, Sustainable Food Processing, Nutraceuticals, Food Preservation, and Value Addition of Agricultural Produce. He has also completed faculty development programmes in Outcome-Based Education, Sustainable Animal Food Products, Blended Learning Practices, and Quality Research Paper Writing, and is a Life Member of the Scientific Planet Society (SPS), Dehradun.

Dr. Ivan Wilson has published numerous research articles in peer-reviewed national and international journals covering areas such as food preservation, functional foods, dairy products, food microbiology, food engineering, fermentation, nutraceutical product development, food quality evaluation, and green nanotechnology. He has also authored books, contributed book chapters, and holds a published patent related to the preparation of herbal tea capsules, reflecting his continued contributions to food processing research, product innovation, and sustainable food technologies.