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Brian Farkas

Department of Food Sciences 

  • Head & Professor Food Science
765.494.8256
765.494.7953
Nelson Hall of Food Science (NLSN) Room 2203
745 Agriculture Mall Drive
West Lafayette, IN 47907

Dr. Brian Farkas became Head of the Department of Food Science on July 1, 2013. Dr. Farkas will continue his research in transport phenomena as applied to food and agriculture, with a current focus on high-temperature interfacial science. In this, his laboratory seeks to develop a better understanding of the flow of mass and energy across solid-liquid-gas interfaces during processing at elevated temperatures.

Previously, Dr. Farkas had been alumni distinguished undergraduate professor and undergraduate coordinator of food science at North Carolina State since 2009. He began his work at NC State as an assistant professor in the Department of Food, Bioprocessing and Nutrition Sciences and rose to professor and associate department head in 2006.

He worked in the freeze-drying industry as a process engineer and alternate shift supervisor at Innovative Foods Inc. of South San Francisco, Calif., from 1985-1987 and held research and teaching positions at the University of California at Davis from 1992-1994.

Dr. Farkas received his doctorate in engineering and a master's degree in food science from the University of California Davis and a bachelor's degree in food science from the University of Delaware.

Research 

Research in the areas of heat, mass, and momentum transfer as applied to food processing and preservation. Mathematical modeling and process simulation are used to develop a better understanding of transport processes and process optimization. Research activities focus on two areas:  1. Thermal processing of foods and 2. Mathematical modeling of moving boundary / phase change problems. 

Dr. Farkas oversees the Hops and Brewing Analysis Lab. He was instrumental in creating Boiler Gold Ale brewed by Peoples Brewing Company in Lafayette, Indiana, and the opening of Purdue's 1869 Tap Room

Current Graduate Students and Research Lab Members

Shreya Sahasrabudhe


Selected Publications

Sahasrabudhe, S. N., Staton, J. A., & Farkas, B. E. (2019). Effect of frying oil degradation on surface tension and wettability. LWT-FOOD SCIENCE AND TECHNOLOGY, 99, 519-524. doi:10.1016/j.lwt.2018.10.026

Sahasrabudhe, S. N., Chaudhari, S. S., & Farkas, B. E. (2019). Experimental measurement of factors affecting dynamics of bubble growth from a submerged orifice: Applications to the frying process. JOURNAL OF FOOD ENGINEERING, 251, 36-44. doi:10.1016/j.jfoodeng.2019.02.005

Sahasrabudhe, S. N., Rodriguez-Martinez, V., O'Meara, M., & Farkas, B. E. (2017). Density, viscosity, and surface tension of five vegetable oils at elevated temperatures: Measurement and modeling. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 20, 1965-1981. doi:10.1080/10942912.2017.1360905

Murphy, R. W., Farkas, B. E., & Jones, O. G. (2017). Effect of crosslinking on the physical and chemical properties of beta-lactoglobulin (Blg) microgels. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 505, 736-744. doi:10.1016/j.jcis.2017.06.061

Xu, T., Rodriguez-Martinez, V., Sahasrabudhe, S. N., Farkas, B. E., & Dungan, S. R. (2017). Effects of Temperature, Time and Composition on Food Oil Surface Tension. FOOD BIOPHYSICS, 12(1), 88-96. doi:10.1007/s11483-016-9466-z

Aydar, A. Y., Rodriguez-Martinez, V., & Farkas, B. E. (2016). Determination and modeling of contact angle of Canola oil and olive oil on a PTFE surface at elevated temperatures using air or steam as surrounding media. LWT-FOOD SCIENCE AND TECHNOLOGY, 65, 304-310. doi:10.1016/j.lwt.2015.08.022

Murphy, R. W., Farkas, B. E., & Jones, O. G. (2016). Dynamic and viscoelastic interfacial behavior of beta-lactoglobulin microgels of varying sizes at fluid interfaces. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 466, 12-19. doi:10.1016/j.jcis.2015.12.012

Foster, D. M., Poulsen, K. P., Sylvester, H. J., Jacob, M. E., Casulli, K. E., & Farkas, B. E. (2016). Effect of high-pressure processing of bovine colostrum on immunoglobulin G concentration, pathogens, viscosity, and transfer of passive immunity to calves. JOURNAL OF DAIRY SCIENCE, 99(11), 8575-8588. doi:10.3168/jds.2016-11204

Stoforos, G. N., Farkas, B. E., & Simunovic, J. (2016). Thermal mixing via acoustic vibration during continuous flow cooling of viscous food products. FOOD AND BIOPRODUCTS PROCESSING, 100, 551-559. doi:10.1016/j.fbp.2016.07.008

Murphy, R. W., Cho, Y., Farkas, B. E., & Jones, O. G. (2015). Control of thermal fabrication and size of beta-lactoglobulin-based microgels and their potential applications. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 447, 182-190. doi:10.1016/j.jcis.2014.09.067

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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