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Carlos M Corvalan

Department of Food Sciences 

  • Associate Professor of Food Science
Nelson Hall of Food Science (NLSN) Room 2241
745 Agriculture Mall Dr
West Lafayete, IN 47907

Agricultural & Biological Engineering 

  • Courtesy Assoc Professor Ag & Bio Engr

Postdoctoral Fellow, Biological Engineering, Purdue University, 2000-2002 
Ph.D., Chemical Engineering, University of Litoral, Argentina, 1993 
B.S., Chemical Engineering, National University of Technology, Argentina, 1987

  • Food Engineering 
  • Biological Engineering 
  • Physicochemistry and Thermodynamics of Biomaterials and Bioprocess 
  • Rheology, Micro-rheology and Interfacial Dynamics 
  • Modeling and Computational Simulation

Awards & Honors

(2010) First Place Food Engineering Division Paper Competition. Institute of Food Technologists (IFT).

(2010) Seed for Success Award. Purdue University.

(2009) Gamma Sigma Delta. The Honor Society of Agriculture.

(2009) Millionaire's Club Award. College of Agriculture, Purdue University.

(2009) Seed for Success Award. Purdue University.

(2008) Millionaire's Club Award. College of Agriculture, Purdue University.

(2008) Seed for Success Award. Purdue University.

(2005) 2nd Place Graduate Poster Competition. Institute of Food Technologists.

(2005) Charles R. Stumbo Paper Competition. Institute for Thermal Processing Specialists IFTPS.

Selected Publications

Corvalan, C. M. (2014). Finite element modeling of complex fluids in a impinging jet spray system.

Lu, J., & Corvalan, C. M. (2014). Influence of viscosity on the impingement of laminar liquid jets. Chemical Engineering Science, 119, 182-186.

Vaidya, N., Corvalan, C., Yannakakis, G., & Valdramidis, V. (2013). Models of Thermal Inactivation Accounting for Memory Effects. In Progress in Quantitative Approaches of Thermal Food Processing (1, 229-256). New York, NY: Vasilis P. Valdramidis and Jan F. M. Van Impe.

Lu, J., & Corvalan, C. (2013). Non-Newtonian flow physics of jet impingement and drop coalescence.

Lu, J., & Corvalan, C. M. (2012). Coalescence of viscous drops with surfactants. Chemical Engineering Science, 78(20), 9-13.

Corvalan, C. M. (2012). Free surface flow of complex fluid foods. Society of Hispanic Professional Engineers.

Xue, Z., Lu, J., & Corvalan, C. M. (2012). Multiphase flow of complex fluids through porous food matrices.

Dechelette, A., & Sojka, P. (2011). Effect of surfactant solubility and adsorption kinetics on satellite droplet formation. Retrieved from

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

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