headshot photo of Anuradha Prakash

Anuradha Prakash

Professor, Director, Food Science Program
Schmid College of Science and Technology; Food Science
Expertise: Food irradiation; phytosanitary; Texture Analysis; Quality; Shelf-Life
Office Location: Keck Center for Science and Engineering 257
Phone: (714) 744-7826
University of Mumbai, Bachelor of Science
The Ohio State University, Master of Science
The Ohio State University, Ph.D.


Anuradha Prakash, Ph.D., is Professor and Director, Food Science Program at Chapman University in Orange, CA and Science Advisor to the FDA Pacific Regional Lab-Southwest. She is an Associate Editor for Radiation Physics and Chemistry. For the last nineteen years, her research program has focused on using irradiation to enhance the safety and shelf-life of fresh-cut fruits and vegetables and ready-to-eat meals. At present, she is evaluating the effect of irradiation on the quality of fruit treated by irradiation for insect disinfestation with the ultimate goal of eliminating global trade barriers by reducing the threat posed by invasive pests. The objectives of her USDA funded research are to:

  • Conduct dose response studies to determine tolerance of fruit to irradiation
  • Compare irradiation to conventional treatments
  • Determine the impact of commercial treatment and distribution conditions on the quality of irradiated fruit

She teaches Food Processing and Food Product Development.

Recent Creative, Scholarly Work and Publications

Prakash, A. 2019. What is the benefit of irradiation compared to other methods of food preservation? In Preservation of Food by Irradiation, Veslemøy Andersen (Ed.). Elsevier (In press).
Prakash, A and Ornelas Paz JJ. 2019. Irradiation of fruits and vegetables. In Postharvest Technology of Perishable Horticultural Commodities, Chapter 17, Elhadi Yahia (Ed.). Woodhead Publishing. Elsevier, Cambridge, UK.
Serapian T and Prakash A. 2016. Comparative Evaluation of the Effect of Methyl Bromide Fumigation and Phytosanitary Irradiation on the Quality of Fresh Strawberries. Scientia Horticulturae 201: 109-117.
Tong J, Kraikittikun P, Rakovski C, and Prakash A. 2015. Effect of phytosanitary irradiation on the quality of fresh blueberries and grapes during storage. HortSci (accepted for publication).
Sea S, Rakovski C, and Prakash A. 2015. Ripening Quality of 'Bartlett' Pears (Pyrus communis L.) Subjected to Phytosanitary X-ray Irradiation Treatment Followed by Simulated Retail Display. HortSci. 50(2): 279-287.
Prakash A. 2013. Non-thermal processing technologies to improve safety of nuts. In Safety and Quality of Nuts. Diane Barrett (Ed.). Woodhead Publishing, Cambridge, UK.
Abolhassani Y, Caporaso F, Rakovski C, Prakash A. 2013. The Effect of Gamma Irradiation as a Phytosanitary Treatment on Physicochemical and Sensory Properties of Bartlett Pears. . J. Food Sci. 78 (9), S1437-S1444. doi: 10.1111/1750-3841.12192
Prakash A. 2012. Irradiation of tree nuts. In Food Irradiation Research and Technology. Christopher Sommers and Xuetong Fan (Eds.). 2nd edition. IFT Press and Blackwell Publishing. In Press.
Hughey CA, Janusziewicz R, Minardi, CS, Phung J, Huffman BA, Reyes L, Wilcox B, Prakash A. 2012. Distribution of almond polyphenols in blanch water and skins as a function of blanching time and temperature. Food Chemistry 131(4): 1165-1173.
McDonald H, McCulloch M, Caporaso F, Winborne I, Oubichon M, Rakovski C, Prakash A. 2012. Commercial Scale Irradiation for Insect Disinfestation Preserves Peach Quality. Radiation Physics and Chemistry 81:697-704.
Prakash A. In Deen K. Chatterjee, ed., Springer Encyclopedia of Global Justice. Heidelberg: Springer. Author of entry on “Food.”
Murugesan L, Williams-Hill D, Prakash A. 2011. Effect of irradiation on Salmonella survival and quality of two varieties of green onions. J. Food Science. 76(6): M439-M444.
Chou K, Williams-Hill DM, Fazel N, Prakash A, Orlandi PA. 2011. Purification of Hepatitis A Virus Genomic RNA for Improved Detection. FDA/ORA/DFS Laboratory Information Bulletin 4494. August 2011.
Prakash A., Lim, F.T., Duong, C., Caporaso, F., Foley, D. 2010. The effects of ionizing irradiation on Salmonella inoculated on raw almonds and changes in sensory properties. Radiation Physics and Chemistry. 79(4):502-506.
Fan, X, Niemira, B., and Prakash, A. 2008. Irradiation of fruits and vegetables. Food Technology. 3:37-43
Prakash, A., Chen, P.C., Pilling, R.L., Johnson, N., Foley, D. 2006. 1% CaCl2 treatment in combination with gamma irradiation is beneficial to physicochemical and microbial properties of diced tomatoes. Foodborne Pathogens Disease. 4(1):89-98.
Kwakwa, A. and Prakash, A. 2006. Irradiation of tree nuts. In Food Irradiation Research and Technology. Christopher Sommers and Xuetong Fan (Eds.). IFT Press and Blackwell Publishing.
Prakash, A., Johnson, N., Foley, D. 2006. Irradiation D-values of Salmonella spp in 1% calcium chloride dipped diced tomatoes. Foodborne Pathogens Disease. 4(1):84-88
Foley, D. M., Trimboli S.L., Lamb, J. Gogley, J., Thompson, J., Caporaso, F., Calicchia, M., Prakash, A. 2005. Acid-adaptation does not increase the resistance of Listeria monocytogenes to irradiation in a seafood salad. International J. Food Microbiology. 99(2): 147-156.