Dr. Anuradha Prakash

Dr. Anuradha Prakash

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

Biography

Anuradha Prakash, is Professor of Food Science at Chapman University in Orange, CA. One of her research programs is focused on evaluating the effects of irradiation on the quality of fruit treated by irradiation for insect disinfestation with the ultimate goal of eliminating global trade barriers. Another area of research is focused on innovations in the dairy beverage space.  She serves as the faculty advisor for the Chapman Coffee Club and is Director of Chapman University Food Innovation which conducts small batch trials and provides product development support to the food industry.  Dr. Prakash is a 2021 Fellow of the Food Systems Leadership Institute and has served as the Science Advisor to the FDA- Pacific Southwest Laboratory (now known as the Food and Feed Lab Southwest).  She also serves on the Board of Directors of the Community Action Partnership of Orange County, an agency devoted to alleviating poverty.  

Recent Creative, Scholarly Work and Publications

Prakash A. 2025. Food. In Encylopedia of Global Justice. 2nd ed. Joshua K. Kassner and Deen K. Chatterjee (eds). Springer.
Prakash A and Golding J. 2025. Food Irradiation: Principles and Recent Advances. In Nonthermal Processing Technologies for Food. 2nd ed. Howard Q. Zhang, V.M. Balasubramaniam, C. Patrick Dunne, James T.C. Yuan, Daniel F. Farkas, Gustavo V. Barbosa-Cánovas (eds). Wiley Publishing.
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.
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.
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).
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
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. 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.
Prakash A. In Deen K. Chatterjee, ed., Springer Encyclopedia of Global Justice. Heidelberg: Springer. Author of entry on “Food.”
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.
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.
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.
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
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.
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.

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