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Biological Systems Engineering Graduate Students

Prashant R. Pokhrel

Advisor: Dr. Gustavo V. Barbosa Cánovas


Education

  • Washington State University, Pullman, Washington
    Ph.D. in Biological and Agricultural Engineering, August 2017
    USDA National Needs Graduate Fellowship in Food Engineering
    Advisor: Dr. Gustavo V. Barbosa Cánovas
    Proposed dissertation topic: Processing of carrot juice blends by combined nonthermal technologies
  • Tribhuvan University, Dharan, Nepal
    B. Tech. in Food Technology, November 2011
    Advisor:  Dr. Surendra Bahadur Katwal
    Dissertation: Formulation, Preparation and Quality Evaluation of Ready to Use Therapeutic Food for Children with Severe Acute Malnutrition.

Paper Published

  • Martínez-Flores, H. E., Garnica-Romo, M. G., Bermúdez-Aguirre, D., Pokhrel, P. R., & Barbosa-Cánovas, G. V. (2015). Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage. Food chemistry, 172, 650-656.

Manuscript in Progress

  • Pokhrel, P.R., Bermúdez-Aguirre, D., Martínez-Flores, H., Garnica-Romo, G., and Barbosa-Cánovas, G.V. Application of Thermo-sonication to Inactivate E. coli (ATCC 11755) and Study Changes on Physical and Chemical Attributes in Fresh Carrot Juice
  • Rodrigues, I., Trindade, M.A, Caramit, F.R.,  Candogan, K., Pokhrel, P.R., and Barbosa-Cánovas, G.V. Effect of High Pressure Processing on Physical-Chemical And Microbiological Properties of Marinated Beef with Reduced Sodium Content

Conference Presentations

  • Pokhrel, P.R., Toniazzo, T., and Barbosa-Cánovas, G.V. Combined Effect of High Pressure Processing and Nisin on the Inactivation of Listeria innocua andEscherichia coli in Carrot Juice. Conference of Food Engineering, The Ohio State University, September 2016
  • Pokhrel, P.R, Garcia-Jange, C., Barbosa-Cánovas, G.V. Inactivation of E. coli(ATCC 11755) in Fresh Carrot Juice by High Pressure Processing (HPP) and Sonication: A Comparative Study. Institute of Food Technologist Annual Meeting (poster presentation), July 2015
  • *Barbosa-Cánovas, G.V., and Pokhrel, P.R. Pulsed Electric Fields for Biomaterials Processing. The Electroporation-based Technologies for Bio-refinery Workshop, Compiègne, France (Invited oral presentation) January 2015. (*Speaker)
  • Bermudez-Aguirre, D., Pokhrel, P.R., Martínez-Flores, H., Garnica-Romo, G., and Barbosa-Cánovas, G.V. A Microbiological and Chemical Study on the Shelf-Life of a Thermal and ThermoSonicated Orange-Carrot Juice Beverage. Institute of Food Technologist Annual Meeting (poster presentation), June 2014
  • Pokhrel, P.R., Bermúdez-Aguirre, D., Martínez-Flores, H., Garnica-Romo, G., and Barbosa-Cánovas, G.V. Inactivation of E. coli (ATCC 11755) and physicochemical changes of fresh carrot juice treated by ultrasound. Institute of Food Technologist Annual Meeting (poster presentation), June 2014.
  • Martínez-Flores, H., Garnica-Romo, G., Bermudez-Aguirre, D., Pokhrel, P.R., and G. V. Barbosa-Cánovas, G.V. Physico-Chemical and Microbial Quality Changes of Thermo-Sonicated Carrot Juice During Storage. Institute of Food Technologist Annual Meeting (poster presentation), June 2014

Memberships

  • Institute of Food Technologist (IFT) member, 2013- present
  • American Society of Agricultural and Biological Engineers (ASABE) member,2014- present
  • The American Oil Chemists’ society (AOCS) member, 2014- present

Activities and Leadership while at WSU

  • Nepalese Students’ Association-WSU, President (2016/17)
  • Nepalese Students’ Association-WSU, Secretary (2015/16)
  • Food Engineering Club (FEC) member, 2013- present
  • CAHNRS representative 2014- 2016

Workshop Attended

  • COMSOL 5.0 and Application Builder workshop, Pullman, March 2015

Involvement with Industrial Projects

  • Application of Pulsed Electric Fields for the processing of fresh raw juice blends of different pH and conductivity (1 month)
  • Study on the retention of chlorophyll and inactivation of natural flora in fresh green juice by Pulsed electric fields (1 week)
  • Thermo-Sonication and High Pressure Processing of raw milk for the preparation of Queso Fresco cheese (1 month)

Prashant R. Pokhrel

Prashant R. Pokhrel


Fellows

Ellen R. Bornhorst

Nydia Muñoz-Rodriguez

Prashant R. Pokhrel

Biological Systems Engineering
Washington State University
Pullman WA 99164-6120


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National Needs Fellowship