Professor Osvaldo Campanella is the Carl E. Haas Endowed Chair in Food Industries at the Department of Food Science and Technology at the Ohio State University since 2019. Previously he was at Purdue University in the Agricultural and Biological Engineering Department, a member of the Whistler Carbohydrate Research Center and the Department of Food Science. Prior to Purdue, he was also a faculty member at Massey University in New Zealand. Professor Campanella has published more than 250 scientific articles related to extrusion rheology, and food process engineering. He has published two books related to the extrusion processes for food and non-food biological materials and the science and technology of fibers in food systems. Professor Campanella holds a degree in Chemical Engineering from the University of Buenos Aires, Argentina and a PhD in Food Engineering from the University of Massachusetts, USA.
