If you’ve ever had breakfast cereals or puffed snacks, chances are you’ve enjoyed a product made with extrusion processing.
Extrusion uses high pressure and temperature to transform raw ingredients like cornmeal, wheat or pea flour into different shapes for snacking in seconds.
“Pet food, snacks, and many of the foods in our daily lives are made with extrusion,” said Girish Ganjyal, interim director for the School of Food Science and the 2021 recipient of the Stanley Watson Award from the Cereals and Grains Association (CGA).
Established in 2001, the Stanley Watson Award is named in honor of a USDA researcher who pioneered corn wet-milling technology in the 1940s, paving the way for modern cereals and grain processing. Only seven awards have been given out to researchers in the last 20 years.
“I didn’t even know I was nominated. It was a cool surprise, and I’m really honored by this prestigious award,” Ganjyal said.
Ganjyal joined WSU in 2013 as an assistant professor and extrusion specialist, and in a short time established the Food Processing Extension & Research Program. His research focuses on designing new extrusion processes, and how to repurpose leftover food waste from juice and grain processing.
“Right now, we’re focused a lot on plant-based proteins, and how to use extrusion processing to create nutritious foods from the peas, lentils, and chickpeas grown in Washington and the pacific northwest region,” he said.
Ganjyal has discovered how to add more fiber and nutrition to puff snack foods by adding carrots, apples, cherries, and cranberries. He was named interim director of the School of Food Science last June.
This summer, the Puget Sound Institute of Food Technologists (PSIFT) donated $100,000 to the School of Food Science, which will help start an endowment fund for a professor and help update undergraduate teaching labs.
Each year, Ganjyal shares his research through the Food Processing and Extension Research Program, and works with food processing experts to improve food safety culture throughout the industry.
“Dr. Ganjyal has always been a great contributor to the advancement of food extrusion technology,” said Elena De La Peña, senior manager in Food Systems for Ingredion Incorporated, in a nomination letter to the award Committee. “His work brings great benefit to both academia and industry by cultivating, inspiring new talent in food science with real life challenges and helping companies solve issues,” she said.
Ganjyal plans to deliver the award lecture in person at the 2022 annual meeting.
To learn more about Ganjyal’s research and Extension programs, visit the Food Processing and Extension Research program website.