CAHNRS WP Network > School of Food Science > Girish Ganjyal

Girish Ganjyal

Professor, Food Processing Specialist

Dr. Ganjyal's CV (PDF)
Dr. Ganjyal on LinkedIn
Food Processing Extension & Research Program

About

Dr. Girish Ganjyal is a Professor and Extension Food Processing Specialist at Washington State University (WSU). He has contributed significantly to the food industry for over 20 years through his technical expertise and broad vision for the world food supply system. He has unique experiences with impactful careers in both the food industry and academia. 

Dr. Ganjyal established the Food Processing Extension and Research program at WSU in 2013. He interacts with numerous stakeholders across the state, the nation, and internationally. The stakeholders include farmers (all types and sizes), value-added food processors (of all types and sizes), and organizations that work with the farmers and processors (including farmer/processors groups, non-profit organizations, and regulatory bodies). His extension activities include assisting with technical issues, providing training, and serving as a liaison between the stakeholders and regulatory bodies as a technical expert. 

Before joining WSU, from 2009 to 2013, Dr. Ganjyal worked as a Principal Engineer in the Advanced Research Team at PepsiCo, where he made significant contributions to extrusion processing and the frying process. He also worked as a Principal Scientist at MGP Ingredients, Inc., from 2004 to 2009, making considerable contributions to extrusion processing and protein ingredients. Numerous products that Dr. Ganjyal worked on over the last 23 years have been commercialized. Dr. Ganjyal provides extension services in food safety, food processing, and food quality for all types and sizes of food businesses.

His research program is focused on addressing the practical issues in the food ingredients and food processing of various crops. The agricultural crops he has worked on include pulses, quinoa, buckwheat, wheat, corn, barley, millets, and others. He has expertise in processing technologies, including extrusion, baking, frying, and direct steam injection. Thus far, he has mentored 23 graduate students as their major advisor. He has provided over 42 undergraduate students with opportunities to work in his program and gain valuable experiences in extrusion processing and ingredient functionality. He has published over 95 peer-reviewed articles and has 5 U.S. patents. He and his team at WSU have provided training and project assistance in food processing and food safety to over 7,200 industry professionals through the extension program.

Honors and Awards

  • Sahlin Faculty Excellence Award – Outreach & Engagement. WSU. 2023
    In recognition of the highest level of excellence in the pursuit of the University’s goals.
  • Martin Luther King Jr. Distinguished Service Award (DSA). WSU. 2022.
    In recognition of significant contributions to diversity, equity, and inclusion in Education.
  • Stanley Watson Award. Cereals and Grains Association International. 2021.
    In recognition of the significant contributions to the field of processing of cereal grains, specifically in extrusion processing.
  • Faculty Excellence in Extension Award. CAHNRS. WSU. 2017.
    In recognition of innovation, scope, the impact of extension programs, and leadership.
  • Provost Featured Faculty. WSU. 2016.
    In recognition of excellent services to the University.
  • Team Interdisciplinary Award. CAHNRS. WSU. 2015
    In recognition of teamwork on quinoa projects.
  • Young Scientist Research Award. AACC International. 2012.
    For the meritorious recognition of young scientists in evidence of the strong contribution of cereal science and processing.
  • Chairman’s Recognition. PepsiCo. 2012.
    For significant contributions to extrusion and frying processes.
  • Pursue Great Science. PepsiCo Advanced Research. 2010 & 2011.
    For uncovering major technical challenges through great science.
  • Scientist of the Year. MGP Ingredients, Inc. 2006.
    In recognition of significant contributions in the areas of Wheatex, Convergent Proteins, and Hydrolyzed Wheat Proteins.

Textbooks

Research Publications

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