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Girish Ganjyal

Girish Ganjyal

Associate Professor & Extension Food Processing Specialist


Phone: (509) 335-5613
Office: FSHN 108; Lab: FSHN 212 & 283

We currently have two Ph.D. graduate assistantship openings to start summer or fall of 2023. These openings require very strong chemistry, mathematics, and engineering background. If you are interested, please email me a 2-page statement highlighting your background in chemistry and mathematics and your long-term goals, along with your CV.

We also have a Post-Doc research associate position in protein chemistry starting in the Summer of 2023. If you are interested, please email me a 2-page statement highlighting your background in protien chemistry and your long-term goals, along with your CV.

Program Website

Research and Professional Experience

  • Interim Director, Washington State University, Pullman, WA, Jan 2020 to Jan 2023
  • Associate Professor, Washington State University, Pullman, WA, July 2018 to date
  • Adjunct  Professor, Department of Biological Systems Engineering, UNL, May 2004 to date
  • Adjunct  Professor, Department of Grain Science and Industry, KSU, Nov 2008 to date
  • Assistant Professor, Washington State University, Pullman, WA, Feb 2013 to July 2018
  • Principal Engineer, PepsiCo Advanced Research, PepsiCo, Plano, TX, August 2009 to Feb 2013
  • Principal Scientist, MGP Ingredients Inc., Atchison, KS, February 2004 to July 2009

Honors and Awards

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


Text Book

Extrusion Cooking: Cereal Grains Processing
Elsevier and AACC International Publication
Editor: Girish M. Ganjyal
ISBN-13: 978-0128153604
ISBN-10: 0128153601
Published Date: August 2020

Refereed Journal Articles

For the most updated list of publications, please visit the Google Scholar profile.

* Corresponding author and/or major author
† Dr. Ganjyal’s graduate student or post-doc

Research (of a total of 76 published):

  1. Nalbandian E, Pietrysiak E, Murphy KM, and Ganjyal GM*. 2022. Different breeding lines of quinoa significantly influence the quality of the baked cookies and cooked grains. Journal of Food Science.
  2. Richter JK, Gu BJ, Ek P, Dey D, Saunders SR, and Ganjyal GM*. 2022. Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded products. Journal of Food Science. 2222: 1-15.
  3. Ek P, Gu BJ, Saunders SR, Huber K, and Ganjyal GM*. 2021. Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing. Current Research in Food Science. 4: 588-597.
  4. Kowalski RJ, Dangi A, Gu BJ, Pietrysiak E, Dhumal G, Hause JP, Kerr C, Campbell H, Ganjyal GM*. 2021. Direct Expansion Characterization of Two Varieties of Soft White Waxy Wheat Flours using a Twin-Screw Extruder. Journal of Agriculture and Food Research. 5: 100178.
  5. Xie F, Gu BJ, Saunders SR, and Ganjyal GM*. 2021. High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin. Food Hydrocolloids. 110(2021): 106131.


* Dr. Ganjyal as the corresponding author and major author
† Dr. Ganjyal’s graduate student or Post-Doc

Extension (of a total of 11 published):

  1. Pietrysiak E† and Ganjyal GM*. 2022. Developing a Food Safety Plan: An Overview. FS363E.
  2. Pietrysiak E and Ganjyal GM*. 2020. Foreign Supplier Verification Programs (FSVP): An Overview. WSU Extension. WSU Extension Publication. FS341E.
  3. Ganjyal GM* and Coles CG. 2017. Preventive Controls for Human Food: An overview. WSU Extension Publication. FS282E: 1-6.
  4. Gu B, Kowalski RJ, Ganjyal GM. Food Extrusion Processing: An Overview. WSU Extension Publication. FS264E: 1-5.
  5. Kalambur S, Ganjyal GM*. 2015. Raising the profile of food processing. Cereal Foods World. Vol. 60(1): 18-26.


Ph.D., 2004, Food and Bioprocess Engineering, University of Nebraska-Lincoln, Lincoln, NE

MBA., 2006, Benedictine College, Atchison, KS

M. Eng., 2000, Post-harvest and Food Process Engineering, Asian Institute of Technology, Bangkok, Thailand

B. Tech., 1998, Agricultural Engineering, University of Agricultural Sciences, Dharwad, India

Physical Mail

School of Food Science
Washington State University
PO Box 646376
Washington State University
Pullman, WA 99164