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Dr Vidya Kethireddy

Food Science

Vidya Kethireddy

Effect of Pulsed Electric Fields on yeasts in wine making.

Supervised by Professor Phil Bremer and Professor Indrawati Oey.


Vidya is from Hyderabad, India. She completed her undergraduate degree in Agriculture from Acharya N.G. Ranga Agricultural University, India and a Masters in Food Science from Kansas State University, U.S.A. Following which she pursued a career in food safety, microbiology and quality assurance in U.S.A and India. She enjoys reading, photography, and pencil sketching.

Project Outline

Pulsed electric field is a non-thermal processing technology approved by FDA which has gained considerable interest since the 1900’s. It works on the principle of applying high voltage short electric pulses of the order of microseconds to milliseconds to a given sample and has proven results in certain foods such as fruits and vegetables. PEF helps in extraction of compounds of interest from foods and also has applications in food safety by limiting detrimental microbes.

This project investigates the application of PEF for the wine industry. Specifically, I am exploring the impact of PEF on desirable and undesirable yeast strains important for wine making with a focus on understanding the mechanism of death and sub lethal injury.