|Dr. Subramaniam Sathivel, Assistant Professor of Food Engineering, Departments of Biological and Agricultural Engineering and Food Science, presented and invited paper entitled, "Using Adsorption Technology for Purifying Fish Oil” at the 3rd Trans-Atlantic Fisheries Technology Conference held in Copenhagen, Denmark, September 15-18, 2009. More than two hundred conferees from thirty different countries attended Dr. Sathivel's presentation. As a result of his talk, several international scientists from Germany, Norway, and Canada intend to collaborate with Dr. Sathivel. Dr. Sathivel joined the faculties of the Departments of Food Science and Biological and Agricultural Engineering on July 1, 2007. During the last two years, he has published or currently has under review 10 refereed articles, two book chapters, and twenty abstracts. He has recruited two Ph.D. and eight M.S. graduate students to his research lab. His publications have appeared in many different highly prestigious journals, such as the Journal of Food Engineering, International Journal of Food Engineering, Journal of Food Science, Journal of the American Oil Chemists’ Society, and the Journal of Agricultural and Food Chemistry. Dr. Sathivel has an equally respectable record of professional presentations (21 to date), many of which were invited talks at regional, national and international scientific meetings and conferences. Dr. Sathivel's research interests and activities have been uniquely focused on the dual areas of food engineering and value-added food product/process development with major emphases on: (1) design and development of unit operations for food processing, (2) processing and conversion of food materials and agricultural byproducts into value-added products, (3) preservation and packaging of foods which includes the development of edible coatings and films and micro-encapsulation, (4) thermal, rheological, and functional properties of functional ingredients and foods, (5) utilization of agricultural processing wastes, and (6) optimization of food processing conditions.