Vishal Manjunatha

Research Associate


Office:
Phone:

Email: vmanjun@clemson.edu

Educational Background

Ph.D. Food, Nutrition, and Packaging Sciences
Clemson University 2024

M.S. Food Science
Drexel University 2018

B.E. Biotechnology
Visvesvaraya Technological University 2015

Profile

Dr. Vishal Manjunatha is a Research Associate in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, where he focuses on advancing food safety, product development, and sustainable agricultural practices. He earned his Ph.D. from Clemson University with a dissertation exploring natural alternatives to antibiotics for mitigating necrotic enteritis in broiler chickens and evaluating their impact on gut microbiota. With over seven years of experience in research and product development, Dr. Manjunatha has contributed to diverse projects, including antimicrobial susceptibility testing, metagenomic analyses of broiler diets, and the development of innovative dairy and plant-based food products. His work has been recognized through numerous publications, conference presentations, and awards for excellence in research, teaching, and mentoring. As a Graduate Teaching Assistant, Dr. Manjunatha has taught more than 450 students in Food and Dairy Microbiology and Introductory Microbiology laboratories. Additionally, he has mentored over 45 undergraduate students in research, fostering collaboration, critical thinking, and technical skills. An active member of professional organizations such as the Institute of Food Technologists (IFT), International Association for Food Protection (IAFP), and Phi Tau Sigma, The Honor Society of Food Science and Technology, Dr. Manjunatha has held various leadership roles, including Director at Large and Student Competitions Co-Chair for Southeastern IFT. Driven by a passion for addressing global food challenges, he combines innovative research and mentorship to advance impactful solutions in food science and technology.

Research Interests

1) Advancing food safety through natural antibiotic alternatives and antimicrobial strategies.
2) Exploring the impact of diet and feed additives on gut microbiota and health in broiler production.
3) Developing innovative and sustainable food products using functional ingredients and upcycled byproducts.
4) Employing metagenomics and molecular techniques to study microbial ecosystems and optimize food systems.
5) Promoting sustainability and circular economy principles in food and packaging industries.

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