Faculty Expertise Guide - College of Engineering - Virginia Tech

College of engineering faCulty expertise listing 2010-2012
work and computer security; performance and reliability analysis;
real-time intelligent systems
Examples of Funding Sources: National Science Foundation,
Microsoft Research, Intel
NETWORKS
see also Computers, Midkiff
Computer Science, Feng
Fiber Optics, Jacobs
Wireless Networks, MacKenzie
NETWORKS
Name: Luiz DaSilva
Department: Electrical and Computer Engineering
Office Phone: 703-538-8302
FAX: 703-538-8348
E-mail: ldasilva@vt.edu
Specialty: Wireless and Ad Hoc Networks, Cognitive Networks,
Resource Management for Wireless Neworks
Applications: Application of game theory to wireless networks;
cooperation and reputation management; cognitive networks;
adaptive networks; topology control; interoperability of heterogeneous
networks
Expertise: Wireless and ad hoc network protocols; game theory;
cognitive radios and networks; cooperation in wireles networks
Examples of Funding Sources: National Science Foundation,
Office of Naval Research, Intel, U.S. Department of Homeland
Security (Customs), Microsoft Research
NEURAL NETWORKS
see Heat Transfer, Mahajan
NOISE AND VIBRATION CONTROL
see Acoustics, Fuller
NOISE CONTROL
see Acoustics, Fuller
Dynamics and Control, Southward
Human Factors Engineering / Ergonomics, Casali
NONDESTRUCTIVE EVALUATION
OF FOOD QUALITY
Name: P. (Kumar) Mallikarjunan
Department: Biological Systems Engineering
Office Phone: 540-231-7937
FAX: 540-231-3199
E-mail: kumar@vt.edu
URL: www.bse.vt.edu/
Specialty: Nondestructive Evaluation of Food Quality and Safety
Using Electronic Nose Technology, Ultrasonics and FTIR
Spectra Based Techniques, Biomedical Applications of Ultrasonics
and Electronic Nose Systems in Developing Rapid
Nondestructive Diagnostic Devices, Nano-Biosensors, Biodegradable
and Edible Packaging Materials, Food Process
Engineering: Microwave Processing, High Hydrostatic Pressure
Processing and Irradiation, Extraction of Polyphenolic
Compounds from Agricultural By-Products, Incorporation of
Omega-3 Lipids in Dairy Food Systems, Physical Properties of
Biological Materials
Applications: Non-destructive rapid evaluation of wine-grape maturity;
non-destructive rapid evaluation of aflatoxin contamination
in peanuts and peanut products, non-destructive evaluation
of crispness in fried foods, determining quality of frying oil,
measuring ice crystal size in frozen foods, evaluating nuts for
rancidity, and determining microbial contamination; high pressure
processing and irradiation; development of deep-fat frying
methods to reduce oil uptake in breaded fried foods; using
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