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About Padmanaban Krishnan

Padmanaban (Padu) Krishnan is a Professor in the Department of Dairy and Food Science, South Dakota State University.  His Ph.D. (Cereal Science) and M.S. (Nutrition & Food Science) Degrees are from North Dakota State University.  He teaches undergraduate and graduate courses in Food Science.

Dr. Krishnan directs the activities of the Crop Quality lab in the Seed Technology Laboratory, Innovation Campus, South Dakota State University. His work brings him in direct contact with the food industry and also provides avenues for economic development activities that are beneficial to agriculture, the food processing industry and the local community.   His research projects are multifaceted and range from high-value end use of crops to the production of economically sustainable bison meat for Native American communities.   He has engaged with national food companies such as MGP Ingredients, Quaker Oats Co., Schwan Foods., General Mills, Grain Millers and Nestle to support mutually beneficial research at SDSU. 
Dr. Krishnan’s role as a Cereal Chemist allows for close interaction with plant breeders, geneticists, and plant physiologists for the identification and economic exploitation of value added traits in cash crops such as wheat, soybean, corn, oats, grapes and canola. He has been instrumental in the design and implementation of several state-of-the art research labs for the measurement of crop quality, food chemistry & food functionality, oilseed processing and cereal technology.

His research has been featured in the Wall Street Journal, USA Today, Ethanol Producer Magazine and KSTP TV, St. Paul/MN.  Dr. Krishnan’s expertise also relates to the identification and measurement of bioactive constituents that can be used in food, industrial and pharmaceutical applications.
His previous experience includes the development of high-fiber sources from sugar beet pulp, sunflower hulls, and corn distiller’s grains.  More recently, he has developed a food-grade DDG for use in commercial food applications and a high-value wheat ingredient for strengthening bread flours.


Present Professor, Department of Dairy and Food Science, South Dakota State University


Research Interests

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  • Food Chemistry (FS 360)
  • Principles of Food Science and Lab (FS 351- 351L)
  • Advanced Food Science and Lab (FS 341-341L)


1989 Ph. D., Cereal Science, North Dakota State University
1983 M.S., Food and Nutrition, North Dakota State University
1977 B.Sc. Botany, University of Madras, India

Contact Information

Office Location: Berg Agricultural Hall
Room Number: 112
Mailing Address: Dairy and Food Science - Box 2104
University Station
Brookings SD 57007


Newspaper Articles, Media and Press Releases (7)

Interviews (2)

Videos (1)

Editorials (1)

Recent Works (8)