Veeramani Karuppuchamy

• Title: Outstanding Green Buckeye Award

A PhD student in Food Science and Technology, Veeramani Karuppuchamy, of Tiruppur, India, is passionate about the pursuit of sustainability through food system innovation. Veeramani’s doctoral research focuses on transforming brewers’ spent grains, a nutrient-rich byproduct, into high-fiber, high-protein puffed snacks, thereby reducing food waste while simultaneously promoting public health. Beyond his research, Veeramani actively contributes to Ohio State’s sustainability efforts through participating in initiatives like the Know Food Waste club, advocating for food waste reduction on campus. His work has earned recognition at research forums and helped to secure a $5,000 grant for his PhD research project from Ohio State’s Sustainability Institute. Veeramani has developed strong project management, communication and problem-solving skills, and he intends to apply these skills to his future career by finding new ways to promote sustainability and lead positive changes for his community and industry.