Using a colander to separate pasta from the water in which it was cooked is a commonplace kitchen experience. But what about the cooking water that usually disappears down the drain? Suppose you had a colander with holes that could not only separate pasta and water, but just as easily remove the salt and starch added to the water in the cooking process — making the water so pure that it would taste great. >>
Kamalesh Sirkar, PhD, distinguished professor of chemical engineering at NJIT, and internationally-renowned expert in membrane separation technologies, has been named a Fellow by the American Association for the Advancement of Science.