Hosahalli S. Ramaswamy
Hosahalli S. Ramaswamy is the Professor of Department of Food Science of McGill University, , Macdonald Campus, Canada. For his outstanding contributions to food processing and engineering research, Dr. Ramaswamy was awarded the 2015 Life Time Achievement Award at the ICEF-12 in Quebec City. He is the President of Canadian Institute of Food Science and Technology (2015-16), Editor of Journal of Food Engineering (2008), Chair Scholarship Committee IFTPS (2008), Foreign Expert & Visiting Professor Zhejiang University, China (2012), Visiting Professor Addis Ababa University Ethiopia (2015).Supported by funding from Canada Foundation for Innovation, he has established a state of the art, first of its kind high pressure technology pilot plant facility on Macdonald Campus leading Canada in this area. The latest technology currently under investigation through support from Natural Sciences and Engineering Research Council is exploring pulsed light (PL) for decontaminating foods.
Dr. Ramaswamy\\\'s primary research interest is thermal processing and related processes including thin profile (retort pouch), aseptic processing of low acid liquid and particulate foods, food sterilization in rotational autoclaves and microwave processing. His current research also includes other areas such as pasteurization, freezing, drying, post-harvest technology, food system rheology and computer modeling. Dr. Ramaswamy\\\'s early research on thermal processing resulted in several key developments - demonstrating heat transfer distribution, not temperature, be a performance indicator of overpressure cookers; his long term activities at Institute for Thermal Processing Specialists (USA) and development of guidelines for heat penetration testing culminated in getting him the prestigious IFTPS Marvin Tung Award (2014). Dr. Ramaswamy has explored in depth end-over-end agitation (batch operations) and biaxial rotary processing (continuous retorts) and currently focusing on a newer more of agitation based on reciprocation motion of can within the retort. Dr. Ramaswamy has contributed significantly to exploration of novel techniques like microwave/RF and ohmic heating, and the use of extrusion processing technology for creating value added products.