Food Science researcher named a Fellow of the Royal Society of Canada
Congratulations to Hoshahalli S. Ramaswamy of the Department of Food Science and Agricultural Chemistry who will be inducted into the Royal Society of Canada on November 18, in Kingston, Ontario.Ěý The Royal Society of Canada announced the 2016 Fellows on September 7; Professor Ramaswamy is one of ten McGill researchers this year to receive this honour.
Since 1882, Royal Society Fellows are nominated and elected by their peers in recognition of their remarkable contributions in the arts, the humanities and the sciences, as well as in Canadian public life. Over 3 700 scholars and artists have been inducted into to the fellowship over the past hundred and thirty years.
Professor Ramaswamy's citation reads:
Hosahalli Ramaswamy is recognized internationally for his innovative and novel approaches to process evaluation and optimization which have stimulated new research for the improvement of thermal processing in various formats (conventional heating, retort-pouch, agitation and aseptic processing, microwave, radio frequency and ohmic heating), and for establishing guidelines for retort evaluation. He has established a state-of-the art facility for high pressure processing research and contributed extensively to peer reviewed research publications as an author and editor.
Hosahalli Ramaswamy est reconnu internationalement pour son approche novatrice d’évaluation et d’optimisation des procédés qui a stimulé de nouvelles recherches pour améliorer les transferts thermiques de divers procédés (chauffage conventionnel, sachet stérilisable, agitation et conditionnement aseptique, microonde, fréquence radio et chauffage ohmique) et pour en établir les paramètres d’opération. Il a mis en place une usine pilote pour la transformation à haute pression et a contribué de manière considérable à la publication d’un grand nombre d’articles à titre d’auteur et d’éditeur.
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