Dr. Hosahalli S. Ramaswamy completed his bachelor's degree at Bangalore University in 1970. In 1972, he completed his M.Sc. in Food Technology at the Central Food Technological Research Institute, Mysore, Karnataka, India. In 1978, he moved to Canada and gained an M.Sc. and Ph.D. from the University of British Columbia in 1979 and 1983, respectively. He joined McGill University as an assistant professor in 1987, was promoted to associate professor in 1992, and then to full professor in 2002. Supported by funding from the Canada Foundation for Innovation, he has established a first-of-its-kind high-pressure technology pilot plant facility on the Macdonald Campus of McGill University. Currently, he is the President of the Canadian Institute of Food Science and Technology. His 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.
