Hosahalli S. Ramaswamy

Image by Alex Tran.


T: 514 398 7919  |  hosahalli.ramaswamy [at] mcgill.ca (Email)  | Macdonald-Stewart Building, MS1-032


BSc (Bangalore)
MSc (Mysore)
MSc, Ph D (UBC)

Awards and Recognitions

Gold Medalist (MSc Food Tech 1972)
Commonwealth Scholar (1978-83)
ASHRAE Paper Award (1979)
WJ Eva Award (1999)
FAST (India) Fellow (2001)
CFTRI Outstanding Alumni (2001)
John Clark Award (2002)
CSBE Fellow (2008) CIFST Presidents Award (2006)
Associate Editor Journal of Food Science (2005-8)
CIFST Fellow (2013), Hind Rattan Award (2014)
IUFoST Fellow (2014)
Pride of Canada (2014)
Marvin Tung Award (2014)
ICEF-12 Life Time Achievement Award (2015)

Active Affiliations

President Canadian Institute of Food Science and Technology (2015-16)
Editor 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-)

Research Interests

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).

Heat transfer rates are promoted by container agitation during processing which improves the product temperature rise and uniformity, thereby preventing overcooking and improving product quality. 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.

Dr. Ramaswamy's more recent research thrust is in the area non-thermal processing of foods especially application of high pressure processing. 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.

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.

Current Research

  1. Post-Harvest Management to Improve Livelihood (PMIL) (Administered by Cooperation Agreement with NSAC)
  2. Innovative, novel and/or alternative food processing concepts for enhanced quality retention and improved process efficiency
  3. Evaluation of novel techniques in food processing that assures safety, improves energy savings and cost efficiency, and enhances quality retention
  4. Evaluation of storage stability of packaged nuts, dried fruits, seeds and mixes through moisture sorption & stability isotherms, and accelerated storage tests
  5. Application of pulsed ultra-violet light treatment for decontamination and quality protection of frozen repackaged fruits


Undergraduate Courses:

FDSC 310 Post Harvest Fruit&Veg Technol 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

FDSC 330 Food Processing 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer

Graduate Course:

FDSC 519 Advanced Food Processing 3 Credits
    Offered in the:
  • Fall
  • Winter
  • Summer


View a list of current publications

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