Age, Biography and Wiki
Hosahalli Ramaswamy was born on 13 November, 1947 in Bengaluru, India, is an Indian-Canadian food scientist (born 1950). Discover Hosahalli Ramaswamy's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is he in this year and how he spends money? Also learn how he earned most of networth at the age of 76 years old?
| Popular As |
N/A |
| Occupation |
N/A |
| Age |
76 years old |
| Zodiac Sign |
Scorpio |
| Born |
13 November, 1947 |
| Birthday |
13 November |
| Birthplace |
Bengaluru, India |
| Nationality |
India
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We recommend you to check the complete list of Famous People born on 13 November.
He is a member of famous with the age 76 years old group.
Hosahalli Ramaswamy Height, Weight & Measurements
At 76 years old, Hosahalli Ramaswamy height not available right now. We will update Hosahalli Ramaswamy's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.
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| Height |
Not Available |
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Not Available |
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Not Available |
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Not Available |
| Hair Color |
Not Available |
Dating & Relationship status
He is currently single. He is not dating anyone. We don't have much information about He's past relationship and any previous engaged. According to our Database, He has no children.
| Family |
| Parents |
Not Available |
| Wife |
Not Available |
| Sibling |
Not Available |
| Children |
Not Available |
Hosahalli Ramaswamy Net Worth
His net worth has been growing significantly in 2023-2024. So, how much is Hosahalli Ramaswamy worth at the age of 76 years old? Hosahalli Ramaswamy’s income source is mostly from being a successful . He is from India. We have estimated Hosahalli Ramaswamy's net worth, money, salary, income, and assets.
| Net Worth in 2024 |
$1 Million - $5 Million |
| Salary in 2024 |
Under Review |
| Net Worth in 2023 |
Pending |
| Salary in 2023 |
Under Review |
| House |
Not Available |
| Cars |
Not Available |
| Source of Income |
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Hosahalli Ramaswamy Social Network
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Timeline
Hosahalli S. Ramaswamy (born 13 November 1950), also popularly known as Swamy, is a Canadian food scientist of Indian origin, Professor of Food Science at McGill University in Montreal, Quebec, Canada and a visiting professor at Zhejiang University, China and Addis Ababa University, Ethiopia.
Currently, he is the President of Canadian Institute of Food Science and Technology.
He is also the editor of the Journal of Food Engineering.
Ramaswamy was born in Hosahalli, India.
He completed his bachelor's degree from Bangalore University in 1970.
In 1972, he completed his M.Sc.
in Food Technology from Central Food Technological Research Institute, Mysore, Karnataka, India.
In 1978, he moved to Canada and took a M.Sc.
& Ph.D. from 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 full professor in 2002.
Supported by funding from Canada Foundation for Innovation, he has established a first-of-its-kind high pressure technology pilot plant facility on Macdonald Campus of McGill University.
Ramaswamy's early research led to the demonstration that heat transfer distribution, not temperature, is a performance indicator of overpressure cookers.
He has been active in developing guidelines for heat penetration testing for process validation in food processing industries.
His current research includes the evaluation of storage stability of packaged nuts, dried fruits, seeds and mixes through moisture sorption & stability isotherms, and accelerated storage tests, and the application of pulsed ultra-violet light treatment for decontamination and quality protection of frozen repackaged fruits
He is author of the textbook Food Processing - Principles and Applications, published in 2009 and now being used as a textbook in many food science departments at universities in North America.
He is the editor of several books, and has published 400 peer-reviewed scientific papers, His work has been cited over 6000 times, with his H-index being 34.
