C. Anandharamakrishnan


C. Anandharamakrishnan
Anandharamakrishnan in 2017
Born Coimbatore, India
Nationality Indian
Alma mater Loughborough University, United Kingdom
Occupation Director, IIFPT
Spouse(s) Dr. G. Shashikala
Children 1

Anandharamakrishnan Chinnaswamy, commonly referred to as Anandharamakrishnan is an Indian scientist and academician in the field of food processing. Presently, he is the Director, Indian Institute of Food Processing Technology, Thanjavur (functioning under the Ministry of Food Processing Industries, Govt. of India).

[1] Anandharamakrishnan completed his B.Tech. in Chemical Engineering and M.Tech. from A.C. College of Technology, Anna University, India. He then achieved a doctoral degree in Chemical Engineering from Loughborough University, United Kingdom, under the Commonwealth Scholarship programme for which he worked on 'Experimental and Computational Fluid Dynamics Studies on Sprayfreeze-drying and Spray-drying of Proteins'.

His research outputs are well documented in international journals,[2] two International patents and seven Indian patents. He is also the author of four books.

Books

  • Spray Drying Techniques for Food Ingredient Encapsulation by C. Anandharamakrishnan, Padma Ishwarya S. ISBN 978-1-118-86419-7
  • Handbook of Drying for Dairy Products by C. Anandharamakrishnan ISBN 978-1-118-93049-6
  • Computational Fluid Dynamics Applications in Food Processing by C. Anandharamakrishnan ISBN 978-1-4614-7990-1
  • Techniques for Nanoencapsulation of Food Ingredients by C. Anandharamakrishnan ISBN 978-1-4614-9387-7

Patents

References

  1. ↑ "Director". www.iifpt.edu.in. Retrieved 7 August 2017.
  2. ↑ "C. Anandharamakrishnan, PhD, FRSC - Google Scholar Citations". scholar.google.com.au. Retrieved 7 August 2017.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.