M. Anandha ‘Andy’ Rao, PhD

Emeritus Professor

Department of Food Science & Technology

Cornell University, Food Research Laboratory

630 West North Street

Geneva NY 14456-0462.

E-Mail: mar2@cornell.edu, andy_r_14456@hotmail.com

Phone 315-521-9252, Fax 315-787-2397

Dr. Rao’s main research interest is in Rheological Properties of Foods: Principles, Measurement, and Applications.

Recent Appointments/Activities

2005-Date, Emeritus Professor of Food Engineering, Cornell University

2007-2008, Summer (Jan-Mar) Semester, Visiting Professor, Massey University, NZ.

2001-Date, Scientific Editor, J. Food Science – Food Eng and Physical Properties

External PhD Theses Examiner: University of New South Wales, Australia, written report, April 07; • Mahidol University, Thailand, Feb 20, 07 • Massey University, New Zealand, written report, July 05; • McGill University, Canada, written report, Oct 04

External Program Reviewer. Dept. of Chemical Engineering, Universidade de São Paulo, Feb 21-22, 05. Dept. of Food science and Nutrition, Sultan Qaboos University, Oman, May 20-28, 05 and May 19-28, 06

Short course on Food Rheology. Dept. of Chemical Eng., Univ. Nacional del Sur, Bahia Blanca, Argentina. June 17-29, 07; Biotechnology, Mahidol University, Feb 21-22, 07. III Brazilian Conference on Rheology, Rio de Janeiro, July 12-14, 06.

Representative Publications

Rao, M. A. 2007. Rheology of Fluid and Semisolid Foods: Principles and Applications, Second Edition, pp. 483, Springer, New York http://www.springer.com/east/home?SGWID=5-102-22-173735903-0

Genovese, D. B., Lozano, J. and Rao, M. A. 2007. The rheology of colloidal and non-colloidal food dispersions. J Food Sci. 72: R11-R20.

Loveday, S. M., Creamer, L. K., Singh, H. and Rao, M. A. 2007. Phase and rheological behavior of high-concentration colloidal hard-sphere and protein dispersions. J Food Sci. 72 (7): R101-107.

Lopes da Silva, J. A. and Rao, M. A. 2006. Pectins: Structure, functionality and uses, in Food Polysaccharides and Their Applications: Second Edition, eds: A. M. Stephen, G. O. Phillips and P. A. Williams, p. 353-411, CRC Press, New York.

Rao, M. A., Rizvi, S. S. H., and Datta, A. K. 2005. Engineering Properties of Foods, 3rd edition, p. 738, CRC Press, New York. http://www.foodnetbase.com/ejournals/books/book_summary/summary.asp?id=2421

Genovese, D. B. and Rao, M. A. 2005. Components of vane yield stress of structured food dispersions. J Food Sci. 70(8):E498-504.

Meng, Y., Rao, M. A. and Datta, A. K. 2005. Computer simulation of the pharyngeal bolus transport of Newtonian and non-Newtonian fluids. IChemE Transactions Part C - Food and Bioproducts Processing 83: 297-305.

Rao, M. A. 2003. Phase transitions, food texture and structure, in Texture in Food, Volume 1: Semi-Solid Foods, p. 36-62, ed: Brian M. McKenna, Woodhead Publishing Ltd., Cambridge, UK.

Qiu, C-G. and Rao, M. A. 1988. Role of pulp content and particle size in yield stress of apple sauce. J. Food Sci. 53: 1165-1170.

Vitali, A. A. and Rao, M. A. 1984. Flow properties of low-pulp concentrated orange juice: Serum viscosity and effect of pulp content. J. Food Sci. 49(3): 876-881.

Rao, M. A. 1975. Measurement of flow properties of food suspensions with a mixer. J. Texture Studies. 6: 533-539.

Dr. Rao has contributed about 200 journal papers and book chapters on rheology, heat transfer, and energy conservation.

Honors

Distinguished Food Engineer, International Association of Food Industry Suppliers/Food Process Engineering Institute-

American Society of Agricultural Engineers, 2003.

Scott Blair Award for Excellence in Rheology, American Association of Cereal Chemists, 2000.

Fellow of the Association of Food Scientists and Technologists (India), 2000.

Fellow of the Institute of Food Technologists, 1997.

Fulbright Senior Scholar, Escola Superior de Biotecnologia, Porto, Portugal, conducted research on Rheological

Properties of Foods and Teaching Thermal Processing, 1988-1989.

Fulbright Senior Scholar, ITAL, Campinas, Brazil, conducted research on Energy for Food and Rheological Properties

of Foods, 1980-1981.

Students, and Postdoctoral and Visiting Scientists

Ph.D Degree; year awarded

Vinod K. Goel 1978; Ramaswamy C. Anantheswaran 1984; Titima Sornsrivichai 1986; Juliana Morales-Castro 1992;

Martin F. Sancho 1994; Wei Hsiu Yang 1997; Jun-Tse Fu 1998; Hung-Ju Liao 1998; Ellen K. Chamberlain 1999;

Jirarat Tattiyakul 2001; Renan Bu-Contreras 2001; Yizhi Meng 2003; Valeria Acquarone 2005

MS Degree

Walter Vergara 1977; Consuelo Fernandez 1987; Martin F. Sancho 1988; Chung-Jen Chen 1995; Hung-Ju Liao 1995;

Ellen K. Chamberlain 1996; Jirarat Tattiyakul 1997

M.P.S. degrees

Roberto Barranco 1978; David Servianski 1978; Leon Kraig 1978; Hunter Chua 1985; Srinath P. Rajavasireddy 1986.

Postdoctoral and Visiting Scientists

A. A. Vitali 1/81-4/82; C-G. Qiu 6/87-12/88; D. Paredes 9/87-8/88; J. A. L. da Silva 5/90-10/90; P.E. Okechukwu 1/90-6/91, 7/95-6/96; R. Grikshtas 1/89-6/89; F. Missaire 5/89-8/89; B. Yoo 7/91-4/93; P. Silva 4/94-9/94; D. Lozano 4/94-10/94; B-S. Yoo 1/93-5/94; C. R. F. Grosso 4/95-3/96; Y. Champenois 1/96-6/96; C. G. Mothé 1/98-12/98; J. Paterson 5/98-8/98; K-S. Youn 1/01-12/01; P. Ravindra 7/01-6/02; D. B. Genovese 12/01-11/03; A. Tárrega, 5/04-9/04; P. Buppa 6/04-5/05

Corrections in Rheology of Fluid and Semisolid Foods: Principles and Applications, Second Edition, 2007

October 2, 2007