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In the 24 years he has been at the Station, he has written over 100 papers and book chapters and edited three books. He serves on the editorial boards of severaljournals, including the Journal of Texture Studies, and the Journal of Food Process Engineering. Rao was awarded two Fulbright-Hays Senior Research Scholarships in the 1980s— one at the Instituto de Tecnologia de Alimentos (ITAL), Campinas, Brazil, and the second at the Escola Superior de Biotecnologia, Catholic University of Portugal, Porto, Portugal. Rao has been active in IFT since 1975 and most recently served as the co-organizer and co-chair of the 1997 IFT Basic Symposium: “Chemical, Structural, and Rheological Changes During Phase/State Transitions in Foods.” The 1997 Fellows were honored on Saturday, June 14, at IFT’s Annual Meeting and FOOD EXPO in Orlando, Florida. Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 28,000 members working in food science, food technology and related professions in industry, academia and government. The mission of IFT is to support improvement of the food supply and its use through science, technology and education.
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Indira Gandhi National Open University, New Delhi eBooks (2019)
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Food Science and TechnologyHandbook of Food Engineering, Second Editionpp.551-596, (2018)
Global Food Security and Wellnesspp.295-300, (2017)
Food Engineering Seriespp.111-118, (2013)
FOOD MICROSTRUCTURES: MICROSCOPY, MEASUREMENT AND MODELLING (2013): 275-291
Food Materials Science and Engineeringpp.263-294, (2012)
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