Ramaswamy Anantheswaran is the director for Education by Non-Traditional Delivery, the chair of the Cocoa, Chocolate and Confectionary Research Group, and a professor of food science. He studies the moisture and fat migration in sweets. He also studies microwave processing of foods.
B.S., Indian Institute of Technology, Agricultural Engineering, 1977
M.S., University of Georgia, Architectural Engineering, 1979
Ph.D., Cornell University, Food Science, 1984
Microwave processing of foods, dielectric properties of food materials, ingredient interactions during microwave heating of foods, moisture and fat migration in confectionary products, modified atmosphere and modified humidity packaging of fresh produce, high pressure processing, diffusion of nisin through packaging materials