Florida State University has named Shridhar K. Sathe, a food scientist in the University’s College of Human Sciences, the 2013–2014 Robert O. Lawton Distinguished Professor, the highest honor the university faculty bestows on one of its own.
Florida State University has named Shridhar K. Sathe, a food scientist in the University’s College of Human Sciences, the 2013–2014 Robert O. Lawton Distinguished Professor, the highest honor the university faculty bestows on one of its own. Sathe was recognized during the university’s spring commencement ceremony in May.
“Dr. Sathe’s research has improved the public good by furthering our understanding of food safety issues and as a result has made Florida State prominent in the world of food science,” said Billie J. Collier, Dean of the college.
Sathe, who joined the Florida State faculty in 1988, was named Florida State’s D.K. Salunkhe Professsor of Food Science in 2001 and a Distinguished Research Professor in 2006. A leading researcher in food biochemistry, Sathe has spent his career studying the molecular properties and workings of food proteins—particularly those of legumes and edible tree nut seeds. In fact, the methods Sathe developed to isolate, purify, and characterize the properties of edible seed proteins are used by researchers around the world.
As a result of this research, Sathe has written or co-written more than 130 refereed articles, 157 refereed abstracts and 26 book chapters, and co-edited two books. A frequently sought after reviewer for peer research by numerous journals and funding agencies, he also serves on the editorial boards of eight international journals. His international acclaim includes his election as Fellow of the Institute of Food Technologists and the World Innovation Foundation.
Sathe holds three degrees from India’s University of Bombay—a Bachelor of Science with honors in chemistry, 1971; a Bachelor of Science with honors in food technology, 1974; and a Master of Science in food technology, 1977. He earned his doctorate in nutrition and food science from Utah State University in 1982.
Press release (video)