Cornell professor wins food rheology award
The American Association of Cereal Chemists awarded the G.W. Scott Blair Memorial Award for Excellence in Food Rheology to Cornell Professor M. Anandha “Andy” Rao.

Rao is a professor of food engineering in Cornell’s Department of Food Science and Technology. The award, presented at the association’s annual meeting, recognizes Rao’s research on the rheological properties of fruit juices and purees, pectin gels, and starch dispersions. He received an engrav…

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