Kalidas Shetty is a noted food scientist, an associate professor of food science at the University of Massachusetts, and a recipient of the Jefferson science fellowship.[1] He is the author of a significant number of books on food science. He holds at least four patents and has been editor of several reputed agricultural publications.
Contents |
Shetty was born in a Tulu-speaking Bunt family in Jayapura near Chikmagaluru, India. He is the eldest of four sons born to N Ramanna Shetty and Ganga Shetty. He is married to Geeta Shetty. They have two sons---Varun and Vishal.
Shetty studied in Bishop Cotton School in Bangalore and in M.G.M.college, Udupi. He graduated from the University of Agricultural Sciences, Bangalore. He received an M.S. (in Bacteriology) and a Ph.D. from the University of Idaho. Dr. Shetty had his postdoctoral training at the National Institute of Agro-Biological Research, Japan, and the University of Guelph, Ontario, Canada.
Shetty is also an affiliate faculty with NASA Space Food Technology Commercial Space Center at Iowa State University, Breast Cancer Research Cluster, Bay State Health System, Springfield, MA, Molecular and Cellular Biology- UMASS, Plant Biology- UMASS and Environmental Science- UMASS. He holds at least four patents and has been an editor of several reputed agricultural publications. Research in his laboratory focuses on molecular physiology of secondary metabolite synthesis in plants. Dr. Shetty was awarded 8 gold medals for academic excellence at the University of Agricultural Sciences, Bangalore. He has also received Science and Technology Post-doctoral Fellowship of the Japan Government 1990-1991.
Food Biotechnology [Shetty, K., Paliyath, G., Pometto, A.L. III and Levin, R.E. (eds)]. CRC Press (Taylor and Francis Co), Boca Raton, FL.