Dr S. Yella Reddy

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Dr S. Yella Reddy

scientist

1. Name: Dr S. Yella Reddy

2. Date of birth: 1 July 1952

3. Address: Dr. S. Yella Reddy, 136 CFTRI Layout, Bogadi 2nd Stage, Mysore-570026, Mob: 9986539096, Email: syreddy52@gmail.com

4. Experience: 34 years as scientist at Central Food Technological Research Institute, Mysore-570020. Retired at 60 years on 30 June, 2012

5. Educational qualifications:

____________________________________________________________________________

Degree Subject University Year of passing ____________________________________________________________________________

Ph.D.* Food Science Mysore University 1990

M.Sc Organic chemistry Sri Venkateswara 1974

B.Sc Chemistry, Physics, Zoology Sri Venkateswara 1972 ____________________________________________________________________________

*PhD thesis titled, ‘Studies on modification of fats of tree origin for use in confectionery’. The main highlights of thesis include: Development of fractionation processes to prepare a range cocoa butter like fats from sal, phulwara butter and kokum fat. Identification of components affecting the nonuniform quality of commercial sal fats and processes to reduce those interfering components. Brief R & D contribution: Expertise (Fields of specialization): Fats & oils; Speciality fats for chocolate, confectionery and bakery; Trans free speciality fats for bakery and confectionery; Chocolate and sugar confectionery; Cereal bars, Health bars, Nutraceutical confections; Sugar free traditional sweets and confections; Traditional sweets/confections. The following are the areas of research and expertise, having relevance to food industry in the current frontier fields, initiated by me in the Institute

1. Development of cocoa butter like fats for use in chocolate from non-traditional oilseeds available in our country, suitable for Indian climate.

2. Development of Trans free speciality fats similar to vanaspati/bakery fats, as trans fats are known for their health risks in coronary heart disease.

3. Structured lipids enriched with medium chain fatty acids and low calorie fats.

4. Sugar free traditional sweets and chocolate. India is on top of diabetic population in the world, to meet the consumer demand, these diabetic friendly sweets will meet their demands.

5. Cereal bars of various types including with no sugar. Convenient ready to eat products could be used for breakfast/lunch, provide all essential nutrients. Nutraceutical enriched cereal bars of various types are also formulated and standardized. Multi-grain bars, Spirulina enriched nutri bars.

6. Nutraceutical confections, like mineral, vitamin enriched candies, chocolates, etc.

7. Nutra chikki (traditional confection) of different types, like mineral, vitamin enriched, PUFA enriched; protein, mineral enriched, fiber rich, etc. Chikki is popular Indian sweet snack, is a good vehicle to transfer nutraceuticals to needy consumers, especially children.

8. Project leader in many grant-in-aid, sponsored, consultancy and Institutional projects.

9. Successfully conducted every year, popular short term training programme on ‘chocolate and sugar confectionery’.

Awards:

1. Best paper by CFTRI: Jeyarani, T. and Yella-Reddy, S . Cocoa butter extender from Simarouba glauca fat. Journal-of-the-American-Oil-Chemists'-Society. 2001; 78(3): 271- 276.

2. Best Process: Process know how on Tamarind candy, by CFTRI during 2003.

3. Best scientist among Gr. IV during 2010 by CFTRI.

4. Best paper by AFST(I). Yella Reddy, S. and Prabhakar, J. V. Effect of ingredients and processing conditions on fat absorption and texture of Mysorepak. Journal-of-FoodScience-and-Technology,-India. 1994; 31(1): 44-48

5. Excellent paper presented at American Oil Chemists’ Society conference, Atlanta, USA, in 1994. S. Yella Reddy, N. Full, P. S. Dimick and G. R. Ziegler, Tempering method for chocolate containing milk fat fractions.

6. First prize at IFCON 98, for poster, ‘T. Jeyarani and S. Yella Reddy, Cocoa butter substitutes from mahua (Madhuca latifolia) and kokum (Garcinia indica) fats’.

7. First prize at ICFOST 2009, Bangalore, for poster, ‘S. Sampurna and S. Yella Reddy, Application and quality evaluation of few selected traditional foods prepared with trans free speciality fat replacing vanaspati’.

8. Second prize at ICFOST 2006 for poster, SS. Umesh, S. Yella Reddy, Sakina Khatoon, Plastic fats free from trans fatty acids for food uses.

9. Second prize at ICFOST 2006 for poster, SS. Umesh, S. Yella Reddy, Sakina Khatoon, Plastic fats free from Trans fatty acids for food uses.

10. First prize at ICFOST 2012 for poster: Pallavi, BV, Chetana R, and Yella Reddy, S. Protein, mineral and vitamin enriched peanut bar at ICFOST, Pune Jan, 2012.

11. Best investigation award for MSc student, Pranitha, K. under my supervision

  • Papers published: more than 55 in national and international peer reviewed journals.
  • Papers presented at symposia: 30
  • Patents:12
  • Processes developed:14
  • PhD guidance: 2
  • MSc. Guidance: 30
  • Short term course to industry: Chocolate & sugar confectionery

Visit abroad: Visited USA as post-doctoral visiting scholar from 1992 to June 1994, at Pennsylvania State University, University Park, USA. Work done: Usage of milk fat and its fractions in milk chocolate:

Teaching: M.Sc (Food technology) – Fats & Oils – theory & practical’s. 15 years’ experience.

Consultant: Technical consultant at Kanti Sweets, Bangalore since October 2012.

CTO at Kanti Lab Services Pvt Ltd, Bangalore since 2020