Kalidas Shetty
NDSU Dept 7670, PO Box 6050
Fargo, ND 58108-6050
Loftsgard 374D, NDSU
Fargo, ND 58102
l989 – PhD: Microbiology, University of Idaho, Moscow, ID, USA.
l985 – MS: Bacteriology, University of Idaho, Moscow, ID, USA.
l983 – BSc: Agricultural Science, University of Agricultural Sciences,
Bangalore, INDIA.(Major: Microbiology; Minor: Plant Physiology)
1992-l993 Post-doctoral Scientist, Plant Biology, Univ. of Guelph, CANADA
1990-l99l Post-doctoral Scientist, Plant Cell and Molecular Biology,
National Inst. of Agrobiological Sciences, Tsukuba Science City,
JAPAN
Asia Pacific Clinical Nutrition Society
American Chemical Society
American Association for Advancement of Sciences
American Association of Cereal Chemistry
Research Interests:
***Metabolic Biology of Crops for Functional Foods and Bioactives for Human Health
**Global Food Systems Biology concepts to combat Diet-linked Chronic Diseases and advancing Food Security strategies
**Food Diversity and Indigenous Food Systems to Combat Diet-Linked Chronic Diseases and advance Global Food Security
**Environmental Impact on Chronic Diseases & Nutritional Solutions using Stress Adapted Crop Food Systems for Climate Resilient Food Production Systems
**Metabolic Biology of Stress Adaptation of Crops for Climate Resilience & Role of Redox Biology.
Specifically, my research interests focus on molecular and metabolic regulation of phenolic metabolites and phenylpropanoid pathway by proline-linked pentose phosphate pathway and redox-regulated pathways in autotropic aerobic food plants, at anaerobic interface of food-associated bacteria and in aerobic fungal and mammalian systems for advancing climate resilient food systems and public health solutions.
Outreach & Service Interests:
a) Education and Community Outreach Interests: Developing new paradigm in International Education at BS/MS, MS and PhD levels using systems-based resilience concepts, including offering US education at Global sites. This includes development of “Food Ecology-Linked Food Security Centers” and “Community and Education Development” centers.
b) Research and Economic Development Outreach in Native American communities: This is undertaken by effective integration of traditional food systems for better health and as a basis for sustainable economic development.
c) Advancing international partnerships and collaborations for NDSU
Editorship:
a) Editor-in Chief, “Food Biotechnology"- Taylor and Francis, UK/USA
b) Associate Editor of “Journal of Food Science and Technology” (Springer Nature-AFSTI, India)
c) Associate Editor of “Journal of Ethnic Foods” –Springer Nature
d) Editor of “Food Biotechnology Series” (Taylor & Francis) with Dipayan Sarkar
Editorial Boards:
a) Editorial Board of "Journal of Food Biochemistry"-Wiley-Blackwell Publishers, USA
b) Editorial Board of “Journal of Medicinally Active Plants” Journal of the American Council of Medicinally Active Plants
c) Editorial Board of “Journal of Medicinal Food”-Mary Ann Liebert Publishers
2004-2012: Professor, Department of Food Science, University of Massachusetts, Amherst, MA, USA
2004-2005: Jefferson Science Fellow (Inaugural) at US State Department and subsequently serving as a consultant from 2005-2010
1999-2004: Associate Professor (tenured), Dept. of Food Science, University of Massachusetts, Amherst, MA, USA
1993-1999: Assistant Professor, Dept. of Food Science, University of Massachusetts, Amherst, MA, USA
1992-l993: Post-doctoral Scientist, Plant Biology, Univ. of Guelph, CANADA
1990-l99l: Post-doctoral Scientist, Plant Cell and Molecular Biology, National Inst. of Agrobiological Sciences, Tsukuba Science City, JAPAN
1989: Research Scientist, Biochemical Engineering, University of Idaho, Moscow, ID, USA.
l986-l988: Research Assistant, Plant Cell Physiology/Microbial Physiology, Univ. of Idaho, Moscow, ID, USA.
l984-l985: Research Assistant, Microbial Physiology, Univ. of Idaho, Moscow, ID,USA.
Courses Taught at North Dakota State University
Plant Systems Approach to Global Foods- (PL SC 180)
Systems Innovations to Advance Human Resilience- (Honors 193)
Teaching Interests: Plant and Food Systems for Climate Resilience and Public Health (Food Systems for Integrative Health)
Metabolic Biology of Plant & Microbial Systems for Sustainable Agriculture
Climate Resilient Crop Biology & Biochemistry for Human Health
Metabolic Biology of Fermented Foods for Human Health
Recent Publications
(Google Scholar H-Index-76 https://scholar.google.com/citations?user=R2SU-tgAAAAJ&hl=en)
Research Gate H-Index-68 (65 excluding self-citations) https://www.researchgate.net/profile/Kalidas-Shetty
Scopus H-Index-62; Mendeley H-Index-62 and Publons Web of Science H-Index-53)
Journal Publications (2020 to 2022)
1. Mishra, L.K., Sarkar. D., Mentreddy, R. and Shetty, K. (2020) Evaluation of Phenolic Bioactive-Linked Anti-Hyperglycemic and Helicobacter pylori Inhibitory Activities of Asian Basil (Ocimum spp.) Varieties, Journal of Herbal Medicine, 20: 1-10 (doi: https://doi.org/10.1016/j.hermed.2019.100310).
2. Unban,K., Khanongnuch, R., Kanpiengjai, A., Shetty, K and Khanongnuch, C. (2020)
Utilizing Gelatinized Starchy Waste from Rice Noodle Factory as Substrate for L(+)-Lactic Acid Production by Amylolytic Lactic Acid Bacterium Enterococcus faecium K-1. Applied Biochemistry and Biotechnology, 192:353–366 (DOI: https://doi.org/10.1007/s12010-020-03314-w).
3. Unban, K., Kodchasee,P., Shetty, K. and Khanongnuch, C. (2020) Tannin-tolerant and extracellular tannase producing Bacillus isolated from traditional fermented tea leaves and their probiotic functional properties. Foods, 9(4), 490; (DOI: https://doi.org/10.3390/foods9040490)
4. Henríquez,C., Sarkar, D., Molina, J., Sepúlveda, S., Córdova, A., Saavedra, J. and Shetty, K. (2020) Improving antioxidant and anti-hyperglycemic activity in cereal and apple-based food formulations using bioactive ingredients from apple peel. Journal of Food Processing and Preservation, 44:e14609. (DOI: https://doi.org/10.1111/jfpp.14609)
5. Unban, K., Khatthongngam, N., Pattananandecha, T., Saenjum, C., Shetty, K. and Khanongnuch, C. (2020) Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations. Frontiers in Microbiology, 11:1515. https://doi.org/10.3389/fmicb.2020.01515
6. Vargas-Yana, D., Aguilar-Morón, B., Pezo-Torres, N., Shetty, K. and Ranilla, L, A. (2020) Ancestral Peruvian ethnic fermented beverage “Chicha” based on purple corn (Zea mays L.): unraveling the health relevant functional benefits. Journal of Ethnic Foods, 7, 35 (2020). DOI: https://doi.org/10.1186/s42779-020-00063-3).
7. Nakano, H., Wu, S., Sakao, K., Hara, T., He, J., Garcia, S., Shetty, K. and Hou, D-X. (2020) Bilberry Anthocyanins Ameliorate NAFLD by Improving Dyslipidemia and Gut Microbiome Dysbiosis. Nutrients, 12, 3252. https://doi.org/10.3390/nu12113252
8. Ghiasy-Oskoee, M., Hatterman-Valenti, H., AghaAlikhani, M., Sarkar, D. Shetty, K., Christopher, A., Espe, A. (2020) Human Gut Health Relevant Antibacterial Activity of Blessed Thistle (Cnicus benedictus). Acta Horticulturae, 2020, 1287, pp. 63–69. https://doi.org/10.17660/ActaHortic.2020.1287.9
9. Kodchasee, P., Nain, K., Abdullahi, A.D., Unban, K., Saenjum, C., Shetty, K and Khanongnuch, C. (2021) Microbial Dynamics-Linked Properties and Functional Metabolites During Miang Fermentation Using the Filamentous Fungi Growth-Based Process. Food Bioscience, 41, June 2021, 100998 (https://doi.org/10.1016/j.fbio.2021.100998)
10. Klongklaew, A., Unban, K., Kanpiengjai, A., Wongputtisin, P., Pamueangmun, P., Shetty, K. and Khanongnuch, C. (2021) Improvement of Enantiomeric L-Lactic Acid Production from Mixed Hexose-Pentose Sugars by Coculture of Enterococcus mundtii WX1 and Lactobacillus rhamnosus SCJ9. Fermentation, 7, 95. https://doi.org/10.3390/fermentation7020095
11. Giri, S., Kudva, V., Shetty. K. and Shetty, V. (2021) Prevalence and Characterization of Extended-Spectrum β-Lactamase-Producing Antibiotic-Resistant Escherichia coli and Klebsiella pneumoniae in Ready-to-Eat Street Foods. Antibiotics, 10(7), 850; https://doi.org/10.3390/antibiotics10070850
12. Abdullahi, A.D., Kodchasee, P., Unban, K., Pattananandecha, T., Saenjum, C., Kanpiengjai, A., Shetty, K. and Khanongnuch, C., (2021) Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes. Antioxidants, 10(7), 1144; doi:10.3390/antiox10071144
13. Christopher, A., Sarkar, D. and Shetty, K. (2021) Improving Phenolic-Linked Antioxidant, Antihyperglycemic, and Antibacterial Properties of Emmer and Conventional Wheat Using Beneficial Lactic Acid Bacteria, Applied Microbiol., 1, 270–292. https://doi.org/10.3390/applmicrobiol1020020
14. Pucel, N., Sarkar, D., Labbe, R.G., Khanongnuch, C. and Shetty, K. (2021) Improving Health Targeted Food Quality of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial Fermentation. Frontiers in Sustainable Food Systems, 5:703672. https://doi.org/10.3389/fsufs.2021.703672
15. Chintha, P., Sarkar, D., Pecota K, Dogramac.i M. and Shetty, K. (2021) Improving Phenolic Bioactive-Linked Functional Qualities of Sweet Potatoes Using Beneficial Lactic Acid Bacteria-Based Biotransformation Strategy. Horticulturae. 7(10):367. https://doi.org/10.3390/horticulturae7100367
16. Ramakrishna, R., Sarkar, D., Dogramaci, M. and Shetty, K. (2021) Kefir Culture-Mediated Fermentation to Improve Phenolic-Linked Antioxidant, Anti-Hyperglycemic and Human Gut Health Benefits in Sprouted Food Barley. Applied Microbiol., 1, 377-407. https://doi.org/10.3390/applmicrobiol1020026
17. Unban, K., Chaichana, W., Baipong, S., Abdullahi, A.D., Kanpiengjai, A., Shetty, K. and Khanongnuch, C. (2021) Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation. Fermentation, 7, 195. https://doi.org/10.3390/fermentation7030195
18. Ankolekar, C., Sarkar, D., Greene, D. and Shetty, K. (2021) Using Biological Elicitation to Improve Type 2 Diabetes Targeted Food Quality of Stored Apple. Frontiers in Sustainable Food Systems, 5:709384. https://doi.org/10.3389/fsufs.2021.709384
19. Ranilla, L.G., Rios-Gonzales, B.A., Ramírez-Pinto, M.F., Fuentealba, C., Pedreschi, R., Shetty, K. (2021) Primary and Phenolic Metabolites Analyses, in vitro Health-Relevant Bioactivity and Physical Characteristics of Purple Corn (Zea mays L.) Grown at Two Andean Geographical Locations. Metabolites, 2021, 11, 722. https://doi.org/10.3390/metabo11110722
20. Sadanandan, B., Vijayalakshmi, V., Lokesh, K.N., Shetty, K. Joglekar., Ashrit, P and Hemanth, B. (2022) Candida albicans Biofilm Formation and Growth Optimization for Functional Studies Using Response Surface Methodology. J. Applied Microbiology, First published online: 04 December 2021 https://doi.org/10.1111/jam.15402
21. Sadanandan, B., Ashrit, P., Lokesh, K.N., Shetty, K., Jogalekar, A.P., Vijayalakshmi. V and Hemanth, B. (2022) High Throughput Comparative Assessment of Candida glabrata Biofilm Formation on Polystyrene Relevant in Hospitals. Korean J. Chemical Engg., Korean J. Chem. Eng., 39(5), 1277-1286 DOI: 10.1007/s11814-021-1054-3
22. Kangwan, N., Kongkarnka, S., Boonkerd, N., Unban, K., Shetty, K. and Khanongnuch, C. (2022) Protective Effect of Probiotics Isolated from Traditional Fermented Tea Leaves (Miang) from Northern Thailand and Role of Synbiotics in Ameliorating Experimental Ulcerative Colitis in Mice. Nutrients, 14, 227. https://doi.org/10.3390/nu14010227
23. Unban, K., Klongklaew, A., Kodchasee, P., Pamueangmun, P., Shetty, K. and Khanongnuch, C. (2022) Enterococci as Dominant Xylose Utilizing Lactic Acid Bacteria in Eri silkworm Midgut and the Potential Use of Enterococcus hirae as Probiotic for Eri culture. Insects, 13, 136 https://doi.org/10.3390/insects13020136
24. Banwo, K., Sanni, A., Sarkar, D., Ale, O. and Shetty, K. (2022) Phenolics-Linked Antioxidant and Anti-Hyperglycemic Properties of Edible Roselle (Hibiscus sabdariffa Linn.) Calyces Targeting Type 2 Diabetes Nutraceutical Benefits In vitro. Frontiers in Sustainable Food Systems, 28 | https://doi.org/10.3389/fsufs.2022.660831
25. Banwo, K., Oyeyipo, A., Mishra, L., Sarkar, D. and Shetty. K. (2022) Improving Phenolic Bioactive-Linked Functional Qualities of Traditional Cereal-Based Fermented Food (Ogi) of Nigeria Using Compatible Food Synergies with Underutilized Edible Plants. Nutrition and Food Science Journal, [27]27, June 2022, Pages 1-12. https://doi.org/10.1016/j.nfs.2022.03.001
26. Klongklaew, A., Banwo, K., Soodsawaeng, P., Christopher, A., Khanongnuch, C., Dipayan Sarkar, D. and Shetty, K. (2022) Lactic acid bacteria-based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties. Nutrition and Food Science Journal, 27, 36–46. https://doi.org/10.1016/j.nfs.2022.03.004
27. Ashrit, P., Sadanandan, B., Shetty, K. and Vaniyamparambath, V. Polymicrobial Biofilm Dynamics of Multidrug-Resistant Candida albicans and Ampicillin-Resistant Escherichia coli and Antimicrobial Inhibition by Aqueous Garlic Extract. Antibiotics 2022, 11, 573. https://www.mdpi.com/2079-6382/11/5/573
28. Ashrit.P., Sadanandan, B., Kyathsandra Natraj, L., Shetty. K., Vaniyamparambath, V. and Raghu, A.V. (2022) A microplate-based Response Surface Methodology model for growth optimization and biofilm formation on polystyrene polymeric material in a Candida albicans and Escherichia coli co-culture. Polymer Adv Technol. 2022;1‐14. doi:10.1002/ pat.575
29. Fuentes-Cardenas, I.R., Cuba-Puma, R., Marcilla-Truyenque, S., Begazo-Gutiérrez, H., Zolla, G., Fuentealba, C., Shetty, K and Ranilla, L.G. (2022) Diversity of the Peruvian Andean Maize (Zea mays L.) Race Cabanita: Polyphenols, Carotenoids, In Vitro Antioxidant Capacity and Physical Characteristics. Frontiers in Nutrition, 9:983208. doi: 10.3389/fnut.2022.983208
Reviews 2021-2022
1. Christopher, A., Sarkar, D. and Shetty, K. (2021) Elicitation of Stress-Induced Phenolic Metabolites for Antimicrobial Applications against Foodborne Human Bacterial Pathogens. Antibiotics 2021, 10(2), 109; https://doi.org/10.3390/antibiotics10020109
2. Divyashri, G., Sadanandan, B., Murthy, K.C.N., Shetty, K. and Mamta, K. (2021) Neuroprotective Potential of Non-Digestible Oligosaccharides: An Overview of Experimental Evidence. Frontiers in Pharmacology, 12:712531. doi: 10.3389/fphar.2021.71253
3. Sarkar, D., Christopher, A. and Shetty, K. (2022) Phenolic Bioactives from Plant-Based Foods for Glycemic Control. Frontiers in Endocrinology, 12:727503. https://doi.org/10.3389/fendo.2021.727503
4. Divyashri,G., Badhe,R.V., Sadanandan, B., Vijayalakshmi, V., Kumari, M., Ashrit, P., Bijukumar, D., Mathew, M.T., Shetty, K. and Raghu, A.V. (2022) Applications of hydrogel-based delivery systems in wound care and treatment: An up-to-date review. Polymers and Advanced Technologies, First published: 07 April 2022 https://doi.org/10.1002/pat.5661
5. Oktariani, A.F., Ramona, Y., Sudaryatma, P.E., Dewi, I.A.M.M. and Shetty, (2022) K. Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review. Microorganisms, 10, 1197. https://www.mdpi.com/2076-2607/10/6/1197/pdf
Book Chapters 2020 and 2021
1. Sarkar, D. and Shetty, K. (2020) Metabolic Modulation of Abiotic Stress Response for Improvement of Functional Ingredients in Food Plants. In: Food Biotechnology Series, K. Shetty and D. Sarkar (Ed.). Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients. CRC Press (Taylor and Francis Group), Boca Raton, USA, Chapter 1, pp 3-23.
2. Deo, D., Rale,V., Shetty, K and Kulkarni, R. (2020) Biotransformation of Food-Related Phytochemicals by the Gut Bacteria. In: Food Biotechnology Series, K. Shetty and D. Sarkar (Ed.). Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients. CRC Press (Taylor and Francis Group), Boca Raton, USA, Chapter 2, pp 25-39.
3. Agustinah W., Joshua, M. and Shetty, K. (2020) Lactic Acid Fermentation and Bioactive Enrichment of Functional Ingredients in Berries. In: Food Biotechnology Series, K. Shetty and D. Sarkar (Ed.). Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients. CRC Press (Taylor and Francis Group), Boca Raton, USA, Chapter 4, pp 57-76.
4. Hepsiba A.S, Murthy, K.N.C. and Shetty, K. (2020) Applications of Cell and Cell Based Models to Screen the Health Promoting Properties of Dietary Components. In: Food Biotechnology Series, K. Shetty and D. Sarkar (Ed.). Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients. CRC Press (Taylor and Francis Group), Boca Raton, USA, Chapter 15, pp 279-294.
5. Murthy, K.N.C., Hepsiba, A.S. and Shetty, K. (2020) Plant Phytochemicals for Cancer Chemoprevention: Applications & Advantages. In: Food Biotechnology Series, K. Shetty and D. Sarkar (Ed.). Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients. CRC Press (Taylor and Francis Group), Boca Raton, USA, Chapter 17, pp 327-343.
6. Sarkar, D., Ankolekar, C. and Shetty, K. (2020) Beneficial Lactic Acid Bacteria (LAB) Based Biotransformation of Plant and Dairy Substrates to Enhance Type 2 Diabetes Relevant Health Benefits. In: Food Biotechnology Series, K. Shetty and D. Sarkar (Ed.). Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients. CRC Press (Taylor and Francis Group), Boca Raton, USA, Chapter 18, pp 245-360.
7. Panchal, P., Singh, S., Banerji, R., Saroj, S., Menon, K., Rale, V. and Shetty, K. (2020) The Potential Roles and Implications of Microbiota on Maternal and Child Health. In: Food Biotechnology Series, K. Shetty and D. Sarkar (Ed.). Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients. CRC Press (Taylor and Francis Group), Boca Raton, USA, Chapter 19, pp 361-377.
Recent Published Books 2019-2022
1. Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, 2019 (Food Biotechnology Series, K. Shetty and D. Sarkar (Eds), CRC Press (Taylor and Francis Group), Boca Raton, FL, USA.
2. Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients, 2020 (Food Biotechnology Series, K. Shetty and D. Sarkar (Eds). CRC Press (Taylor and Francis Group), Boca Raton, FL, USA.
Recent Invited Seminars and Talks 2020-2022
1. International Webinar on Nutrition and Health, Mangalore University, Mangalore India; October 2020; Title: “Food Diversity for Food-Based Health Benefits” (Web-based).
2. World Food Day, “Webinar on Innovative Enterprises in Food Sector”, University of Agricultural Sciences, Dharwad, India; October 2020; “Climate Resilient Food Systems for Food Security and Health” (Web-based)
3 Webinar on Nutrition Science and Advancements; Council for Research on Yoga and Naturopathy, Ministry of AYUSH for Health, Government of India, New Delhi, India: September 2020: Title:” Food Diversity and Indigenous Food Systems to Combat Diet-Linked Chronic Diseases” (Web-based).
4. Central Food and Technological Research Institute, VAIBHAV Summit (Web-Based) on “Food Fortification and Biomolecules”, Mysore, India; October 2020: Theme presentation: Plant Biomolecules from Food Sources to Combat Lifestyle Diseases”. (Web-based).
5. Indian Institute of Technology- Kharagpur, India, VAIBHAV Summit (Web-Based) on “Nano-Technology and Food Metabolism” October 2020: Theme Presentation on: Ecological and Metabolic Basis for Future of Food Systems for Human Health and Climate Resilience”. (Web-based).
6. North Crops Institute (NCI), Fargo, North Dakota, USA February 2021” Food Barley Bioactives for Health” (In Person/Hybrid)
7. National Academy of Agricultural Sciences Regional Chapter, Bengaluru, INDIA, Invited Lecture, March 2021 “Post-COVID19 Lessons and Strategies for Advancing Global Food Systems for Climate Resilient Food Security and Health”. (Web-based).
8. Amritsar Group of Colleges, Dept. of Agriculture AGC, Amritsar, India, Invited Lecture, April 2021 “Metabolic Innovations for Advancing Global Food Systems for Climate Resilient Food Security and Health”. (Web-based).
9. North Crops Institute (NCI), Fargo, North Dakota, USA, NCI Cereal Innovators July 2021 “Ancient Emmer Wheat of North Dakota: Health Targeted Benefits” (In Person/Hybrid)
10. North Crops Institute (NCI), Fargo, North Dakota, USA, NCI Cereal Innovators August 2021 “Functional Food and Health Targeted Applications of Food Barley”. (In Person/Hybrid)
11. University of Agricultural Sciences, Bangalore, India; Directorate of Post-Graduate Studies, Invited Lecture Science Week September 2021 “Excitement in Science: Systems Based Understanding of Global Challenges and Solutions”. (Web-based).
12. Indigenous People’s Task Force (IPTF), Conference on “Return to First Medicines & Maternal Health Conference”. Carlton, MN Invited Lecture, September 2021 “Indigenous Food Systems for Maternal and Child Health: System-Based Syncretic Foundations in Indigenous Wisdom and International Partnerships”. (In Person)
13. Ramiah Institute of Technology, Bangalore, India, October 2021 Invited Talk to Biotechnology Program “Food Systems Innovations for Health and Climate Resilient Solutions”. (In Person)
14. Fruits and Vegetables for Health and Nutrition (FVHN 2021) November 2021 Invited Lecture to commemorate “International Year of Fruits and Vegetables 2021 Invited Talk on “Healthy Food Systems and Innovative Rural Development Strategies”. (Web-based).
15. Conference of Global Indian Scientists and Technocrats (GIST), December 2021 Invited Talk on Section on Benefits of Spices and Herbs: ““Health-Targeted Food Security: Role of Herbs and Spices". (Web-based).
l) Awarded 8 gold medals for academic excellence at the University of Agricultural Sciences, Bangalore, India (1983).
2) Science and Technology Post-Doctoral Fellowship of Japan government (l990-l99l).
3) University of Massachusetts, Lilly Teaching Fellowship to promote and encourage promising young faculty (l995-l996).
4) University of Massachusetts, College of Food and Natural Resources; Outstanding Teacher Award (l996-l997).
5) Asia-Pacific Clinical Nutrition Society Award (1998-1999)
6) University of Massachusetts - College of Food and Natural Resources; Certificate of Achievement for Outstanding Outreach Contributions, 2001
7) Jefferson Science Fellow at the US State Department (2004-2005)
8) University of Massachusetts, Award for Outstanding Accomplishments in Research and Creative Activity, 2005
9) Fulbright Senior Specialist, Catholic University of Valparaiso, Chile, 2012
