Hosahalli S. Ramaswamy (Swamy for short), a member of the Royal Canadian Academy of Sciences, a member of the International Academy of Food Science, a professor of the Department of Food and Agrochemicals at McGill University, and an internationally renowned food engineering expert. Long-term focus on food heat treatment and non-heat treatment related processes, including thin cooking bags, aseptic treatment of low acid liquid and granular foods, food sterilization and microwave treatment in rotary autoclaves. Dr. Swamy has a strong track record in pasteurization, freezing, drying, post-harvest technology, food system rheology, and computer modeling. Processes such as reciprocating and double-helix stirring at the opposite end have made significant contributions to new technologies such as microwave radio frequency and ohmic heating, as well as the use of extrusion processing technology. He proved that the heat transfer distribution, not the temperature, is an overpressure device. Performance. He has won the 2014 IFTPS Marvin Tung Award and the 2015 ICEF-12 Lifetime Achievement Award for his long-term research results and the formulation of thermal penetration testing guidelines. Dr. Swamy has made significant contributions in exploring new technologies such as microwave / RF and ohmic heating, as well as using extrusion technology to create value-added products.