Journal of Food Processing & Technology

Vijai KS Shukla

Biography

Vijai KS Shukla is an Indian-Danish food scientist, researcher and professor in lipidology, and a central figure in the study of essential fatty acids. He is also the President of the International Food Science Center based in Denmark, Fellow of the American Oil Chemists' Society (AOCS) and Adjunct Professor to the Department of Food Science and Nutrition at University of Minnesota.Shukla gained his Masters degree in Organic Chemistry in 1969 from the University of Allahabad and his Ph.D. in 1973 from the same university. Subsequently he received a post-doctoral UNESCO award and did work first at the Charles University in Prague and then in 1975 at the Institute of Neurochemistry in Experimental Life Sciences in Copenhagen, and at the Federal Centre for Lipid Research in Münster, Germany. He is committed to highest standards of excellence and it proves through his national and international publications.

Research Interest

Physical phenomena and the mechanisms of autoxidation, isolation of lipids, spectral phenomena related to lipids, modern analytical methodology, and involvement of essential fatty acids in health and disease such as multiple sclerosis and Batten Disease.