Dr. Nagappa Malleshi

Designation: International Food Processing Consultant to FAO, at Laos
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Dr. Nagappa Malleshi

Dr. Nagappa  Malleshi, born on 10.12. 1948, in a village at Belgaum dist, Karnataka state, had his primary education in his native village and higher education at Karnataka University Dharwad. After a small stint as lecturer in a college, he joined CFTRI in 1974, obtained his Ph.D., in Food Science served in various capacities including Head of the Dept., of Grain Sci and Tech., and superannuated as a Director grade Scientist on 31.12.2008.

Dr. Malleshi, has contributed immensely in the area of Food Grain Science and Technology with special reference to Processing and Value addition to Millets. He has developed a large number of Processes and Technologies on almost all major, minor and also the under-utilized food grains. His innovative process of preparation of decorticated ragi (Ragi Rice) is first of its kind in the history of ragi. Some of the important Processes and Technologies developed by him have been commercialized prominent among them are; Malted Weaning Food, Medical foods,  Foods for special situation,  refined cereal malt flour, accelerated aging of rice, ragi rice and millet based Convenience foods and Breakfast Cereals.

Dr. Malleshi, has guided more than 30 Master’s and 10 Doctoral students, not only from India but also from abroad.  He has more than 100 Research publications and 20 Indian &  6 International patents to his credit.

Dr. Malleshi, has widely travelled and has undertaken advance research on various aspects of Food Processing at highly reputed research centres, viz.,  Carlsberg Research Centre, Copenhagen, Denmark;  Kansas State University, Manhattan, U.S.; Oxford Brookes University, Oxford, U.K and National Research Institute for Brewing, Japan and has also visited a few  research organizations in Africa.

Post-retirement, Dr. Malleshi, served as International Food Processing Consultant to FAO, at Laos; for USAID at Sri Lanka and for UNIDO, Zambia.  He continues his academic acivities as  visiting faculty to a good number of  Educational  and  R & D Institutions, imparting  knowledge in Food Sci and Tech and also as a advisor to a good number of  Food Processing Industries and NGOs.