Dr. G. Venkateswaran
Chief Scientist and Head
Microbiology & Fermentation Technology Department
Central Food Technological Research Institute
India
Biography
Dr. G. Venkateswaran is currently a Chief Scientist and Head in the Department Microbiology and Fermentation technology Central Food Technological Research Institute, India. He completed B. Sc in Madras University, M.Sc in Botany Madras University, Chennai and Ph.D in Applied Botany University of Mysore, Mysore. He is specialized in Natural science, BioScience, Tissue Culture, Microbiology and Biotechnology.
Research Interest
Natural science, BioScience, Tissue Culture, Microbiology and Biotechnology.
Publications
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Nisha A, Venkateswaran G (2009). Effect of culture variables on mycelia arachidonic acid production by mortierella alpina. Food and bioprocess technology. 4, 120-136.
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Mamatha S S, Ravi R and Venkateswaran G (2008). “Medium optimizations of Gamma linolenic acid production in Mucor rouxii CRF-G15 by RSMâ€. Food and bioprocess technology.1:405-409.
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U.S. Kadami, D.R. Balasubramanian, U. R. Ganni, M. Balaraman and G. Venkateshwaran. (2007). In vitro studies on liposomal amphotericin B obtained by supercritical carbondioxide-mediated process. Nanomedicine, nanotechnology, Biology and Medicine 3 : 273-280
