K. T. Achaya
From Wikipedia, the free encyclopedia
- Oil chemist
- food scientist
- nutritionist
- food historian
- food writer
Konganda Thammu Achaya | |
|---|---|
| Born | 6 October 1923 |
| Died | 5 September 2002 (aged 78) |
| Occupations |
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K. T. Achaya (6 October 1923 – 5 September 2002) was an oil chemist, food scientist, nutritionist, and food historian.[1]
He is the author of Indian Food: A Historical Companion, The Food Industries of British India, and A Historical Dictionary of Indian Food.[2][3]
Konganda Thammu Achaya was on born 6 October 1923[3] in Kollegal, then part of the Mysore Kingdom (now in Karnataka), into a Kodava family.[4] He graduated in chemistry from the University of Madras in 1943.[3]
Achaya subsequently worked at the Indian Institute of Science for three years, conducting research on oils, fats and foods system. In 1948, he co-authored the book Indian Dairy Products with K. S. Rangappa; a revised edition of the book was reprinted later in 1974. He went on to earn a doctorate from the University of Liverpool in the United Kingdom, where he worked under T. P. Hilditch.[3]
