Confectionary Oils and Fats
Professor, Dr Vijai K. S. Shukla has been working in the area of confectionery product development for the
four decades. He has a special expertise in cocoa butter, milk fat, cocoa butter equivalents and cocoa butter
substitutes based on modern concepts of recipe engineering.
Why Dr. Shukla for Confectionary Fats?
American Oil Chemists' Society 1996
prestigious Herbert Dutton Award for pioneering contribution in Lipid research presented in Indianapolis. The
title of the award lecture was “Chocolate - The Chemistry of Pleasure”. American Oil Chemists’ Society 2002
prestigious Stephen S. Chang Award presented in Montréal, Canada. The title of the award lecture was
”Chocolate – Friend or Foe?” This award is given to a scientist who has achieved decisive accomplishments in
basic research. The knowledge that the person has produced must have been utilized by industries for the
improvement or development of food products related to lipids.