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{{Short description|Agriculture and food microbiologist}}
{{Use dmy dates|date=June 2023}}
{{Use Indian English|date=June 2023}}
{{Infobox academic
| name = Ramesh Chandra Ray
| image =
| birth_date = {{birth date and age|df=yes|1955|11|22}}
| birth_place = [[Jajpur]], [[Odisha]], [[India]]
| occupation = [[Agriculture]] and food microbiologist, author, and editor
| title =
| awards = 
| website =
| education = B.Sc., M.Sc., and Ph.D.
| alma_mater = [[Utkal University]], India
| thesis_title =
| thesis_url =
| thesis_year =
| workplaces = [[Indian Council of Agricultural Research]] (ICAR)- [[Central Tuber Crops Research Institute]] [[Bhubaneswar]]/[[Thiruvanathapuram]], India
}}

'''Ramesh Chandra Ray''' is an [[agriculture]] and food [[microbiologist]], author, and editor. He is the former principal scientist ([[microbiology]]), and head of the Regional Centre at [[Indian Council of Agricultural Research]] ICAR - [[Central Tuber Crops Research Institute]] in [[Bhubaneswar]], [[India]].<ref>{{Cite book|url=https://www.elsevier.com/books/sustainable-biofuels/ray/978-0-12-820297-5|title=Sustainable Biofuels - 1st Edition|website=www.elsevier.com|date=7 April 2021 |isbn=978-0-12-820297-5 |last1=Ray |first1=Ramesh C. |publisher=Elsevier Science }}</ref>

Ray is the author of ''Agricultural and Biotechnological Applications of Bacillus subtilis,'' ''Lactic acid Fermentation of Sweet Potato,'' and ''Extracellular Thermostable α- amylase from Streptomyces erumpens,'' and editor of several agriculture and [[food microbiology]] books. His research interests are in the fields of food biology, and [[bioprocess]] technology with a particular focus on fermented food system, microbiology, [[food security]], bio-ethanol from starchy crops, as well as bio-processing of agricultural and food wastes.<ref name=wer>{{Cite web|url=https://www.researchgate.net/profile/Ramesh-Ray-2|title=Ramesh C. Ray – Research Gate Profile}}</ref>

Ray is a Fellow of [[National Academy of Agricultural Sciences]],<ref>{{cite web|url=https://naas.org.in/detail.php?id=412|title=Dr Ramesh C. Ray - Fellow Elected 2008}}</ref> [[National Academy of Biological Sciences]],<ref>{{Cite web|url=http://nabsindia.org/profiles/rameshcray.html|title=Profile of Dr. Ramesh C. Ray|website=nabsindia.org}}</ref> and Confederation of Horticultural Societies in India. He holds editorial appointment as Series Editor of ''Food Biology,''<ref>{{Cite web|url=https://www.routledge.com/Food-Biology-Series/book-series/CRCFOOBIOSER|title=Food Biology Series}}</ref> and ''Applied Biotechnology Reviews.''<ref>{{Cite book|url=https://shop.elsevier.com/books/microbial-biotechnology-in-food-and-health/ray/978-0-12-819813-1#full-description|title=Microbial Biotechnology in Food and Health|website=shop.elsevier.com|date=13 September 2020 |isbn=978-0-12-819813-1 |last1=Ray |first1=Ramesh C. |publisher=Elsevier Science }}</ref> He was included in the top 2% scientists of the world ranking in a database prepared by Stanford University in 2021, 2022 and 2023.<ref>{{cite web|url=https://www.researchgate.net/publication/373336352|title=Top 2% Most Influential Scientists (2023) ICAR, India}}</ref>

==Education==
After completing his early education from the Board of Secondary Education in [[Odisha]], Ray enrolled at the [[Utkal University]] and graduated with majors in [[Botany]], [[Zoology]], and [[Chemistry]] in 1974. Later, in 1976, he received his M.Sc. in botany from the Utkal University in Odisha, India, followed by his Ph.D. in botany in 1984.<ref name=wer/>

==Career==
Ray started his academic career as a Full-time [[Lecturer]] in Botany at the [[Kendrapara Autonomous College]], [[Government of Orissa]] in India in 1980, and held that appointment till 1985. He also served as Guest Faculty in the Department of Microbiology at the Utkal University in Bhubaneswar from 2000 till 2010.{{citation needed|date=June 2023}}

Ray held an appointment as a Scientist of [[Plant Physiology]] at the ICAR-[[Indian Institute of Horticultural Research]] in [[Bangalore]] from 1985 till 1988. Following this appointment, he served as the Senior Scientist of Microbiology at the ICAR-Central Tuber Crops Research Institute based in Thiruvanathapuram/Bhubaneswar from 1988 till 1998. Subsequently, he was appointed as a principal scientist at the ICAR-Central Tuber Crops Research Institute, Regional Centre in Bhubaneswar, and held that position for nearly two decades. From 2019 till 2020, he served as a senior consultant at the International Potato Center based in Odisha, India.<ref>{{Cite web|url=https://cipotato.org/blog/south-asia-women-agriculture-during-covid-19/|title=South Asia women in agriculture during COVID-19|date=28 April 2020}}</ref>

==Research==
Ray's research works span the fields of agriculture & food microbiology, bioprocess technology, and have particularly covered wide range of aspects associated with the traditional fermented food system, and its health attributes, food security, lacto-pickling of vegetables, bio valorization of food wastes, and the production of bio-ethanol.<ref name=qaz>{{Cite web|url=https://scholar.google.com/citations?user=UzYSHxMAAAAJ&hl=en|title=Ramesh C. Ray|website=scholar.google.com}}</ref>

===Food fermentation processes and microbial technology===
Ray has made contributions in the field of food microbiology, particularly by exploring the food processing of roots, tubers, fruits and vegetables, and developing food processing technology. Together with V.K. Joshi, he provided in-depth information on the natural food fermentation processes, and explored the diverse range of fermenting microbes along with their benefits for the product quality, and energetics of the process.<ref>{{cite book |title=Microorganisms and Fermentation of Traditional Foods |chapter=Fermented Foods: Past, Present and Future |date=2014 |pages=11–46 |doi=10.1201/b17307-4 |isbn=978-0-429-15716-5 }}{{psc|date=October 2025}}</ref> In one of his highly cited works "Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics", he highlighted the crucial role of [[lactic acid fermentation]] of vegetables and fruits in the tropical and subtropical regions. He has conducted several studies on the lacto-pickling of vegetables, and his research addressed how the fermented foods carry high nutritional value, increased shelf life, reduced toxins, and a diverse group of probiotics.<ref>{{Cite journal|title=Fermented fruits and vegetables of Asia: a potential source of probiotics|first1=Manas Ranjan|last1=Swain|first2=Marimuthu|last2=Anandharaj|first3=Ramesh Chandra|last3=Ray|first4=Rizwana|last4=Parveen Rani|date=29 December 2014|journal=Biotechnology Research International|volume=2014|article-number=250424|doi=10.1155/2014/250424|pmid=25343046|pmc=4058509|doi-access=free }}</ref> While studying the consumer acceptance of lactic acid-fermented sweet potato pickle, his research demonstrated that the highly educated consumer preferred it more, whereas an improvement in the sourness, and aroma could lead to an increase in consumer acceptance.<ref>{{cite journal |last1=Sivakumar |first1=P. Sethuraman |last2=Panda |first2=Smita H. |last3=Ray |first3=R.C. |last4=Naskar |first4=S.K. |last5=Bharathi |first5=L.K. |title=Consumer acceptance of lactic acid-fermented sweet potato pickle |journal=Journal of Sensory Studies |date=October 2010 |volume=25 |issue=5 |pages=706–719 |doi=10.1111/j.1745-459X.2010.00299.x }}{{psc|date=October 2025}}</ref>

Ray developed a technology for production of lacto-juice with high nutritional value by the lactic acid fermentation of β-carotene-rich sweet potato (Ipomoea batatas L.).<ref>{{cite journal |last1=Panda |first1=Smita H. |last2=Ray |first2=Ramesh C. |title=Lactic Acid Fermentation of β-Carotene Rich Sweet Potato (Ipomoea batatas L.) into Lacto-juice |journal=Plant Foods for Human Nutrition |date=June 2007 |volume=62 |issue=2 |pages=65–70 |doi=10.1007/s11130-007-0043-y |pmid=17370124 |bibcode=2007PFHN...62...65P }}{{psc|date=October 2025}}</ref> He also conducted research on developing processing technology for fruit wines and [[probiotic]] beverages from the typically underutilized fruits such as Jamun,<ref>{{Cite web|url=https://www.researchgate.net/publication/285757807|title=Fermentation of jamun (Syzgium cumini L.) fruits to form red wine}}</ref> and cashew apple.<ref>{{cite journal |last1=Mohanty |first1=Shuklajasha |last2=Ray |first2=Pratima |last3=Swain |first3=M.R. |last4=Ray |first4=R.C. |title=Fermentation of Cashew (Anacardium Occidentale L.) 'Apple' into Wine |journal=Journal of Food Processing and Preservation |date=June 2006 |volume=30 |issue=3 |pages=314–322 |doi=10.1111/j.1745-4549.2006.00067.x |doi-access=free }}{{psc|date=October 2025}}</ref> His research investigated the bio-processing of wastes from fruits and vegetables for the production of useful enzymes and organic acids, and addressed how the advances in microbial processing technology can increase the production of value-added products, and promote the zero-waste economy.<ref>{{Cite journal|title=Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: Biotechnology and scopes|first1=Sandeep K.|last1=Panda|first2=Swati S.|last2=Mishra|first3=Eugenie|last3=Kayitesi|first4=Ramesh C.|last4=Ray|date=29 April 2016|journal=Environmental Research|volume=146|pages=161–172|doi=10.1016/j.envres.2015.12.035|pmid=26761593 |bibcode=2016ER....146..161P }}</ref>

Ray's research also showed that the agro-food chain industry must rely on the use of microbes, and further emphasized that the use of selected microbes can reduce the risk of food borne threats associated during the food processing, or storage. Moreover, he called attention to the development of new preservation methods using microbes.<ref>{{Cite journal|title=Use of Microbes for Improving Food Safety and Quality|first1=Nevijo|last1=Zdolec|first2=José Manuel|last2=Lorenzo|first3=Ramesh Chandra|last3=Ray|date=29 December 2018|journal=BioMed Research International|volume=2018|article-number=3902698|doi=10.1155/2018/3902698|pmid=30356344|pmc=6176288|doi-access=free }}</ref>

===Bio-valorization===
Ray's research on bio valorization of wastewaters from the agro-food and beverage industry explored the microbial remediation options that will not only focus on their safe disposal, but also provide value-added products from the wastewaters.<ref>{{Cite web|url=https://www.researchgate.net/publication/226727253|title=Bioaugmentation and Biovalourization of Agro-Food and Beverage Industry Effluents}}</ref> More recently, he studied the winery waste from the context of bio valorization, and concluded that by utilizing biomass [[pyrolysis]], grape stalks can lead to energy production, phenolic antioxidants can be derived from grape seeds, whereas anthocyanins can be obtained from the grape skins.<ref>{{cite book |last1=Kotsanopoulos |first1=Konstantinos V. |last2=Ray |first2=Ramesh C. |last3=Behera |first3=Sudhanshu S. |title=Winemaking |chapter=Biovalorisation of Winery Wastes |date=2021 |pages=635–653 |doi=10.1201/9781351034265-27 |isbn=978-1-351-03426-5 }}</ref>

===Attributes of cow dung microbes===
Ray has investigated the beneficial attributes of cow dung, and its microflora for advanced applications in the fields of agriculture, biotechnology, and environment as well. In the context of geo-microbiological processes, his research illustrated the role of cow dung microorganisms for sulfur oxidation, and phosphorus solubilization. In the agricultural field, the cow dung-microbes were regarded as essential for the control of plant pathogens, whereas biosorption of heavy metals concerning their application to environmental field was also determined with his research.<ref>{{Cite journal|title=Bioprospecting of cowdung microflora for sustainable agricultural, biotechnological and environmental applications|first1=Sudhanshu S.|last1=Behera|first2=Ramesh C.|last2=Ray|date=1 December 2021|journal=Current Research in Microbial Sciences|volume=2|article-number=100018|doi=10.1016/j.crmicr.2020.100018|pmid=34841310 |pmc=8610318 }}</ref> It was also indicated from his research that the [[Bacillus subtilis]] strains isolated from the cow dung carried significant benefits such as biocontrol, plant growth promotion as well as the production of amylase and cellulase enzymes.<ref>{{Cite journal|title=Biocontrol and other beneficial activities of Bacillus subtilis isolated from cowdung microflora|first1=M. R.|last1=Swain|first2=R. C.|last2=Ray|date=1 January 2009|journal=Microbiological Research|volume=164|issue=2|pages=121–130|doi=10.1016/j.micres.2006.10.009|pmid=17320363 |doi-access=}}</ref> Furthermore, he reported that the application of this microbe's suspension on the yam minisetts significantly impacted the growth of in terms of an increased number of roots, shoots length etc.<ref>{{cite journal |last1=Swain |first1=Manas R. |last2=Naskar |first2=Samir K. |last3=Ray |first3=Ramesh C. |title=Indole-3-acetic acid production and effect on sprouting of yam (Dioscorea rotundata L.) minisetts by Bacillus subtilis isolated from culturable cowdung microflora |journal=Polish Journal of Microbiology |date=2007 |volume=56 |issue=2 |pages=103–110 |pmid=17650680 }}{{psc|date=October 2025}}</ref> He also explored the literature concerned with the production of microbial cellulase in solid state fermentation by employing the modern technologies, as well as discussed, the strategies that account for the improvement of enzyme yield.<ref>{{cite journal |last1=Behera |first1=Sudhanshu S. |last2=Ray |first2=Ramesh C. |title=Solid state fermentation for production of microbial cellulases: Recent advances and improvement strategies |journal=International Journal of Biological Macromolecules |date=May 2016 |volume=86 |pages=656–669 |doi=10.1016/j.ijbiomac.2015.10.090 |pmid=26601764 }}{{psc|date=October 2025}}</ref>

===Bioethanol production===
Ray is well-recognized for his research on bioethanol production, and has conducted research on the technological interventions in ethanol production from both the sources of plant biomass, and food crops, as well as indicated the food security issues associated with the bioethanol production.<ref>{{Cite web|url=https://www.researchgate.net/publication/323883581|title=Bioethanol Production from Food Crops: Sustainable Sources, Interventions and Challenges Understand the issues and potential solutions in balancing crop production between use for food and use for fuel}}</ref> An area of prominence in his research is the effective, and feasible production of bioethanol from mohua flowers while indicating it an alternate to sugar or starchy crops for the production of ethanol. By conducting the solid-state fermentation of yeast [[Saccharomyces cerevisiae]], he investigated the production of fuel ethanol from mohua flowers, (Madhuca latifolia L.).<ref>{{cite journal |last1=Mohanty |first1=Sujit Kumar |last2=Behera |first2=Shuvasis |last3=Swain |first3=Manas Ranjan |last4=Ray |first4=Ramesh Chandra |title=Bioethanol production from mahula (Madhuca latifolia L.) flowers by solid-state fermentation |journal=Applied Energy |date=May 2009 |volume=86 |issue=5 |pages=640–644 |doi=10.1016/j.apenergy.2008.08.022 |bibcode=2009ApEn...86..640M }}{{psc|date=October 2025}}</ref> Later, his comparative studies focused on determining the efficiency of bio-ethanol production from mohua by employing the immobilized cells of Saccharomyces cerevisiae (CTCRI strain) and Zymomonas mobilis (MTCC 92) in calcium alginate as beads determined that the S. cerevisiae were more effective in producing ethanol as compared to the immobilized cells of Zymomonas mobilis.<ref>{{Cite web|url=http://nopr.niscpr.res.in/bitstream/123456789/9688/1/JSIR%2069%286%29%20472-475.pdf|title=Comparative study of bioethanol production from mahula (Madhuca latifolia L.) flowers by immobilized cells of Saccharomyces cerevisiae and Zymomonas mobilis in calcium alginate beads}}</ref><ref>{{cite journal |last1=Behera |first1=Shuvashish |last2=Mohanty |first2=Rama Chandra |last3=Ray |first3=Ramesh Chandra |title=Comparative study of bio-ethanol production from mahula (Madhuca latifolia L.) flowers by Saccharomyces cerevisiae and Zymomonas mobilis |journal=Applied Energy |date=July 2010 |volume=87 |issue=7 |pages=2352–2355 |doi=10.1016/j.apenergy.2009.11.018 }}{{psc|date=October 2025}}</ref>

==Awards and honors==
*1998-20 – Indian Council of Agriculture Research Team Research Award on Post-Harvest Technology, ICAR, New Delhi
*2005 – Asian Federation of [[Lactic acid bacteria|Lactic Acid Bacteria]], Japan Research Award, Bali, Indonesia
*2007 – French Government Fellowship, CIRAD, Montepellier, France
*2008 – Indo-US visiting professor, American Society of Microbiology<ref>{{Cite web |title=National Academy of Agricultural Sciences |url=https://naas.org.in/detail.php?id=412#:~:text=Awards/Honours:%20ICAR%20Team%20Research,onwards;%20Series%20Editor,%20Applied%20Biotechnology |access-date=2026-02-18 |website=naas.org.in}}</ref>
*2015 – Samanta Chandrasekhar Award in Life Science for 2013, Odisha Vigyana Academy, Department of Science & Technology, Government of Odisha<ref>{{Cite web|url=http://odishabigyanacademy.in/samanta-chandra-sekhar-award/|title=Samanta Chandra Sekhar Award – Odisha Bigyan Academy}}</ref>
*2021, 2022, 2023 - Top 2% scientists of the world ranking in a database prepared by Stanford University

==Bibliography==
===Books===
*''Lactic Acid Fermentation of Sweet Potato: Lactic acid fermentation'' (2010) ISBN 978-3843376570
*''Agricultural and Biotechnological Potential of Bacillus subtilis: Beneficial Activity by Bacillus subtilis'' 2011) ISBN 978-3844311891
*''Extracellular Thermostable α-Amylase from Streptomyces erumpens: Production of Calcium - independent α-amylase'' (2011) ISBN 978-3844397901
*''Transforming Agriculture Residues for Sustainable Development'' (2024)

===Selected edited books===
*''Microorganisms and Fermentation of Traditional Foods'' (2014) ISBN 978-1482223088
*''Bioethanol Production from Food Crops: Sustainable Sources, Interventions, and Challenges'' (2019) ISBN 978-0128137666
*''Winemaking: Basics and Applied Aspects'' (2021) ISBN 978-1138490918
*''Sustainable Biofuels: Opportunities and Challenges'' (2021) ISBN 978-0128223925
*''Lactic acid Bacteria in Food Biotechnology: Innovation and advances'' (2022) ISBN 978-0323-898751
*''Fruits and Vegetable Wastes: Valorization into bioproducts and platform chemicals'' (2022) ISBN 978-9811695261

===Selected articles===
*Ray, R. C., & Ravi, V. (2005). Post harvest spoilage of sweetpotato in tropics and control measures. Critical reviews in food science and nutrition, 45(7-8), 623–644.
*Swain, M. R., Kar, S., Sahoo, A. K., & Ray, R. C. (2007). Ethanol fermentation of mahula (Madhuca latifolia L.) flowers using free and immobilized yeast Saccharomyces cerevisiae. Microbiological Research, 162(2), 93–98.
*Mohanty, S. K., Behera, S., Swain, M. R., & Ray, R. C. (2009). Bioethanol production from mahula (Madhuca latifolia L.) flowers by solid-state fermentation. Applied Energy, 86(5), 640–644.
*Behera, S., Kar, S., Mohanty, R. C., & Ray, R. C. (2010). Comparative study of bio-ethanol production from mahula (Madhuca latifolia L.) flowers by Saccharomyces cerevisiae cells immobilized in agar agar and Ca-alginate matrices. Applied Energy, 87(1), 96–100.
*Behera, S., Mohanty, R. C., & Ray, R. C. (2010). Comparative study of bio-ethanol production from mahula (Madhuca latifolia L.) flowers by Saccharomyces cerevisiae and Zymomonas mobilis. Applied energy, 87(7), 2352–2355.
*Swain, M. R., Anandharaj, M., Ray, R. C., & Rani, R. P. (2014). Fermented fruits and vegetables of Asia: a potential source of probiotics. Biotechnology research international, 2014.
*Behera, S. S., Ray, R. C., & Zdolec, N. (2018). Lactobacillus plantarum with functional properties: an approach to increase safety and shelf-life of fermented foods. BioMed Research International, 2018.

==References ==
{{Reflist}}

{{Authority control}}

{{DEFAULTSORT:Ray, Ramesh C.}}
[[Category:Living people]]
[[Category:1955 births]]
[[Category:Utkal University alumni]]
[[Category:Indian academics]]

Ramesh C. Ray - Revision history

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