Dr, S. K. Berry has worked with CSIR- Central Food Technological Research Institute, Mysore as Senior Scientist/ Deputy Director and Head of its Regional Centre, Ludhiana, Punjab from 1983 to 2002. He coordinated and supervised the R&D and technology transfer activities of the Regional Centre and maintained liaison with State and Central Government Departments to promote development of food industry in the region. He served on the advisory and consultant assignments involving assessment of technical feasibility and financial viability of setting up food processing units and modernization of the existing units in the states of Punjab, Haryana, Himachal Pradesh and Rajasthan. Prior to this Dr Berry worked as Lecturer in Food Science & Technology at University Malaya, Kualalumpur, and University Pertanian Malaysia, Serdang (1974 to 1983), and lecturer in Chemistry in Ghana, West Africa (1966 to 1969) and D A V Postgraduate College Dehra Dun, India (1965 to 1966). Dr Berry obtained his M.Sc. (Chemistry) degree from Agra University, India (1965), M.Sc. & Ph.D. in Food Science from Leeds University, Leeds, England (1970 & 1973). His R & D pursuits comprised Chemistry of food flavours, chemistry & technology of oils and fats, fruits and vegetables; and convenience and traditional foods. The results of research work have been translated into nearly 100 publications in national and international journals and some processes for manufacturing food products. He coauthored three proceedings of Symposia/ Workshop, and a monograph on Guava in India: production, preservation & processing. He has been endowed with Fellowship of Chemical Society (UK), Institute of Food Science & Technology (UK) and Association of Food Scientists and Technologists (India).