Alireza Abbaspourrad
Yongkeun Joh Associate Professor of Food Chemistry and Ingredient Technology, Food Science at Cornell UniversityThe mission of the Abbaspourrad Group is to advance knowledge and educate members at the interface of chemistry, engineering, and biology that will best serve the most pressing global challenges. The lab is committed to generating, disseminating, and preserving knowledge and to working with others to employ bio-derived soft materials addressing challenges associated with the food-environment-health nexus. We are dedicated to stimulating curiosity and providing our members with an education that combines rigorous academic study and the excitement of discovery toward sustainability. We seek to develop in each member the ability and passion for working wisely, creatively, and effectively, contributing to practical solutions tackling global challenges.
Jayendra Amamcharla
Director, Midwest Dairy Foods Research Center of University of MinnesotaDr. Jayendra (Jay) Amamcharla obtained his B.S. (Dairying) in 1998 from Acharya N. G. Ranga Agricultural University, India and M.S. (Dairy Engineering) in 2001 from National Dairy Research Institute (NDRI), India. Dr. Amamcharla received his Ph.D. (Agricultural and Biosystems Engineering) in 2008 from North Dakota State University. Subsequently, he worked as a Postdoctoral Research Associate (2008-2012) at the Dairy Science Department, South Dakota State University. In July 2012, Dr. Amamcharla joined the Department of Animal Sciences and Industry at Kansas State University as an Assistant Professor with teaching and research responsibilities. His teaching responsibilities include Physical Methods of Food Analysis (FDSCI 728) and Research and Development of Food Products (FDSCI 740). His research focuses on the development and validation of rapid and nondestructive sensing technologies for quality and safety of dairy and food products. Dr. Amamcharla recently joined the Univesity of Minnesota and currently serves as the director for the Midwest Dairy Foods Research Center.
Kimberlee Burrington
VP of Technical Development at American Dairy Products Institute (ADPI)- Global Market Outlook
- Student Research Competition | Sponsored by Dairy Management Inc
- Student Competition Awards | Sponsored by Dairy Management Inc
- "Make it with Dairy" End User Panel
- Dairy Ingredients Track: Functionality & Applications
KJ Burrington is the Vice President of Technical Development at ADPI, having joined the staff as a director in January 2021. Prior to her joining the ADPI staff, KJ served as the Ingredient Applications Program Coordinator for the Wisconsin Center for Dairy Research (CDR). She has over 30 years of experience in product development including her past positions at Ridgeview Industries, the Keebler Company, and as a consultant to the baking industry.
In her previous position at CDR, she provided technical support for U.S. dairy processors and end users on dairy ingredient functionality and applications. She also provided technical expertise for food companies internationally through visits and seminars in conjunction with the U.S. Dairy Export Council (USDEC) to countries such as Mexico, Latin America, China, South Korea, Japan, Vietnam, and Thailand. KJ has also been an instructor/presenter in various ADPI events and activities.
KJ holds a Bachelor of Science and a Master of Science degree in Food Science from the University of Wisconsin-Madison. She is also an IFT Certified Food Scientist. She has also served on the ADPI Center of Excellence since its inception in 2012.
Stephanie Clark
Academic Engagement at American Dairy Products Institute (ADPI)
Farhad Farnia PhD
Co-founder and CEO of Ecofilter TekAfter his PhD at the Université de Sherbrooke (Canada), he co-founded Ecofilter Tek. He is co-invented Charge-Switch Tech. and its application in filtration industry. With deep understanding of industry thanks to his previous experience as Production Manager and R&D Manager, he designed a unique business model for Ecofilter Tek to enter the filtration market with collaboration with stakeholders. He is leading the team of Ecofilter Tek to introduce the disruptive technology "Charge-Switching Technology" in filtration industry.
Rani Govindasamy Lucey
Senior Scientist at University of WisconsinRani Govindasamy Lucey is a Distinguished Scientist with the Center for Dairy Research at the University of Wisconsin-Madison. She joined the center in 1999 and since then she has been working in the Cheese Research Program area on a wide range of research and industrial projects. She serves as the co-coordinator for CDR’s Cheese Research Program Area. She was recipient of the College of Agricultural Sciences (CALS) Academic Staff Award for Excellence in Research in 2017. She graduated from National University of Singapore with an Honors BS degree in Biochemistry and a PhD. in Food Technology. Prior to coming to US, she worked as a post-doctoral fellow in the Fonterra Research Institute. Her research focus areas are mostly on cheese, such as, improving yield and functionality, use of membrane processing, impact of high-pressure processing and approaches to extend the performance shelf-life. She is involved with the activities of the American Dairy Science Association, currently serving on the Board as a Director.
Rodrigo Ibanez
Associate Scientist, Center for Dairy Research at University of WisconsinRodrigo A. Ibáñez holds a Ph. D. in Food Science and Technology from University College Cork – National University of Ireland. He currently works as an Associate Scientist in the Cheese Research Group from the Center for Dairy Research (CDR) at the University of Wisconsin-Madison, studying topics related to cheese defects, impact of cheese components in human health and use of dairy ingredients to improve cheese quality. Additionally, Rodrigo supports teaching activities in CDR short courses, including those offered in Spanish.
Iswandi Jarto
Research Engineering Manager at Hilmar Cheese CompanyIswandi Jarto, originally from Indonesia, is a Chemical Engineer with M.Sc. in Food Science from University of Wisconsin Madison under the supervision of Dr. John Lucey in 2009. His graduate work at the time focused around the area of whey defatting and milk microfiltration. For the past 15 years, he has been a part of Hilmar Cheese Company in Research and Development/Technical Service capacity developing products and process technologies related to milk, cheese, whey, lactose, and functional dairy ingredients.
Rohit Kapoor
VP, Product Research at Dairy Management IncAs Vice President of Product Research at Dairy Management Inc., Rohit leads National Dairy Council research programs in important areas such as milk powders, whey and milk protein ingredients and dairy co-products at major Universities to drive dairy innovation and sales on behalf of America’s dairy farmers.
Rohit has 15 years of dairy foods R&D experience in industry and academia combined. During his tenure, Rohit worked at various leading dairy and food companies such as Nestlé USA, Bongards MN, and Kerry Americas where he provided R&D leadership towards cheese and dairy ingredient-focused innovation.
Rohit received his B.S. in Dairy Technology from National Dairy Research Institute, Karnal, India and his M.S. and Ph.D. in Food Science with an emphasis on dairy science and technology from University of Minnesota.
Grace Lewis
Assistant Professor of Food Science at University of Wisconsin - River FallsGrace earned her B.S. and Ph.D. in Food Science from the Pennsylvania State University. Her dissertation research focused on the use of high-pressure jet technology to modify dairy protein functionality for use in clean-label food products. In her new role as an Assistant Professor at the University of Wisconsin – River Falls and University of Wisconsin – Madison Dairy Innovation Hub Affiliate, she continues to work on enhancing dairy protein and milkfat functionality through novel processing interventions including high pressure, processing aids, and others. She also has research projects on dairy byproduct utilization. Her research objectives target improved human health, with applications for both the food and pharmaceutical industries.
John Lucey
Center for Dairy Research at University of Wisconsin
Owen McDougal
Professor/Chair Chemistry at Boise State UniversityDr. McDougal is a natural products chemist with 26 years of academic experience. He has served as the President of the Boise State University Faculty Senate from 2009-2011, chair of the department of Chemistry and Biochemistry from 2016-2023, Director for the Food and Dairy Innovation Center since 2021, and principal investigator for the National Science Foundation Convergence Accelerator Track J, Phase 2 program in food and nutrition security.
Dr. McDougal was recruited into the BUILD Dairy program in 2017 by co-founders Eric Bastian and Don McMahon to engage Boise State University as an academic partner in training students for careers in the dairy industry. Seeing the incredible potential to bring chemistry and other disciplines not generally engaged in dairy science research, like computer science, McDougal engaged fully in network activities, fostering strong partnerships with industry leaders. He leveraged this professional network, securing funds from the state of Idaho in 2021, to establish the Food and Dairy Innovation Center focused on addressing industry-priority projects through technical skill training for students in real-world projects of impact to food and dairy processors.
McDougal’s lab uses analytical instrumentation to extract, separate, quantitate, qualitative, and assess the structure and bioactivity of analytes from plant, food, and dairy sources. In his role as the PI for the NSF Convergence Accelerator program, McDougal leads a team of exceptional individuals that constitute the Dairy NutriSols team.
Christopher Polster
Siemens Process Systems Engineering
Andy Powers
VP - Technical Services at American Dairy Products Institute (ADPI)Andy brings over 30 years of commercial, scientific, and technical (QA/Regulatory/Food Safety) experience to ADPI where he is Vice President of Technical Services and serves on ADPI's Center of Excellence. Prior to ADPI, Andy most recently worked for Newton Enterprises as VP & Senior Consultant. He has also held positions at Hoogwegt U.S./Lone Star Dairy, Archer Daniels Midland Company, Akorn Pharmaceuticals, and Biosys Biotech, Inc. It should be noted that during his tenure at Hoogwegt US/Lone Star Dairies, Andy served on ADPI’s Technical and Standards Committees.
Andy is a graduate of the University of Illinois at Urbana-Champaign and holds both a Bachelor of Science degree in Molecular Biology, and a Master of Business Administration. He is a current member of the American Chemical Society, and the American Society for Quality. In addition, he is a Certified Lead Auditor & Practitioner – Safe Quality Food(SQF) Institute; Certified Lead Auditor – HACCP & ISO 9000; and a member of Beta Gamma Sigma International Business Honor Society.
Andy and his family reside in Queen Creek, Arizona.
Prateek Sharma
Assistant Professor at Utah State UniversityDr. Prateek Sharma is an Assistant Professor of Dairy Technology in Department of Nutrition, Dietetics and Food Science at Utah State University. He is affiliated with Western Dairy Center through BUILD dairy program at Utah State University. Prateek has completed a Ph.D. degree in Food Technology from Riddet Institute, Massey University, New Zealand in collaboration with Fonterra Research and Development Centre on a project on cheese process rheology. Dr. Sharma is an experienced dairy foods Scientist with more than 14 years of research experience in commercial and institutional R&D sectors. Dr. Sharma has a strong research interest in the material properties of the foods, especially, mechanical, rheological, physical, and chemical properties of dairy foods. He worked in multinational (Ireland, New Zealand and India) environments on number of product portfolios such as cheese, whey ingredients, UHT products and liquid emulsions. At Utah State University, he has diverse research portfolio with focus upon understanding structure-function relationships in cheese and dairy powders, wear behavior, and use of advanced rheological techniques in dairy foods. Dr. Sharma is recipient of prestigious awards including ADSA Foundation Scholar Award, Marie-Curie post-doctoral fellowship and Erasmus Mundus scholarship from European Commission, and William C. Winder and Rebecca Steward Winder Professorship Award 2022. Dr. Sharma is currently serving as a Chair for IFT Dairy Foods Division for year 2022-23.
Haotian Zheng
assistant professor at NC State UniversityDr. Haotian Zheng is a tenure-track assistant professor in Food Chemistry at North Carolina State University (NC State). He directs the Food Rheology Laboratory and affiliates to Southeast Dairy Foods Research Center at the university. Dr. Zheng’s research interests include developing novel dairy ingredients, improving food ingredient functionality, food structure design for improved stability, textural attributes, and health benefits of processed foods, and solving real life problems in the food industry. He also teaches Food Chemistry and Food Ingredient Functionality related courses at NC State. Prior to NC State, Dr. Zheng gained professional research experiences from both industry and academia including Fonterra Research Center (New Zealand), Lincoln University (New Zealand), Riddet Institute (New Zealand), and Cal Poly. Currently, Zheng lab hosts 3 PhD students, 2 MS students, and 2 research associates. Sponsors of Dr. Zheng’s research program include but not limited to USDA-NIFA, USDA-ARS, National Dairy Council, California Dairy Research Foundation, Dairy West, North Carolina dairy producers association, Southeast Dairy Foods Research Center, Novozymes.