Hasmukh Patel, Ph.D., Senior Principal Scientist and Section Manager, Dairy Foods R&D at Land O’ Lakes, Inc. has nearly 20 years of valuable experience working in dairy and food industry as well as in Academia. Before joining Land O’ Lakes in 2015, he served as faculty at Dairy Science Department, South Dakota State University (SDSU), USA between June 2012 and July 2015, where he had very successful teaching and research program on “Structure-function relationship of milk proteins and design of dairy ingredients with tailored functionality, improved nutrition and health benefit.”
Before joining SDSU, he spent more than 10 years at Fonterra Research and Development Centre, New Zealand, where he conducted ground-breaking research and led many projects in the areas developing value-added dairy ingredients. Dr. Patel obtained his Ph.D. degree in Food Technology from Massey University, New Zealand, one of the premier Food Science institute in the world.
Dr. Patel is an inventor/co-inventor of 6 patents and has more than 100 scholarly publications including several peer-reviewed papers in reputed peer-reviewed journals, book chapters and several invited keynote addresses at the international conferences. He is highly recognized Scientist in the field of Dairy Science and Technology. He is also a recipient of prestigious American Dairy Science Association (ADSA) Foundation Scholar Award 2013 and Dr. Sherwood and Elizabeth Berg Faculty Award 2015 at SDSU recognizing his world-class research and teaching in the area of Dairy and Food processing.
Dr. Patel has made significant impact and contributions in the areas Dairy ingredients and application of new technologies to create new dairy and foods products with improved functional and nutritional benefit, and the effect of processing on protein-protein interactions and functional properties of dairy ingredients in various food systems including yogurt, cheese, emulsions, powders, nutritional bar, snacks and milk protein fortified beverages such as sports and nutrition beverages.
Even as media buzzes with news on proteins from insects and an emerging array of plant materials, milk proteins remain at the cornerstone in many food and beverage applications. The main reasons include better flavor, nutrition and functionality. The milk proteins are highly complex and multi-functional components. The highest quality and economical finished products can be obtained when the right milk protein ingredients are chosen with the right functionality for product formulations. This presentation will focus on physicochemical and functional properties of milk proteins and offer practical advice on where and how they can most effectively be used. It also offers a peak at new developments in the area.