Rohit Kapoor, Ph.D., Vice President, Product Research,
National Dairy Council
Rohit Kapoor, Ph.D. is Vice President-Product Research with the National Dairy Council, an organization within Dairy Management Inc. In this role, 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 also holds an Adjunct Professor appointment at the Dairy and Food Science Department, South Dakota State University, which is one of the nation’s premier university in dairy research and education.
Rohit has over 18 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.
“Innovations in Dairy Based Ingredients for Clean Label Solutions“
Thanks to milk’s unique composition, dairy ingredients manufactured from milk have been among the most multifunctional ingredients in the food industry. Dairy proteins provide properties such as whipping, emulsification and gelation. Milkfat has its own set of functional properties, such as creaming, whipping, shortening and flavor. Emerging research on lactose and lactose derivatives is leading to cutting edge solutions towards novel sweeteners and bio-preservation. As consumers look satisfy their needs for clean label, dairy ingredients are well positioned to play a significant role. This talk will highlight unique functionalities of various dairy ingredients and how they can help deliver towards formulation of clean label foods. This talk will also look at future technologies that are further enabling dairy ingredients to play a larger role in clean label foods.