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Hasmukh Patel

Hasmukh Patel

Senior Principal Scientist
Land O’Lakes, Inc.
USA

Biography

Hasmukh Patel recently joined Land O’ Lakes as Senior Principal Scientist, Dairy Foods R&D. Dr. Patel nearly 20 years of valuable experience working in dairy industry and CPG companies as well as in Academia. Most recently, he served as faculty at Dairy Science Department, South Dakota State University, USA between June 2012 and July 2015, where he had very successful 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 in 2012, he spent 11 years at Fonterra Research and Development Centre, New Zealand and conducted ground-breaking research and led many projects in the areas developing value-added ingredients such as WPC, WPI, MPC. He has made significant contributions in the area of application of new technologies in dairy industry for functional and nutritional benefit of dairy ingredients and the effect of processing on protein-protein interactions and functional properties of dairy ingredients in various food systems including yoghurt, cheese, emulsions, powders and milk protein fortified beverages such as sports and nutrition beverages.Dr. Patel is a co-inventor of 6 patents and has more than 60 scholarly publications including several peer-reviewed papers in reputed journals, book chapters and several invited keynote addresses at the international conferences. He is also a recipient of several awards including Dr. Sherwood and Elizabeth Berg Faculty Award 2015 at SDSU and prestigious American Dairy Science Association Foundation Scholar Award 2013 and recognizing his world-class research and teaching in the area of Dairy Foods.

Research Interest

The main focus of his research is to help understand the basic mechanisms and provide new knowledge which enables design of new dairy and food ingredients, new products and processing technologies to solve the existing problems in the dairy industry. His research portfolio include fundamental and applied research related to range of topics in the areas of dairy chemistry and dairy technology with particular emphasis on milk powders and value added dairy ingredients (WPC, WPI, MPC and micellar casein) with improved nutritional and functional properties.