Utah State University's own Associate Professor Prateek Sharma has landed the prestigious Samuel Cate Prescott Outstanding Young Scientist Award, according to USU Today. Recognized for his significant strides in dairy science within ten years of earning his highest academic degree, Sharma is now the talk of the town for his innovative approach to improving dairy products, particularly cheese, through a blend of chemistry, physics, engineering, and microbiology.
Professor Heidi Wengreen, Sharma’s department head, didn't seem taken aback by the accolade, stating, “Prateek has a genuine excitement for learning and discovery in dairy science,” as per USU Today. Describing his commitment to both the industry and the education of future dairy scientists, Sharma's passion and rigor in the field shined and evidently caught the eye of the Institute of Food Technologists (IFT) at the IFT First expo earlier this year, Sharma's investigations not only delve into the intricate structures that influence the taste and texture of cheese, but have also practical industry implications like predictive models that could potentially save manufacturers time and material loss.
Sharma explained that over half his research centers around the chemistry and technology of cheese processing, with his knowledge extending to the commercial production of cheddar and helping solve machinery constraints due to unpredictable cheese properties, Sharma told USU Today. He's deeply involved in creating material science-based innovations that aim to bolster both the quality of dairy foods and the efficiency of their production.
