Prateek Sharma
Nutrition, Dietetics and Food Sciences
Associate Professor | Food Science
Educational Background
Biography
He is a Dairy Foods Scientist with global footprints having more than 10 years of unique research experience in commercial and institutional R&D sectors. He worked in multinational (Ireland, New Zealand, India and now in USA) environments on number of product portfolios such as cheese, whey ingredients, UHT products, and liquid emulsions. He is a recipient of Marie- Curie Post Doc Fellowship from EU, PhD from Massey University, New Zealand, European Master from Dublin Institute of Technology, Ireland.
Teaching Interests
Dairy Processing and Technology, Cheese Technology, Milk concentration and fractionation
Research Interests
Cheese structure-function relationships, Food structure design and its impact on functionality of dairy ingredients and products, Rheology of dairy products.
Awards
CAAS Early Career Faculty Researcher of the Year Award, 2023
College of Agriculture and Applied Sciences, Utah State University
Winder Endowed Scholar award for 2022 – 2024, 2022
Department of Nutrition, Dietetics and Food Sciences, Utah State University
IFT Emerging Leadership Program- peer mentor, 2021
IFT
ADSA Foundation Scholar Award in Dairy Foods, 2021
American Dairy Science Association
Marie-Curie Fellowship, 2019
EU-Horizon 2020
Primary Growth Partnership Scholarship, 2012
Ministry of Primary Industries and Fonterra Co-operative, New Zealand
Erasmus Mundus Scholarship, 2006
European Commission
Junior Research Fellowship, 2002
Indian Council of Agricultural Research
University Gold Medal, 2002
Maharan Pratap University of Agriculture and Technology, India
- Sharma, P., Martini, S., (2021). Milk Fat-Based Spreads: Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
- Sharma, P., (2021). Milk Protein Concentrate (MPC) and Isolate (MPI): Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
- Sharma, P., Martini, S., (2021). Modified Butters: Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
- Sharma, P., (2021). Recombined and Reconstituted Products: Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
- Sharma, P., (2021). Standardization of Fat and Protein: Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
- McMahon, D.J, Sharma, P., (2021). History of Dairy Processing, Technology and Products : Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
- McMahon, D.J, Sharma, P., Oberg, C.J, (2021). CHEESE: Pasta-Filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese) : Encyclopedia of Dairy Sciences, 3rd edition. Elsevier
- Sharma, P., (2021). Prebiotic and Probiotic Food Formulations: Food Formulation: Novel Ingredients and Processing Techniques. John Wiley & Sons Ltd.
- Sharma, P., (2015). Butter and fat spreads: Manufacture and quality assurance: Dairy Processing and Quality Assurance. Dairy Processing and Quality Assurance
- Sharma, P., (2015). Evaporated and Sweetened Condensed Milks. Dairy Processing and Quality Assurance
Publications | Book Chapters
An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.
Publications | Journal Articles
Academic Journal
- Pace, N., Verma, A., Parhi, A., Sharma, P., (2023). The utility of a slice defect score method in understanding factors impacting the sliceability of commercial Cheddar cheese blocks. International Dairy Journal, doi: https://doi.org/10.1016/j.idairyj.2023.105865
- Alehosseini, A., Sheehan, J.J, Sharma, P., (2023). Application of a dairy-based model system for mathematical mapping of diffusion of salt within rennet induced micellar casein concentrate matrices. Journal of Food Engineering, 341:111263, doi: https://doi.org/10.1016/j.jfoodeng.2022.111263
- Palmer, K., Parhi, A., Shetty, A., Sunkesula, V., Sharma, P., (2023). Development of methodology for assessing flowability of milk protein powders using shear failure testing device. Journal of Food Engineering, 348, doi: https://doi.org/10.1016/j.jfoodeng.2023.111450
- Sangli, A.N, Hultmark, A., Aldinger, G., Rao, R., Johnson, D.M, Parhi, A., Sharma, P., (2022). Filament Extension Atomization Spraying of High Concentration Whey Suspensions: Volume 8: Fluids Engineering; Heat Transfer and Thermal Engineering. American Society of Mechanical Engineers, doi: http://dx.doi.org/10.1115/imece2022-97022
- Sharma, P., (2022). ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese. Journal of Dairy Science, 105:6, 4711-4721.
- Lamichhane, P., Sharma, P., Kelly, A.L, Sheehan, J.J, (2022). Effect of chymosin‐induced hydrolysis of α <sub>S1</sub> ‐casein on the tribological behaviour of brine‐salted semihard cheeses. International Journal of Dairy Technology
- McMahon, D.J, Sorenson , K., Domek, M.D, Dai, X., Sharma, P., Oberg, T., Oberg, C.J, Gas production by Paucilactobacillus wasatchensis WDCO4 is increased in Cheddar cheese containing sodium gluconate . J. Dairy Sci., 105:5, doi: https://doi.org/10.3168/jds.2021-21617
- Alehosseini, A., Wall, C., Segat, A., Tiwari, B.K, Sharma, P., Kelly, A.L, Sheehan, J.J, (2022). A preliminary evaluation of the impact of pulsed electric field and high-pressure processing treatments on mobility of norbixin molecules through rennet-induced casein matrices. Journal of Food Process Engineering, 45:1
- Alehosseini, A., Sharma, P., Kelly, A.L, Sheehan, J.J, (2021). Characterization of norbixin and evaluation of its mobility through rennet-induced micellar casein concentrate gels as influenced by an electrical field. Innovative Food Science and Emerging Technologies, 74
- Zad Bagher Seighalani, F., McMahon, D.J, Sharma, P., (2021). Determinization of critical gel-sol transition temperature of Highly Concentrated Micellar Casein Concentrate gels using Multiple Waveform Rheological Technique. Food Hydrocolloids, doi: https://doi.org/10.1016/j.foodhyd.2021.106886
- Gaspard, S.J, Sharma, P., Fitzgerald, C., Tobin, J.T, O'Mahony, J.A, Kelly, A.L, Brodkorb, A., (2021). Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2.. Food Hydrocolloids, 112, doi: https://doi.org/10.1016/j.foodhyd.2020.106249
- Lamichhane, P., Sharma, P., Kelly, A.L, Risbo, J., Rattray, F.P, Sheehan, J.J, (2021). Solubility of carbon dioxide in renneted casein matrices: Effect of pH, salt, temperature, partial pressure, and moisture to protein ratio. Food Chemistry, 336
- Xia, X., Tobin, J.T, Sharma, P., Fenelon, M., McSweeney, P.L, Sheehan, J.J, (2020). Application of a cascade membrane filtration process to standardise serum protein depleted cheese milk for cheddar cheese manufacture. International Dairy Journal, 110
- Wankhede, V.P, Sharma, P., Hussain, S.A, Singh, R.R, (2020). Structure and stability of W<inf>1</inf>/O/W<inf>2</inf> emulsions as influenced by WPC and NaCl in inner aqueous phase. Journal of Food Science and Technology, 57:9, 3482-3492.
- Sharma, P., Segat, A., Kelly, A.L, Sheehan, J.J, (2020). Colorants in cheese manufacture: Production, chemistry, interactions, and regulation. Comprehensive Reviews in Food Science and Food Safety, 19:4, 1220-1242.
- Lamichhane, P., Sharma, P., Kennedy, D., Kelly, A.L, Sheehan, J.J, (2019). Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization. Food Research International, 125
- Sharma, P., Munro, P.A, Dessev, T.T, Wiles, P.G, Foegeding, E.A, (2018). Strain hardening and anisotropy in tensile fracture properties of sheared model Mozzarella cheeses. Journal of Dairy Science, 101:1, 123-134.
- Gupta, H., Kanawjia, S., Salooja, M., Sharma, P., Kumar, A., (2017). Physico-chemical and microbiological quality changes in cocoa and whey protein enriched functional dairy drink during storage. Indian Journal of Dairy Science, 70:3, 287--293.
- Gupta, H., Kanawjia, S., Saluja, M., Sharma, P., (2017). Storage induced changes in sensory characteristics and viscosity of cocoa and whey protein enriched functional dairy drink. Indian Journal of Dairy Science, 70:2, 178--185.
- Sharma, P., Munro, P.A, Gillies, G., Wiles, P.G, Dessev, T.T, (2017). Changes in creep behavior and microstructure of model Mozzarella cheese during working. LWT - Food Science and Technology, 83, 184-192.
- Sharma, P., Munro, P.A, Dessev, T.T, Wiles, P.G, (2016). Shear work induced changes in the viscoelastic properties of model Mozzarella cheese. International Dairy Journal, 56, 108-118.
- Sharma, P., Munro, P.A, Dessev, T.T, Wiles, P.G, Buwalda, R.J, (2016). Effect of shear work input on steady shear rheology and melt functionality of model Mozzarella cheeses. Food Hydrocolloids, 54, 266-277.
- Sharma, P., Dessev, T.T, Munro, P.A, Wiles, P.G, Gillies, G., Golding, M., James, B., Janssen, P., (2015). Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature. International Dairy Journal, 47, 102-108.
- Bast, R., Sharma, P., Easton, H.K, Dessev, T.T, Lad, M., Munro, P.A, (2015). Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese. International Dairy Journal, 44, 6-14.
- Gupta, H.R, Arora, K., Sharma, P., Kanawjia, S., (2013). Effect of temperature on snesory atributes of processed cheese during storage. Asian Journal of Dairying \& Foods Research, 32:1, 13--18.
- Gupta, H.R, Arora, K.L, Sharma, P., Kanawjia, S.K, (2013). Kinetics of various chemical changes during storage of processed cheese. Krishika- A research journal in Hindi, 2:1, 39-44.
- Gawande, K., Kolhekar, M., Kumari, M., Kapila, S., Sharma, P., Ali, S.A, Behare, P.V, (2011). Lactic acid bacteria based purified exopolysaccharide showed viscofying and hypercholesterolemic capabilites. Food Hydrocolloids for Health, 1, 100042.
- Sharma, P., Singh, R.R, Singh, A.K, Patel, A.A, Patil, G.R, (2009). Sorption isotherms and thermodynamics of water sorption of ready-to-use Basundi mix. LWT - Food Science and Technology, 42:1, 441-445.
- Patel, R., Mathur, R., Sheth, S., Patel, N., Sharma, P., (2006). Industrial Method of Ghee Making at Panchmahal Dairy, Godhra. Indian Dairyman, 58:8, 49.
An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.
Publications | Other
Other
- Sharma, P., (2012). A laboratory Manual on Condensed And Dried Milks. NDRI, KARNAL *
An asterisk (*) at the end of a publication indicates that it has not been peer-reviewed.