(Logan, UT) - Selected by a committee of his peers for his “academic achievement and potential,” Prateek Sharma, assistant professor in Utah State University’s Department of Nutrition, Dietetics and Food Sciences, received the William C. Winder and Rebecca Stewart Winder Endowed Development Professorship in Food Sciences for 2022 - 2024.
Sharma is a dairy foods scientist with more than 10 years of unique research experience in commercial and institutional research and development sectors. He has worked in multinational environments (Ireland, New Zealand, and India) on a number of product portfolios such as cheese, whey ingredients, ultra-high-temperature products, and liquid emulsions. He received a Marie Curie Post-Doctoral Fellowship from the European Commission, earned his Ph.D. from Massey University in New Zealand, and master’s from the Dublin Institute of Technology in Ireland.
Sharma enjoys teaching about dairy processing and technologies, cheese technology, and milk concentration and fractionation. His research interests include cheese structure and function relationships, food structure design and its impact on functionality of dairy ingredients and products, and the physics governing flow and deformation of liquid and solid dairy products.
The Winder professorship was developed in 1986 by William Charles Winder III, a Utah State alumnus and dairy manufacturing professor and researcher. Winder earned both his bachelor’s and master’s degrees at Utah State, then the Utah State Agricultural College. He earned a Ph.D. at the University of Wisconsin where he then joined the faculty.
During his career, Winder carried on a vigorous research program focused on ice cream and related frozen products, frozen concentrated milk, dried whole milk, analytical procedures and the effects of ultrasound on dairy products. In 1967, Winder was honored with the Milk Industry Foundation Teaching Award from the American Dairy Science Association.
The William C. Winder and Rebecca Stewart Winder Endowed Development Professorship in Food Sciences was created by the Winder family trust. Faculty awarded the Winder professorship demonstrate “distinguished academic achievement, superior potential, personal integrity, and a high sense of moral and social responsibility.”
Sharma will hold the position for the next two years during which time the professorship will help support his research and teaching efforts.