Suresh Sutariya is a food and Dairy industry professional and researcher with an expertise and experience in the various fields such as Food chemistry, Novel food processing technologies, Food safety, Quality assurance and Product development. He earned his Master’s Degree from South Dakota State University, USA. During his ongoing career, he has mainly contributed to the research on developing a process of reducing the viscosity of skim milk concentrate at higher total solids to reduce the cost of production by studying the Influence of milk pre-heating conditions on casein–whey protein interactions, invented the patent pending process of producing the heat stable whey protein, and improving the heat stability of micellar casein concentrate. At present he is working in the area of new product development in the Ice-cream industry. He has more than 12 years experiences in the food and Dairy industry as a professional and researcher. His research presentations has received many awards at prestigious conferences such as Institute of Food Technologist, International Whey conference and American Dairy Science Associations. He has an honor of receiving Early Carrier Researcher ward at International whey conference. He has authored 3 research papers and co-inventor of 1 patent pending process. At present his research work is focused on reducing the risk Listeria in food processing environment in ice-cream processing.
Suresh Sutariya’s research interest includes Food and Dairy chemistry, improving the functionality of Milk protein based ingredients, novel processing technologies, application of ultrasonication in food, food safety, and food microbiology.