Prashant Shelke

Background

About Prashant Shelke

Dairy science professional with postdoctoral expertise in process–structure–function dynamics, cheese processing, emulsified functional ingredient systems, whey valorisation, analytical method development, and cross-functional project management. Over six years of experience leading and supporting new product development (NPD) across emulsification, encapsulation, fortification, formulation and process optimisation, pilot-to-commercial scale-up, stability testing, digestion modelling, and advanced food analysis. Proficient in experimental design, statistical analysis, data-driven decision-making, quality control, and both scientific and non-scientific communication. Proven track record of leading complex R&D projects from concept to commercial scale-up, delivering validated, scalable, industry-aligned, and consumer-focused solutions, including: • Emulsified Functional Ingredient Systems: Emulsion-based technologies for natural cheese colourants, vitamin D delivery, and antidiabetic (DPP-IV inhibitory) peptide encapsulation. • Clean-Label Solutions: Vitamin D-fortified and naturally coloured Cheddar cheeses and annatto-free, EU-compliant clean-label whey protein concentrate (WPC) powders for infant milk formula (IMF) applications. • Nutritional Product: WPC for IMF, nutrient supplements for children, and low-cost nutrient supplement sachets (18g) for market penetration and consumer reach. • Method Development: Novel CLSM and FTIR methods for real-time analysis of structure-function dynamics of skim milk gelation and HPLC methods for heat induced casein-whey protein interaction quantification. • Sustainable Processing: Process for Ricotta cheese production with enhanced protein recovery, shelf-life extension and whey valorisation. Driving sustainable, consumer-focused dairy and food innovation by leveraging advanced technical expertise and cross-functional collaboration to deliver scalable solutions that meet market trends and regulatory standards. Core Competencies: Dairy Chemistry & Technology Cheese Processing Whey Valorization Emulsification and Encapsulation Dairy Powders Structure – Function Dynamics NPD Functional Ingredient Development Analytical Method Development and Validation Advance Analytical Techniques Digestion Modelling Food Safety & Quality Assurance Shelf-Life & Stability Assessment Process Optimization Scale-Up Data Analysis Project Management Cross-functional Collaboration Leadership Scientific and Non-Scientific Communication Stakeholder Engagement