Teaching & Mentorship
Bridging fundamental dairy science with real-world application through coursework and mentorship.
Courses Taught
Food Analysis Current
Utah State University · 2026–Present · Full lecture delivery on analytical methods and quality control.
Dairy Technology & Processing Current
Utah State University · 2026–Present · Online instruction on fluid milk, cheese, yoghurt, and powder processing.
Rheology & Metrology
RWTH Aachen University · 2022–2023
Food Chemistry, Unit Operations, Fruit Processing
Free University of Bolzano · 2018–2020
Student Supervision

Free University of Bolzano — 2017-2020 (2 Students)

Martina Bodner — Rapid analytical methods for food authenticity GRS
Md Azizul Haque — Electrochemical techniques for food antioxidants GRS

RWTH Aachen University — 2022-2023 (3 Students)

Novin Darvishsefat — Regenerated casein fiber properties and application GRS
Benni Zou — Stability of casein microparticles under simulated gastric fluid UGS
Thomas Pütz — Collagen microparticles from microbial sources (Pichia pastoris) UGS

Utah State University — 2025-Present (8 Students)

Aubrey Arbon — Production of hydrolyzed lactose syrup from acid whey GRS
Jasper Shekin J. — Mechanism of formation of thermoreversible gels from protein-polysaccharide mixtures GRS
Pragya Choudhary — Predicting models for sliceability of cheddar cheese GRS
Andrew Crumpley — Sticky tendency in commercial cheese slices GRS
Justin Willson — Mixing behavior and powder rehydration of milk protein supplements GRS
Amy Pitts — Plasmin system impact on cheddar cheese from high-protein ingredients GRS
Hallie Wartena — Hydrolyzed lactose syrup from dairy side-streams GRS
Poul Peterson — Kinetics of acid whey hydrolysis by ?-Galactosidase UGS