When Dr. Prateek Sharma talks about cheese, it’s with the precision of a scientist and the enthusiasm of someone who truly loves his subject. The Utah State University associate professor was recently honored with the Samuel Cate Prescott Outstanding Young Scientist Award from the Institute of Food Technologists (IFT) — a recognition given each year to one researcher who has made significant contributions to food science within a decade of earning their doctorate.
His department head, Professor Heidi Wengreen, says Sharma’s curiosity and drive make the recognition well deserved.
“Prateek has a genuine excitement for learning and discovery in dairy science,” she said. “He cares deeply about the structure of cheese because he knows it matters to the dairy industry — and to anyone who simply wants their cheese to taste great and melt just right.”
Turning Curiosity into Discovery
Sharma’s research sits at the intersection of chemistry, physics, engineering, and microbiology. His mission: to make dairy foods better.
“More than half of my research focuses on cheese—its processing, chemistry, and technology,” he explained. “The rest involves fluid milk, dairy powders, and whey. My goal is to apply material science to enhance dairy product quality and production efficiency.”
It’s work that bridges the scientific and the sensory. Sharma has published extensively on mozzarella and can describe in detail how the formation and breaking of chemical bonds affect meltability and stretchability — or how the right balance of heat, protein, sugar, and beneficial bacteria creates the perfect golden-brown crust on a slice of pizza.
But beyond the science, his findings have practical implications for the dairy industry. When large cheddar blocks are processed into slices, shreds, or cubes, their texture determines how smoothly they move through production lines. Cheese that’s too sticky or fragile can cause delays and waste.
“Slicing is a premium product,” Sharma said. “If we can predict how a block will behave before processing, companies can decide how to use it — saving time and reducing material loss.”
Leading Innovation at the Western Dairy Center
Sharma’s dedication to advancing dairy research extends beyond his lab. He now leads the Western Dairy Center (WDC), a network of nine universities across Utah, Idaho, Oregon, and Washington. Supported by Dairy West and the Dairy Checkoff Program, the WDC connects researchers and industry partners to solve challenges facing modern dairy production.
One of its cornerstone initiatives, Build Dairy, helps students gain hands-on experience while addressing real-world industry needs.
“Build Dairy connects professors, students, and businesses to identify and solve problems that matter,” Sharma said. “It’s a student-centered model that fosters research and produces highly skilled scientists for the Intermountain region.”
Guided by Mentorship and Gratitude
For Sharma, the award is as much about collaboration as it is about personal achievement.
“I’m deeply grateful to my students and mentors, including Professors Peter Munro, E. Allen Foegeding, Donald McMahon, and Dr. Eric Bastian, for their guidance and support,” he said.
He also credits the organizations that have backed his research — from USDA-NIFA and NSF’s Convergence Accelerator to Dairy Management Inc. and Utah State University — along with his family for their patience and encouragement.
As he continues exploring the science behind the perfect melt and leading research that benefits both producers and consumers, Sharma’s work embodies the balance of curiosity, collaboration, and craft that defines great dairy science.
