Cheese Rheology and Texture

About David W. EverettM. Mehmet AkSundaram Gunasekaran

Dr. Sundaram Gunasekaran is a professor in the Department of Biological Systems Engineering at the University of WisconsinMadison. He also has affiliate appointments in the departments of Food Science and Materials Science and Engineering. He earned his Ph.D. from the University of Illinois at Urbana-Champaign in 1985. His M.S. and B.S. degrees were from the Asian Institute of Technology in Bangkok Thailand and Tamil Nadu Agricultural University in Coimbatore India respectively. Dr. Gunasekaran has co-authored over 300 peer-reviewed papers 15 patents and three books. His prolific research record has earned him a place on the list of the Worlds Top 2% of Scientists. His research contributions have been recognized with many national and international awards and honors. The notable ones include the International Dairy Foods Research Award multiple Fulbright Fellowship/Specialist awards SC Johnson Distinguished Research Fellowship and the International Association of Engineering and Foods Lifetime Achievement Award. Heis an elected Fellow of the American Society of Agricultural and Biological Engineering and the American Institute of American Institute for Medical and Biological Engineering. From 2021 to 2022 he served as a Jefferson Science Fellow at the US State Department under the auspices of the National Academies of Sciences Engineering and Medicine.Dr. M. Mehmet Ak graduated in 1987 as the top student of the Department of Food Engineering Middle East Technical University Türkiye. He received an M.Sc. degree (1989) from the University of Massachusetts Amherst studying the texturization of fruit pulps with Professor Micha Peleg and a Ph.D. degree (1993) from the University of WisconsinMadison studying cheese rheology with Professor Sundaram Gunasekaran. Between 1993 and 2000 he worked as a professor of food engineering at stanbul Technical University. He is one of the recipients of the Incentive Award (2000) given to outstanding young scientists by the Scientific and Technological Research Council of Türkiye (TÜBTAK). Dr. Ak currently works for a family-owned flavor manufacturing company Aromsa A in Türkiye. He has been with Aromsa since 2000 working in different R&D positions involving food process engineering. Over the years he has managed three industrial research projects supported by TÜBTAK and established the corresponding three production lines for encapsulation of flavors via extrusion core-shell bead formation and spray granulation. Dr. Ak is the coauthor of several journal articles and book chapters.Dr. David W. Everett is an active researcher in dairy food chemistry and structural nutrition and digestion using rheology as one tool to investigate food structure. His current position is Principal Investigator at the Riddet Institute Centre of Research Excellence in Palmerston North New Zealand. His degrees are from the University of Sydney in chemistry (B.Sc. 1984) and colloid and surface chemistry (M.Sc. 1989) and his Ph.D. is from the University of WisconsinMadison in food science (1995). Dr. Everett has taught and researched in dairy food chemistry in his native Australia the United States Canada New Zealand and Ireland. He has served in leadership and governance positions in the New Zealand Institute of Food Science and Technology (NZIFST) the American Dairy Science Association (ADSA) and the International Dairy Federation and is a Fellow of NZIFST ADSA and Food Standards Australia New Zealand.