Alexander A. Sher

Alexander A. Sher serves as an Adjunct Professor in the Department of Food Science at the University of Massachusetts Amherst, leveraging extensive cross-sector expertise from academia and industry leadership at Nestlé. His career spans professorial roles at Moscow Technological University of Food Production (1989–1996), visiting positions at Ljubljana University, Hohenheim University, Cornell University, and USDA Agriculture Research Center, and 20+ years of industrial R&D at Nestlé.

His educational credentials include dual Ph.D.s in Physical Chemistry (Lomonosov Moscow State University, Russia) and Bio-inorganic Chemistry (Ljubljana University, Slovenia), plus a D.Sc. from Moscow Technological University of Food Production. Research focuses on food colloids and physical chemistry, specifically emulsifier/hydrocolloid stabilizing systems, foam/emulsion stability, texture/mouthfeel optimization, controlled protein aggregation, mineral fortification bioavailability, and clean-label dispensing solutions.

Dr. Sher holds 99 granted/pending patents and ranks #15 globally among inventors in food-related patent classes. Key recognitions include:

• Nestlé CTO 150th Anniversary Award (2016)
• R&D China Invention Award (2016)
• Multiple Nestlé Patent Awards (2012–2014)
• DAAD Award (1994)
• Worldwide top inventor ranking in food patents

As a Fellow of the International Informatization Academy and former member of the American Chemical Society and Russian Mendeleev Chemical Society, he has organized international workshops on hydrocolloids, emulsions, and fortification. His industry impact includes leading Nestlé's Beverages and Systems Expert Network and core contributions to Dispersions, Hydrocolloids, and Clean Label initiatives.