معرفی
Prafulla Salunke is an Assistant Professor in the Department of Dairy and Food Science at South Dakota State University (SDSU). He holds a B.S. and M.S. in Dairy Technology from Gujarat Agricultural University (1993–1996) and a Ph.D. in Biological Sciences focusing on Dairy Manufacturing from SDSU (2013). His academic responsibilities include teaching courses such as DS 492 (Multidisciplinary Project), DS 442 (Dairy Product Development), and DS 731 (Lab Techniques in Dairy Science).
Salunke’s research focuses on cheese technology, dairy ingredient development, and enzyme applications. Specific interests include optimizing cheese functionality, developing novel dairy-based ingredients, and exploring enzyme-driven protein modifications. He has advised two doctoral, six master’s, and one undergraduate student.
Professional affiliations include the American Dairy Science Association, Institute of Food Technologists, and Gamma Sigma Delta. He has held roles like advisor at the North Central Cheese Industry Association and PI of the Institute for Dairy Ingredient Processing at SDSU. His work experience includes R&D coordination at Saputo Cheese (2013–2021) and managerial roles at AmulFed Dairy and cooperative dairies in India (1993–2007).
Salunke has published 20 peer-reviewed papers, 26 conference presentations, and six invited talks. His research spans cheese texture analysis, ingredient functionality, and dairy processing innovations.
