Editor Name: Dr. Kartheek Anekella
Educational Qualification: Ph.D.
Designation: Product development scientist at Leprino Foods Company, Denver, USA.
University: North Carolina State University
Research Interest: Food product development (ingredient functionality), lactic acid bacteria, starter cultures, vegetable fermentation, sensory analysis of foods and microencapsulation of bioactive compounds.
Biography: Kartheek Anekella is currently working as a product development scientist at Leprino Foods Company, Denver, USA. He supports the cheese division working on novel product development, cost optimization and tech progression strategies. He got his Bachelors in Biotechnology at VIT University, India, Masters in Bioresource Engineering at McGill University, Canada and PhD in Food Science (Minor in Microbiology) at North Carolina State University, Raleigh, USA. He also worked at General Mills (Yoplait R&D) and Riddet Institute (Massey University, New Zealand) an intern during his career. Kartheek is an active volunteer at Institute of Food Technology association involving various product development activities. He worked with various aspects of lactic acid bacteria and starter cultures throughout his research path.