Nitin Joshi Ph.D., CFS

Nitin Joshi, Ph.D., CFS, is a Senior Principal, R&D at PepsiCo’ Frito Lay Business. He has more than 30 years of experience in dairy and cheese research and their application in several food products. Dr. Joshi is a past chair of IFT’s AMSPAP, Dairy Foods Division, Hot topics, and Philadelphia section. At present he is a Technical chair at Longhorn section of IFT.

A spatula with a slice of pizza taken from a whole pizza on a tray with a blurred background.

Dairy Detective

The baking properties of cheese functionality

How cheese melts is one of the most researched properties.

Prateek Sharma Ph.D.

Nitin Joshi Ph.D., CFS

March 13, 2026

Meltability of cheese is one of the most researched properties, write Prateek Sharma, Ph.D., and Nitin Joshi, Ph.D. Among all dairy ingredients, cheese is atypical in that its functionality is highly versatile, as it can be modified to meet consumer needs.

Studying cheese functionality and machinability

How easy is it to cut, dice, slice and shred cheese without material loss?

Prateek Sharma Ph.D.

Nitin Joshi Ph.D., CFS

March 19, 2025

With 6.45 million metric tons (MT) of cheese production in 2023, the U.S. cheese market is projected for a 4.64% compound annual growth rate (CAGR) and a business of almost $56 billion by 2029.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.

Nitin Joshi Ph.D., CFS

ARTICLES

The baking properties of cheese functionality

Studying cheese functionality and machinability

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