Ramdattu Santhapur is a food science professional currently pursuing a Master's degree working in the Biopolymers and Colloids Laboratory supervised by Dr. David Julian McClements at the University of Massachusetts Amherst. He holds a Bachelor's degree in Food Science Nutrition and Dietetics from the Loyola academy (2018-2021), Osmania University, India. At UMass Amherst, Ram works as a Graduate Research Assistant with confocal microscopes, visualizing and analyzing microstructures and providing technical training. He also serves as a Graduate Researcher and Pilot Plant Assistant, developing hybrid food products and leading new product development projects. Ram's industry experience includes a Technical Service Internship at Tate & Lyle (2023), where he reformulated a low-fat vegan mayonnaise and conducted rheology and stability testing. As an R&D Intern at SunS Kulfi (2021), he developed new ice cream flavors and managed production lines at Evexia Nutritions (2021). Additionally, he co-founded SLNE PVT LTD (2021), a food and beverage marketing firm, implementing marketing strategies for major brands. Ram's expertise in research in alternate proteins, hydrocolloids, starches, product development, and innovation makes him a promising R&D scientist in the food industry.
