Champaign, IL (May 12, 2025)—The American Dairy Science Association® (ADSA®) is pleased to announce Jayendra Amamcharla as the 2025 recipient of the International Dairy Foods Association Research Award in Dairy Foods Processing. The award will be presented on Tuesday, June 24, 2025, during the awards ceremony at the ADSA Annual Meeting in Louisville, Kentucky.
The International Dairy Foods Association Research Award in Dairy Foods Processing was created to recognize individuals whose research findings have allowed dairy foods processors to develop new products and to make a significant improvement in the quality, safety, or processing efficiency of dairy foods. The winner must have conducted research at public or private institutions, and their research findings must have clearly and significantly benefited the dairy foods processing industry in its ability to manufacture products with higher quality or safety (chemical or microbiological) or with increased processing efficiencies. Or the research must have led to innovative product development with a measurable impact on the market. The adoption of the findings must affect a significant portion of the dairy foods manufactured. Particular attention is paid to the long-term importance of the research application. The winner must have published the research during the five calendar years prior to the award. The winner must be and have been a member of ADSA for five years.
Jayendra Amamcharla is an associate professor of dairy fractionation and separation science in the Department of Food Science and Nutrition at the University of Minnesota. He serves as director of both the Midwest Dairy Foods Research Center and the Joseph J. Warthesen Food Processing Center. Amamcharla’s research focuses on membrane processing, functional modification of milk proteins, and dairy-derived ingredients. He earned his PhD in agricultural and biosystems engineering from North Dakota State University and held academic positions at Kansas State University and South Dakota State University before joining the University of Minnesota.
It is with great pleasure that ADSA and the International Dairy Foods Association present Jayendra Amamcharla with the 2025 International Dairy Foods Association Research Award in Dairy Foods Processing.
About the American Dairy Science Association (ADSA)
The American Dairy Science Association (ADSA) is an international organization of educators, scientists, and industry representatives who are committed to advancing the dairy industry and keenly aware of the vital role the dairy sciences play in fulfilling the economic, nutritive, and health requirements of the world’s population. It provides leadership in scientific and technical support to sustain and grow the global dairy industry through generation, dissemination, and exchange of information and services. Together, ADSA members have discovered new methods and technologies that have revolutionized the dairy industry. www.adsa.org