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    Home » Authors » Sonali Raghunath
    Sonali Raghunath

    Sonali Raghunath

    Sonali Raghunath, is a Food Engineer cum scientist working on her Ph.D. at the University of Minnesota to better understand how novel food processing technologies can be used to improve the functionality of food proteins. She has a B.Tech in Food Technology from Anna University, Chennai, India, and her M.S. in Food Science from the University of Minnesota. Sonali is a proud recipient of various leadership awards and scholarships from IFT Feeding Tomorrow, including the Excellence in Leadership Graduate award from IFT and MnDRIVE Global food ventures. She has served as both a student and social media lead for the IFT Dairy Foods Division, and is a Past Student Committee Chair of IFTNPD.
     

    Articles

    ARTICLES

    lactose free milk

    Opportunities and challenges of milk

    Innovations in lactose-free, flavors and UHT milk facilitate market demand.
    SonaliR.jpg
    Sonali Raghunath
    January 27, 2025

    Milk has been a basis in nutrition for centuries, building generations with its rich array of nutrients. 


    Read More
    Many yogurts meet consumer demand for clean labels and provide natural, wholesome nutrition.

    Ingredient and product innovation in the dairy industry

    Milk’s bioactive peptides can boost mood, reduce anxiety and stimulate the immune system.
    SonaliR.jpg
    Sonali Raghunath
    Pratishtha Verma.png
    Pratishtha Verma
    August 16, 2024

    Both Sonali Raghunath and Pratishtha Verma are active committee members of IFT’s Dairy Foods Division, with Verma leading the resource library and dairy food magazine teams and Raghunath managing its social media presence. 


    Read More
    cheese cubes

    Exploring the momentum of cheese snacking trends and innovations

    Health-conscious consumers love delicious, nutritious cheese in salty and savory snacks.
    PatriceS.jpg
    Patrice Stratton
    SonaliR.jpg
    Sonali Raghunath
    June 9, 2023

    Consumer demand for cheese as one of the favorite snacks globally has risen following the pandemic. 


    Read More
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