Shubhangi Pant
Utah State University
Shubhangi Pant, PhD, USU, Advisor: Dr. Taylor Oberg
Growing up with an engineer father and a scientist mother, I developed a strong interest in science and technology. I was born and raised in the laps of the Himalayas, India and was fascinated by agricultural practices, leading me to pursue a Bachelor of Technology in Agricultural Engineering at G.B. Pant University (2011-2015). Seeking further challenges, I moved to the U.S. for a Master of Engineering in Food Engineering at Texas A&M University (2015-2017), where I interned at Post Foods and DanoneWave. After graduating, I joined Leprino Foods Company in 2018 as a Food Scientist, gaining experience in the dairy industry. In 2021, I enrolled in a PhD program in collaboration with Build Dairy, Utah State University, and Leprino Foods, focusing on using exopolysaccharides in cheese making. I have been living in Denver, CO, for the past seven years, and I enjoy outdoor activities like hiking, skiing, and reading by the lake in my spare time.
Growing up with an engineer father and a scientist mother, I developed a strong interest in science and technology. I was born and raised in the laps of the Himalayas, India and was fascinated by agricultural practices, leading me to pursue a Bachelor of Technology in Agricultural Engineering at G.B. Pant University (2011-2015). Seeking further challenges, I moved to the U.S. for a Master of Engineering in Food Engineering at Texas A&M University (2015-2017), where I interned at Post Foods and DanoneWave. After graduating, I joined Leprino Foods Company in 2018 as a Food Scientist, gaining experience in the dairy industry. In 2021, I enrolled in a PhD program in collaboration with Build Dairy, Utah State University, and Leprino Foods, focusing on using exopolysaccharides in cheese making. I have been living in Denver, CO, for the past seven years, and I enjoy outdoor activities like hiking, skiing, and reading by the lake in my spare time.
