Alexander A. Sher

Alexander Sher is an Adjunct Professor at the Department of Food Science at the University of Massachusetts. Dr. Sher has a Ph.D. in Physical Chemistry from Lomonosov Moscow State University, Russia and a Ph.D. in Bio-inorganic Chemistry from Ljubljana University, Slovenia. He has a D.Sc. degree from Moscow Technological University of Food Production where he was a Professor and the Chairman of the Department of Inorganic and General Chemistry from 1989 to 1996. He was a visiting scientist/professor at Ljubljana University (Slovenia), Hohenheim University (Germany), Cornell University (USA) and USDA Agriculture Research Center (Beltsville, MD, USA).

Dr. Sher joined Nestlé in 1997 as a Research Scientist. He held positions of a Senior Research Scientist, an Expert Scientist and became a Senior Expert Scientist in 2017. He led the Nestle R&D Beverages and Systems Expert Network and was a core member of Nestlé Dispersions, Hydrocolloids, Creaminess and Clean Label Expert Networks. He has a broad experience in different areas of food science and technology, colloidal and physical chemistry, particularly in creation, physico-chemical stabilization and texture improvement of liquid beverages. Dr. Sher has been instrumental in developing novel stabilizing/texturizing systems (hydrocolloids, emulsifiers, chelating agents, etc.) for various Nestlé products. He has substantial expertise in areas of foams and emulsions generation and stability, controlled protein aggregation, mineral fortification in sensitive products and water treatment for dispensing systems. His innovative research and development resulted in numerous successful launches of novel products.

Dr. Sher holds 99 granted and pending patents and has authored over 80 scientific publications. He is listed No 15 in the list of worldwide top inventors for the class "Food or edible material: processes, compositions and products".

Dr. Sher has received numerous recognitions for his research, including Nestlé CTO 150th Anniversary Award (2016), R&D China Invention Award (2016), Nestlé Patent Awards (2012, 2013 and 2014), No 1 Market Leader Nestlé Toll House Award (2003), German Academic Exchange Service Award (DAAD, 1994).

Dr. Sher is a fellow of the International Informatization Academy. He also was a member of American Chemical Society, Scientific Secretary of the Central Bureau of Russian Mendeleev Chemical Society, and member of the Russian Scientific Committee on the Problem of Food Industry.  He has organized numerous workshops, symposia and conferences in the field of foams, emulsions, hydrocolloids, mineral fortification, water treatment and food service dispensing systems. 

Research 

Research and development of novel emulsifier/hydrocolloid stabilizing systems; generation and stabilization of food foams and emulsions; physico-chemical stability and texture/mouthfeel improvement of food and beverages during shelf-life; controlled protein aggregation in liquid beverages; calcium, magnesium, iron fortification and bioavailability; whipper and whipper-less solutions and water treatment for food service dispensing systems; clean label solutions.