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Pat Mugan is the Vice President of Research and Product Development. His responsibilities include leading the new product development effort relating to cheese, cheese/dairy flavors, and applications involving these products. Pat is also involved in researching new technologies, product and process improvement, managing culinary efforts and designing custom prototypes to target specific flavor, textural, visual attributes. At the customer level, Pat regularly performs Italian cheese flavor training, showcasing our cheeses and how these cheese flavors ‘fit into’ the ‘Sartori Foods Italian Cheese Flavor Wheel’.
Born and raised on a Wisconsin dairy farm, Pat earned a BS degree in Microbiology and an MS degree in Clinical Laboratory Science. He has written articles including: Newly Developed Italian Cheeses For Salad Dressing Applications, Beneficial Health Effects of Dairy products w/ Probiotics, and Cheese Flavor and Functionality. Pat has also been quoted in articles relating to cheese and dairy published for the food industry. | 