Richard Merrill

Richard Merrill is the Vice President of Innovation at Leprino Foods, where he leverages his extensive background in food science to lead development. He holds a PhD from Utah State University and is a key inventor on multiple patents related to advanced cheese manufacturing processes.

His interests extend to sustainable technologies, as evidenced by his engagement with companies in the renewable chemistry sector. Richard maintains a strong connection to his alma mater, Utah State University, participating in industry events and courses hosted by the university.

Unique fact: He co-invented a method for producing cheese using curd-containing slurry compositions, showcasing his deep technical expertise in dairy science.