Ashutos completed his PhD in Biological and Agricultural Engineering with specialization in Food Engineering, food processing, and packaging from Washington State University (WSU) in 2021. Since then, he has worked as a Postdoctoral Fellow at both Utah State University and WSU, Pullman where he worked on a variety of projects related to biobased and biodegradable food packaging, rheological behavior of feed materials (to dryers), flowability of dairy powders, tribological behavior of dairy products and sliceability of cheese. At CDR, Ashutos will work with the Cheese Research group to lead research projects related to cheese chemistry, texture and functionality.