Leprino
Patrick Ritchie is a skilled Cheese Process Engineer at Leprino Foods since February 2024, drawing on previous experience as a Project Engineer at Ken's Foods from December 2019 to July 2023. Prior to these roles, Patrick served as a Research Assistant at the University of Massachusetts Lowell from June 2016 to September 2018, collaborating with three Ph.D. students and Professor Camci-Unal in a biomaterials lab. Patrick holds a Bachelor of Science in Chemical Engineering, graduating Cum Laude from the University of Massachusetts Amherst in 2019, and completed secondary education at Andover High School, earning a diploma in 2015.
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Leprino
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Leprino Foods processes mozzarella cheese, cheese blends, and pizza cheese for pizzerias and foodservice operators, frozen food manufacturers and private label cheese packagers in twelve plants in California, Nebraska, New Mexico, New York, Michigan, Colorado, the United Kingdom and Singapore. Leprino also processes whey protein concentrate for protein bars, smoothies and other uses.