Hilmar
Iswandi Jarto is a seasoned professional in the food engineering and dairy industry, currently serving as the Research Engineering Manager at Hilmar Cheese Company, Inc. since February 2009, where responsibilities include leading the development of new products and technologies in milk-derived food ingredients. Jarto's previous roles at Hilmar include Senior Research Engineer, Research Engineer, and Research Associate, focusing on research and development of processes for dairy products. Jarto's academic background includes a Master of Science in Food Science and Technology and a Bachelor of Science in Chemical Engineering, both from the University of Wisconsin-Madison. Early experience includes research assistance positions at the University of Wisconsin-Madison and an engineering internship at Cummins Inc.
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Hilmar
Hilmar improves lives around the world by being a leading producer of wholesome dairy products that contribute to the success of all stakeholders. Founded in 1984, Hilmar serves customers in more than 50 countries. State-of-the art production facilities in California and Texas convert high-quality milk received from local independent dairy farms into a variety of nutritious cheese and whey ingredients. The company specializes in the production of cheddar and natural-style cheeses utilized by private label and national brand companies worldwide. Its Hilmar Ingredients division manufactures and markets globally a wide range of whey protein, lactose products and milk powders. Committed to continuous improvement, innovation and sustainability, Hilmar strives to make products that benefit all involved from our customers to our suppliers to our employees and communities. Together, we deliver the promise of dairy.