Nick Caruso

Nick Caruso has a diverse work experience in the food industry. Nick started their career as a Cultures Production Operator at Cargill in September 2012, before moving on to DSM in August 2012 as a Cultures Fermentation Operator. At DSM, they later became a Phage Lab Technician. In 2014, they joined Sartori Company as a QA Lab Technician and then transitioned to roles such as R&D Food Technologist and Cheese Production Specialist. Currently, they hold the position of Product Development Manager at Sartori Company, starting in February 2021.

Nick Caruso attended the University of Wisconsin-Whitewater from 2007 to 2012, where they earned a Bachelor of Science (B.S.) degree in Chemistry (Professional ACS).