I help dairy companies, ingredient suppliers, and early-stage food founders solve processing and formulation problems. From concept to co-manufacturer.
Applied Research = Smart Problem-Solving with Purpose
Instead of trial-and-error, I use proven methods to solve problems efficiently. This means fewer iterations, faster results, and solutions that work at scale.
Example: A startup R&D manager told me his approach was "turning over 100 rocks until we find the right one." That's essentially a random process. Applied research uses scientific principles to eliminate 80+ of those rocks before you start testing, making the process faster and more predictable. More importantly, those remaining 20 rocks get checked much more quickly and thoroughly because I can design experiments that answer multiple questions at once, not just "does this work?" This allows me to problem-solve for the 2-3 steps ahead, not just the current task.
Types of Problems I Tackle
Dairy & Protein Processing
What’s a casein micelle, and why should I care?
What do you mean whey protein isn’t just whey protein?
What does it take to start a dairy business, and what equipment do I need?
How do you even concentrate and purify proteins?
Formula Review & Scale-Up
What’s the difference between a recipe and a formula?
What does it take to scale up?
How do I choose the right ingredients?
Does the order I add ingredients, and how I process them, really change my product?
Ingredient Functionality
Are my ingredients useful, or expensive marketing?
How do I get more from fewer, or cheaper, ingredients?
Who actually buys my ingredient, and why?
How do product developers decide whether to use my ingredient?
Read: Ingredient Functionality
Early-Stage Guidance
What makes a food business different from other businesses?
What should I develop in-house, and what should I contract out?
Can I make this at a cost that leaves room for profit?
Also: AI workflows for R&D, academic–industry partnerships, literature and state-of-the-art reviews, technical support for patents, and research grant writing.
Who is David Goulder?
With 11+ years working in the food industry. I have conducted research in academia and industry and launched several products. I have worked for the biggest food companies (Nestlé, Abbott Nutrition) and Bay Area startups. I have hands-on experience with almost every role in the food industry.
My technical focus is dairy processing and protein systems: milk protein concentrates, membrane filtration (ultrafiltration and diafiltration), protein functionality, texture and rheology, and the formulation and scale-up problems that come with them
“David is a knowledgeable dairy expert. He helped my business explore and design a custom UF/DF process for our high-protein beverage, at the very beginning. I'd recommend that founders and entrepreneurs reach out to him if they're looking for someone to help them work through technical tradeoffs as they start or grow their businesses.” - Naveen Chandramohan, CEO, Carot Labs