How are enzymes used to make food more sustainable? Learn about the importance of enzymes in reducing the environmental impact of food production of food categories like bakery, meat, fish, and brewing.
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R&D Manager at Kerry
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Shekhar is food scientist with over 14+ years experience in industry and academia including manufacturing, QA, and R&D with technical leadership on ingredients application & innovation, new product development, project management, customer engagement & IP protection.
He has deep interest in embedding sustainability success factors in innovation framework and process.