Learn how dietary fiber can improve the texture, functionality, and nutrition of plant-based meat alternative and meat products.
Contributor
Tomaž Verdinek, MSc
RD&A Senior Technologist II - Kerry
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Tomaž holds a BSc degree in Food Science and Nutrition from Biotechnical University in Ljubljana, Slovenia and a master’s degree in Food Innovation and Product Design from AgroParisTech, Paris. His Master’s thesis focused on protein behaviour in liquid milk systems in partner with Danone Nutricia.
Tomaž joined Kerry in September 2018 as a Kerry Graduate, and currently works with the RD&A department in the development of meat food systems. His main areas of interest are within functional ingredients and the formulation of new products. Tomaž is also very passionate about nutrition and keeping an active lifestyle.
