Enzymes are used in food processing as a natural way to improve nutrition and texture. Learn about their importance in plant-based foods, infant formula, and more.
Contributor
Jacques Georis, PhD
Global RD&A Senior Director – Fermentation and AHN Technologies - Kerry
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Dr. Jacques Georis is part the senior leadership team in charge of business strategy and ensuring its execution for Functional Ingredients Pillar (where BU Enzymes sits), being accountable for RD&A and R&SA functions. Additionally Jacques leads the R&D strategy for Global Fermentation R&D and the co-owner of Process Technology Fermentation Excellence Program within Kerry. Jacques has >25 years experience in the Enzymes business. During his career, he has been in roles with responsibilities in the field of the microbiology, microbe engineering, synthetic biology, enzymes discovery, enzymes engineering, applied enzymology (food, feed and TEC), biotechnologies, USP and DSP bioprocess development/improvement, industrialization, and manufacturing at larger scales, innovation portfolio management, M&A projects, and by overseeing/mentoring R&D teams. Jacques owns a PhD in Biochemistry, a Master in Innovation Management, and certification in cGMP. Jacques is part the board of AMFEP since 2021.
Microbial fermentation has been used for years in the food industry to produce ingredients such as enzymes and in the biopharma industry. The transformative capability of microbial fermentation is deeply rooted in human history, with evidence showing humans have been leveraging fermentation for more than 5000 years. Will fermentation, the oldest food processing technique, power the future of the food industry?
