Jennifer Wasieleski received her Bachelor’s degree in Microbiology from the University of Minnesota and her Master’s degree in Food Science from the University of Illinois. She has 10 years of experience working with fermented ingredients and food preservation with Kerry.
The food industry is constantly innovating to find clean label alternatives for food protection, allowing the removal of commonly used chemical preservatives from their products, such as sorbic acid, calcium propionate and sodium nitrite while still maintaining the functionality of those ingredients. The challenges that must be overcome when removing or replacing ingredients are substantial… Read more »
