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
Josh Taylor, PhD
Principal Scientist Brewing and Distilling Ingredients and Enzyme applications - Kerry
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Dr. Josh Taylor joined Kerry in 2016 as part of the enzymes research and development team developing new enzyme systems to improve yields and quality for customers in food and beverage products all over the world. Prior to joining Kerry, Josh completed a BSc (Hons) in biotechnology in National University of Ireland Galway. Josh also worked in European Molecular Biology Laboratory (EMBL) Grenoble, France on the structure of Piwi Proteins during his BSc. Josh then completed a PhD in Food Science and Technology from University College Cork, Ireland. The PhD research was focused on developing a toolbox of methods for reducing levels of gluten in beer and managing the University research brewery.
