Rebecca is a research and development scientist in Food Protection and Preservation at Kerry. She has a Ph.D. in Meat Science from the University of Nebraska-Lincoln.In her research, Rebecca looks to uncover the “invisible” meat microbiome, to help processors optimize their formulas and production to extend shelf life.
Can you quantify the value of extra shelf-life days in food? As a consumer, it can allow for more time in a busy life to eat foods before they end up as unintended waste. This time can be about saving money and protecting health. For the industry, it can be about longer and more resilient… Read more »
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