How are enzymes used to make food more sustainable? Learn about the importance of enzymes in reducing the environmental impact of food production of food categories like bakery, meat, fish, and brewing.
Contributor
Shekhar Kadam
R&D Manager, Global Beverage Enzymes & Brewing Ingredients - Kerry
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Shekhar Kadam is currently working as Global RD&A Manager for Enzymes & Ingredients at Kerry. Shekhar is food scientist with vast experience in industrial and academic ecosystem including technical leadership on enzymes application, new product development and innovation; moreover, he has deep interest in embedding sustainability success factors in innovation framework and process.
