Tomaž holds a BSc degree in Food Science and Nutrition from Biotechnical University in Ljubljana, Slovenia and a master’s degree in Food Innovation and Product Design from AgroParisTech, Paris. His Master’s thesis focused on protein behaviour in liquid milk systems in partner with Danone Nutricia.
Tomaž joined Kerry in September 2018 as a Kerry Graduate, and currently works with the RD&A department in the development of meat food systems. His main areas of interest are within functional ingredients and the formulation of new products. Tomaž is also very passionate about nutrition and keeping an active lifestyle.
This is a very interesting article that was first posted in June 2025, and due to its popularity the KHNI would like to draw your attention to this informative read. Over the past decade, the global prevalence of obesity has escalated to alarming levels, prompting significant public health concerns. In 2022, approximately 1 in 8… Read more »
Learn how dietary fiber can improve the texture, functionality, and nutrition of plant-based meat alternative and meat products.
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