Food protection and sustainability go hand-in-hand, and audacious innovation is key to minimizing food waste. Watch the full recording of this expert-led webinar to learn more.
Contributor
Vivien Sheehan, PhD
Vice President of Business Development for Nutritional & Functional Ingredients - Kerry
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Vivien oversees research activities within Kerry’s Applied Health and Nutrition division. She has responsibility for developing strategic technical platforms delivering incremental and radical innovation. Her focus encompasses preservation, nutritional & fermentation derived ingredients. The research outputs are leveraged across food, beverage, meat, supplement and pharmaceutical end-use-markets. Vivien is a graduate of University College Cork, Ireland with a Bachelor’s degree in Food Science, and a Doctorate in Microbiology
