Enzymes are everywhere in nature because they do amazing things. Did you know they make food better, too? For example, they transform oats into creamy drinks, prevent bread from getting hard and stale, and give plant-based meats a more realistic texture. Discover how enzymes are produced at industrial scale from microscopic organisms and what you can do with them to make better foods.
About our speaker
James Chapa has been with Novozymes since 2020 and has a background in Food Science research and development. He obtained a BS and MS in food science from NC State and Purdue University, respectively. At Novozymes he works with plant protein and plant-based meat applications in the Technical Services Food & Beverage group.
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