Erik brings over a decade of experience in the food, beverage and supplement industries.
His work focuses on providing technical and scientific support for Kerry’s BioPharmaceutical and Life Sciences product portfolio, leveraging his expertise in microbiology and manufacturing process improvement.
Erik has worked in diverse roles including managing technical services for probiotics and immune health ingredients, overseeing process optimization for bacterial fermentation systems, and leading nutrition science support for North America.
He holds a Bachelor’s Degree in Biomedical Microbiology from the University of Wisconsin – La Crosse and a Master’s Degree in Food Science and Human Nutrition through University of Illinois at Urbana-Champaign.
Established in 2015 and born out of our commitment to sharing the science of healthier food with the food industry, the KHNI brings together a network of external partners, our KHNI Scientific Advisory Council and over 1300 Kerry scientists, who are passionate about bringing the voice of science to some of the…
These changes, which include stricter limits on added sugars and sodium and an emphasis on whole grains and locally sourced foods, require manufacturers to adapt their product formulations to meet these new standards. The decisions made by the USDA on Child Nutrition Programs focus on improving child health through nutritious school meals and…
