When bringing a product to market, it’s important to make sure your idea is safe to consume and more importantly with food and beverages! If you are looking to extend the shelf life in your product, this webinar is for you! Join us as we discuss the critical food safety practices and considerations to bring your product to market.
About the presenter:
Nelson Serrano-Bahri was born and raised in Puerto Rico, from an early age he was exposed to the culinary wonders of the island. As he grew, along with cartoons he loved to watch Julia Child on Saturday mornings. With his culinary interests piqued, he decided to pursue a degree in Culinary Arts and Nutrition and selected Johnson and Wales University as the place to develop and grow his skills. He went on to take a job with Kraft Foods in Chicago as a Food Scientist and Culinary Resource for the Pizza Division. After almost 2 years with Nestle and looking to continue to strengthen and grow his culinary acumen he took the role of North American R&D Chef at Unilever Food Solutions in Chicago. Currently, Nelson is the Innovation and Culinology Manager for Ingredion at The Hatchery Chicago. Nelson manages culinary and technical projects focused on helping micro-enterprises and entrepreneurs commercialize their food products.
For more than a century, Ingredion has been creating innovative plant-based ingredient solutions now used in almost 60 industry sectors across 40 countries. You’ve been innovating, too—and with our support, you can turn your product ideas into on-trend, scalable foods and beverages. Partner with us to get the solutions and expertise you need and grow your business like never before.
