Danisco Discusses the Latest Advances in Food Cultures and Enzymes with Food and Drink Digital
Dennis Romero, Ph.D. discusses Danisco's integration of academia and applied science, consumer trends and the latest advances in food cultures and enzymes.
SAN DIEGO, CA, January 23, 2011
In an interview with Food and Drink Digital, Dennis Romero, Ph.D. discusses Danisco's integration of academia and applied science, consumer trends and the latest advances in food cultures and enzymes."We apply molecular biology, genetic engineering, genomics science towards studying, understanding and developing better cultures for the different applications that they go into," says Dr. Romero in the interview. "The science that we do not only has to be good and forward-thinking, it also has to have an end application in mind."
Currently, the company is enhancing enzymes to appeal to the growing trends of improved nutrition and food security. "Underlying all of this is really the basic premise that the food has to taste good," says Dr. Romero. "There's the functionality aspect that underlies all of this, [such as] flavor and texture." Read the full article here.
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