My first memory of “food” science was watching my father bake bread when I was a child. I was amazed that the foamy yeast mixture produced the bubbles that made the bread rise. I was also overwhelmed by the scale of the equipment when I visited the industrial bakery where my father worked.
This fascination with food and microbiology inspired me to study brewing yeast molecular genetics in my doctorate, which then led me to Japan and a new world of fermented foods and beverages.
Large corporates and start-ups, industry and academia, business development and open innovation, Asia and Europe – the variety of roles I have had taught me to see a situation from other perspectives and look for win-win solutions.
At NIZO, I support our clients in Asia-Pacific in creating new opportunities to take their food innovations to the next level. How can NIZO help you? Let’s talk!
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