Dayane Araújo Dolatto, Chemist is currently working as Global RD&A Senior Scientist for Bakery Enzymes at Kerry. Dayane is food scientist with 20+ years experience in Bakery ecosistem including technical leadership on enzymes application, new product development and innovation; moreover deep interested in integrating all of these with key sustainability parameters.
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Tuesday, September 20, 2022
8:30 AM – 9:30 AM PT