What do you hope attendees will gain at your webinar?
The aim of our process filtration solutions and services is to support our customers’ product and process integrity through world-class application expertise. For many companies, fermentation of plant-based protein is a rather new field, but also the pioneers of this industry are always looking for ways to improve their production lines. We will be explaining ways to do this by using best-in-class filtration and fermentation solutions.
What discussions do you look forward to having with the attendees?
As a filtration company, we are often involved in setting up production lines at a very early stage and we know our products can serve the manufacturing of many kinds of food and beverage innovations. We are always eager to discuss production processes of edibles and drinks we ourselves haven’t tasted before. And we are also looking forward to discussing ways to improve existing processes.
How did you get into the industry?
I initially joined Donaldson 14 years ago and worked for different business units. I am glad to be part of the Process Filtration team as the global engineering director to strengthen the process filtration engineering organization by leveraging my experience in advanced product development, quality management and liquid filtration.
What do you enjoy most about your role?
Being part of a growing business within Donaldson creates fantastic opportunities for my team to develop new technologies and solutions in line with our customers’ requirements, to serve the growing worldwide needs for sustainable food to help to reduce carbon food print and help to improve people’s lives.
Where is your favourite place in the world and why?
My favourite place is Barcelona. I have visited this amazing city multiple times over the past 25 years, appreciating the fantastic architecture by Gaudi. Especially Park Guëll is an extraordinary and inspiring place.
You can register for Donaldson’s webinar “Filtration Solutions for Fermentation of Plant-Based Protein” here: