Can you introduce yourself and your background in food processing?
My name is Manish Shrivastava, and I am an engineering and operations professional, specialising in the scale-up and commercialisation of biotechnology innovations. I currently serve as Head of Operations and Engineering at Nuritas, where I lead the scale-up and large-scale commercial manufacturing of Artificial Intelligence (AI) discovered bioactive ingredients. Over the past 12 years, my career has been focused on scaling scientific innovations into commercial scale solutions through engineering and operational roles at Kerry, Air Protein, and Nuritas.
What is your current role and what does it involve on a day-to-day basis?
I lead global scale-up and manufacturing of AI-discovered bioactive ingredients. This involves taking technologies from early-stage research through process development and into commercial manufacturing. My work spans process engineering, technology transfer, manufacturing strategy, and cross-functional execution and collaboration across engineering, research & development, and supply chain.
A key aspect of my role is solving the complex challenge of scaling biological systems into reliable, efficient, and cost-effective industrial processes. This includes designing and optimising reaction systems, developing downstream processes, and ensuring consistent product quality at commercial scale. I also direct manufacturing operations at external manufacturing partners and work with internal teams to ensure successful product launches and supply continuity across international markets.
What are some of the key challenges, opportunities, and lessons learned in your career?
A defining theme in my career has been bridging the gap between scientific discovery and commercial scale implementation. Many promising innovations fail not due to weak science, but because scaling them into commercially viable systems is complex.
Building on a foundation in established biotechnologies, my work in emerging innovative fields such as gas fermentation and AI-derived bioactives has required solving challenges where established playbooks do not exist. This has been both demanding and highly rewarding – advancing the technologies with the potential to transform food production in terms of sustainability, nutrition, and efficiency.
One key lesson is that impactful innovation requires more than scientific excellence. It depends equally on engineering rigor, cross-functional collaboration, and the ability to navigate uncertainty.
Do you have job satisfaction?
I find my work highly fulfilling, particularly in seeing innovations progress from early-stage concepts to products that reach global markets. Being able to contribute to technologies that address global challenges such as sustainable food production and targeted nutrition is motivating.
For those entering the field, my advice is to develop both depth and breadth - build strong technical foundations while understanding how innovations can be engineered into real-world applications. As innovation cycles accelerate, professionals who can bridge discovery and commercialisation will play an increasingly critical role in shaping the future of the industry.
What are the career pathways in the food industry?
Career progression in this field can take several paths depending on individual interests. Starting from technical roles in engineering, research & development, production, or product development, professionals can grow into leadership positions in operations, engineering, or process technology.
More broadly, the food industry is undergoing rapid transformation driven by sustainability, alternative proteins, and biotechnology. This creates opportunities not only within traditional food companies but also in startups, research organisations, and technology-driven companies. Roles that combine technical expertise with an understanding of scale-up and commercialisation are particularly valuable as the industry evolves.
What are the benefits of collaboration, teamwork, and mentoring?
Collaboration is essential in food science and biotechnology because no single discipline can solve complex challenges alone. At the same time, working with people from diverse fields also contributes to professional development. In my experience, successful projects require close collaboration between scientists, engineers, product developers, and business teams.
Teamwork is critical for problem-solving, especially when dealing with complex systems such as fermentation or bioactive ingredient manufacturing. Mentoring also plays an important role in developing the next generation of professionals. Sharing knowledge, experiences, and lessons learned helps build stronger teams and advances the field as a whole.
What are the relevant professional bodies and their benefits?
Professional bodies such as IFST and Institute of Food Technology (IFT) play a critical role in supporting the food science community. They provide access to technical knowledge, professional networks, and opportunities for continuous learning.
Being actively involved in professional organisations has helped me stay connected with developments in the field, contribute to scientific discussions, and engage with a global community of professionals. These platforms also offer opportunities to contribute through volunteer leadership roles, technical committees, and mentoring programs, which are valuable for both personal and professional growth.