Mirjad Keka has been in the lead of Laatu, Bühler’s innovative on-site microbial reduction solution, since March 2020. In his role, he is leading the dedicated, motivated and inspiring Laatu team, consisting of food scientists, process engineers and technicians. Mirjad’s main responsibility in this function is to drive the successful market penetration and scaling of the innovative low-energy electron beam technology for the dry food industry.
Prior to Bühler, Mirjad has worked in the fiber optics field and gathered excessive experience in the high-power laser market in the US and Asia where he oversaw the business and strategy development, sales and international collaborations for new products and markets.
Mirjad is Swiss and has a background in optical systems engineering and technology management. Furthermore, Mirjad is a lecturer in physics and mathematics.
Low-energy electron beam (LEEB) – A game-changing microbial reduction technology with minimal impact on quality
Low-moisture foods, such as spices, are a growing concern as carriers of pathogenic bacteria. The microbial reduction technologies used today are associated with potential drawbacks, such as negative impact on quality attributes, bans and price fluctuations. Low-energy electron beam (LEEB) is a step forward in the fight against pathogens and to a safer food value chain. After an extensive screening and evaluation study of 18 microbial reduction technologies, LEEB resulted as the most promising solution for low-moisture foods. This session presents technology behind Bühler’s latest innovation for microbial reduction – Laatu – from its development to the market introduction and discusses its main benefits for all stakeholders involved, namely consumers, food processors, regulatory bodies and the scientific community.