Vechta, Lower Saxony, Germany
I am passionate about food science and new product development. With a background in food engineering and a master's in food science, technology, and business, I have gained extensive international hands-on experience in food processing. I specialize in implementing innovative technologies to enhance food systems and enjoy researching food properties, firmly believing in a brighter future for the industry. To me, food science is more than a career, it's a lifestyle. As a visionary, highly organized, and ambitious professional, I lead with positivity and determination, ensuring tasks are completed the right way. I thrive in international, multidisciplinary teams, fostering strong interpersonal relationships wherever I go.
I was responsible for new product development for both local and international customers in the fields of meat and alternative proteins. My role included the creation, optimization, and scale-up of innovative food products from concept to commercialization. In addition, I evaluated new raw materials coming to the company and assessed the functional performance of existing ingredients to identify potential improvements. Additionaly, I also worked on optimizing current formulations by enhancing flavor profiles, reducing production costs, and developing new product solutions tailored for both internal and external applications.
This project aims to investigate the underlying causes of discoloration in vacuum-packaged beef by analyzing both intrinsic and extrinsic factors and their interactions. By taking a comprehensive, holistic approach, this study seeks to identify the primary drivers of color deterioration and develop effective strategies to mitigate the issue. The findings will provide valuable insights for the meat industry, helping to enhance product quality, extend shelf life, and improve consumer acceptance.
I managed the daily production and distribution of fresh fruits and vegetables to the region's leading supermarkets, ensuring consistent quality and timely delivery. A key aspect of my role involved standardizing processes to optimize efficiency, reduce waste, and maintain product freshness. Additionally, I supervised a team of approximately 30 employees, overseeing workflow, providing training, and fostering a productive work environment. My responsibilities also included coordinating logistics, monitoring inventory levels, and implementing best practices to meet industry standards and customer expectations.
I was in charge of the planning, execution, and analysis of various physical and chemical investigations in the field of food powder process engineering, including drying processes, particle size optimization, and flowability analyses, to enhance product quality and process efficiency. Additionally, I was responsible for conducting scientific seminars for master's students, providing them with in-depth knowledge of advanced food processing techniques. My role also involved collaborating with cross-functional teams to develop innovative solutions, ensuring compliance with industry regulations, and contributing to research projects aimed at improving the functional properties of powdered food products.
At the prestigious Institute of Food Science and Food Safety in Köthen, I optimized the flowability of commercial milk powder by experimenting with different coating materials, mixing times, and speeds. In the second phase, I analyzed particle size, shape, and surface composition to improve the quality uniformity of skim milk powder. Standard lab-scale technologies, including ultrafiltration and spray drying, were used throughout the study.