Lausanne, Vaud, Switzerland
Deployment of new proprietary technologies and processes wordwide assuring competitive advantage. Consumer preference guided new product development for coffee beverages with a clear orientation on health and wellness functionalities. Coordination of interdisciplinary teams with marketing, regulatory and science input required for successful product roll-outs
Research Scientist at the Nestle Research Center, Lausanne Aroma research leading to various patents and product applications in the area of coffee. High throughput and accurate quantification methods introduced in the aroma laboratories and applied in storage test studies as well as in the characterisation of aroma precursors Fundamental work on flavour formation in structured phases