Leuven, Flemish Region, Belgium
At the nexus of food technology and sensory science, my role as a Sensory Scientist at The Coca-Cola Company embraces the challenge of enhancing product experiences. With an MSc from KU Leuven and Ghent University in Food Technology and Science, my academic foundation strengthens my hands-on work at where research planning and data analysis are pivotal. My journey from Capwell Industries to the global stage at Coca-Cola with Akkodis reflects a steadfast commitment to food excellence and innovation. The drive to contribute meaningful advancements in the food industry guides my collaborative efforts, ensuring that every project is a step towards sensory perfection and consumer liking😊.
Lead internal sensory projects by designing, organizing, and executing sensory tests (e.g., internal competitive mapping, triangular tests) aligned with business objectives. Analyze data, deliver insights, and provide actionable recommendations that drive product innovation. Provided sensory guidance on product reformulation efforts to improve consumer acceptance and product performance in the market. Delivered targeted sensory training to product developers, enhancing cross-functional understanding and elevating product quality outcomes, e.g., sweeteners and panel screening to ensure quality. Stay externally focused by identifying emerging technologies, competitive insights, and market trends.
- Coordinate and execute lab-scale prototypes development and adaptations to launch. - Lead sensory projects by designing, organizing, and executing tests (e.g., quality control, triangular tests) aligned with business objectives. - Coordinate with external flavor suppliers to achieve cost-effective and consumer-preferred flavors. - Built expertise across the beverage category portfolio, leveraging competitor intelligence to guide innovative formulation strategies. - Cross-Functional collaboration with quality and marketing on projects assigned by management, delivering product enhancements and innovations.
-Monitored and documented CCPs and equipment. -Conducted quality checks on products during and after the process. - Achieved quality products through microbial and sensory analysis of meat products.