Spiez, Berne, Switzerland
Food application and product development leader with 15+ years across ingredient innovation, formulation, pilot/factory scale-up, natural colors, starches, oils/fats, coffee, dairy/non-dairy systems, plant-based proteins, and food safety/QA.
Specializing in color and health ingredient applications across diverse food and beverage categories. I develop and optimize formulations using Lycored's natural color solutions for beverages, dairy and non-dairy UHT products, plant-based proteins (meat and seafood alternatives), and confectionery products. Additionally, I create innovative powdered beverage formulations incorporating our functional health ingredients. Key responsibilities include: • Leading application projects and conducting studies for Lycored's natural color solutions across multiple product categories from drinks to food • Developing product prototypes and formulations, including a notable plant-based fish prototype demonstrating successful translation of ingredient innovation into market-ready applications • Providing technical support to the sales team by addressing customer inquiries and technical questions • Creating demonstration products for trade shows and sales visits to showcase our solutions' capabilities and real-world applications • Supporting customers globally with application development projects • Optimizing formulations to meet both technical requirements and market demands My work bridges the gap between ingredient technology and practical application, ensuring our natural solutions deliver exceptional performance across multiple product categories while supporting business development initiatives.
•Led two project teams consisting of colleagues from every department to realize an expected savings of approximately €200,000 for 2020 •Optimized process conditions to improve quality of single serve coffee products in the role of project leader •Developed close contact with Quality Assurance department to ensure continuity of product quality by maintaining product specifications in quality systems and programs •Participated in organizing and planning for BRC and other food auditing programs •Evaluated product quality as member of cupping team •Collaborated with different departments such as purchasing, operations, and sales to expand and maintain product portfolio
Bunge Loders Croklaan provide specialty oils & fats for the food manufacturing industry around the globe, ranging from confectionary to bakery to non-food applications. In my roll as an Assistant Manager of Product Developement for Dairy, Nutrition, and Savory applications I: •Developed prebiotic animal nutrition product for use in broiler chicken feed to enhance broiler growth over current best in market supplements with a projected value of €3,750,000 •Proactively facilitated lab bench to factory technology transfer of fatty acid ruminant bypass fat feed supplement that created added value of over €1,800,000 •Converted ideas based on insights and creativity into new technological innovations, in cooperation with team members, and in line with business requirements that created an added value of €8 million •Utilized project management to lead several diverse projects simultaneously with applications in animal nutrition, marinades, and meat replacers (analogues) to utilize vegetable fats and oils to enhance taste experience •Developed value-added vegetable oil/fat based products utilizing traditional vegetable oil and fat processing techniques such as enzymatic and chemical interesterification, hydrogenation, bleaching, and deodorization to create value added products for use in dairy, savory, animal nutrition, and infant nutrition •Used votation technology to develop marinades that satisfied customer requirements with added value of €250,000 •Engaged in timely and accurate reporting of results to stakeholders
Avebe is an innovative company based in the northern Netherlands that produces solutions based on potato protiens and potato starches for the food industry as well as paper, adhesives, and building industries. As a Product Developer/Starch chemist I have: •Supported and advised on a broad range of activities related to product and process development, ingredient functionality, lab and pilot trails, and implementation on commercial scale •Developed new physically and chemically modified starches with extrusion technology and water suspension technologies for use in diverse food applications such as bakery, soups and sauces, and dairy as well as industrial applications such as paper and adhesives •Communicated results proactively and concisely in written reports and presentations to a diverse group of colleagues and stakeholders across the whole organization •Optimization of production process to minimize energy use and waste production while maintaining cost effectiveness •Analyzed various properties of starches such as viscosity, substitution, and microscopic properties •Utilized Design of Experiments and Minitab statistical software to optimize process condition window and ensure first time right production for new products
Syncom is a contract organic chemistry manufacturor based in Groningen, The Netherlands. As a Research Chemist I: -Prepared compounds for contract research in a timely and efficient manner to meet customer requirements - Utilized a wide variety of chemistry techniques to prepare compounds up to 100 g scale - Presented research in internal meetings and prepared weekly reports for customers