Utrecht Area
PhD graduate in Food Science, specialising in sensory and consumer science. My passion lies in the area of crossmodal sensory research, consumer behaviour, and lately data science. Currently exploring the area of predictive modelling with machine learning and AI development. I'm also interested in exploring the underlying processes of crossmodal sensory perception and consumer purchase behaviour through psychology, psychophysiology, and neuroscience lens. I've also been heavily involved in numerous dairy and plant-based product development, reformulation of reduced or non-sugar products, and recipe optimisation and harmonisation.
To drive qualitative and quantitative data science research to deliver strategic, market-aligned recommendations. By leveraging advanced ML analysis and workflow automation to transform historical and IFF proprietary data into actionable insights, visualized through dynamic PowerBI dashboards. Lead cross-functional initiatives to integrate AI-driven solutions and scale global digital transformation programs within the Taste division, collaborating with creative and commercial teams to build data-led customer solutions.
Research Associates are appointed to help improve research capability and capacity for the faculty and to promote cooperation with external researchers in affiliated disciplines. The position is honorary and was nominated by Prof. Nazimah Hamid, my current role is to directly assist postgraduate students in the data science field especially for DoE, optimisation, sensometrics, and chemometrics.
Working closely with the Principal Consultant to provide sensory and consumer advice for projects related to consumer insights, sensory analytics, and product optimisation
Reporting directly to the Head of Sensory & Consumer Science, the Sensory Scientist is responsible to develop the area of Sensory and Consumer Science in the Marketing & Innovation environment in Arla Foods. My responsibilities includes - inspiring and lead the in-house sensory science research, drive constant growth and improvement, to innovate and collaborate with universities as well as suppliers to bring the latest sensory methods and knowledge to the team. Additionally, to be the key contact for Arla's Calcium business transformation program, sugar reformulation initiatives, and milk based beverages category including Cocio, Starbucks, and Jörd.
Editors are employed to assist the English Editor Manager to edit academic research manuscript in particular for English corrections and language improvements.