Łódź, Łódzkie, Poland
Taking part in the RADIANT EU project in collaboration with Dycotiledon, Springtail, and DIL, focusing on sorghum and fava bean raw materials. Developed new food product prototypes using elite grain varieties, and also conducted sensory evaluations.
I supported the R&D team by preparing production reports and analyses, managing project data in internal systems, and creating presentations and charts based on collected information. I coordinated sample shipments to customers, handled report editing and distribution, and assisted in trials and product tests. I also managed material creation requests within the R&D NPI process, completing ID-cards and forms accurately using SAP, Salesforce, and internal tools.
Valorization of coffee production by-products through the development of kombucha using coffee husk. The project is funded by the internal Lodz University of Technology grant “FU2N – Skills Enhancement Fund for Young Researchers.”
Developing my knowledge and skills in bakery products by testing innovative flours enriched with selected enzyme blends, assessing their functionality, performance, and impact on final product quality.
Development of innovative non-alcoholic fermented beverages using coffee by-products.