Belgium
Having grown up in a family of expats, I had the privilege to live in several countries, embrace different cultures, develop a curiosity for a variety of things, learned to be open minded, tolerant and highly adaptable to challenging situations. Food being the common denominator to all humans, it was only natural to enter the amazing world of food technology and management.
- Developing plant-based beverage prototypes, reformulating & optimizing existing variants in the market at lab scale - Supporting productions at pilot plant and industrial scale - Extending knowledge in technical area, manufacturing ingredients, syrups and beverages in pilot plant
- Worked between the Flavor Division and R&D, essentially in the sensory analysis laboratory - Subject of the self-chosen research & thesis: "Modulation of Astringency with Taste Components" - Main tasks included panelist training, conducting sensory analysis methods, design of experiment
Quality control on a wide array of yeast products, essentially doing lab analysis.
- Actively participated in the production and selling of foie gras and other duck by-products - Performed various daily tasks related to farm work
- Two months summer program split in two parts academic and internship - Completed courses in agriculture, animal chains and food processing