With more than ten years in science and research with focus on renewable sources, by-product utilization, extraction, and bioactive compounds; significant experience in wine industry and wine tasting, and more than seven very fruitful years in new product development during which I have helped create more that 50 successful products (flavour systems, smoke flavour carriers, umami and savoury characters’ enhancers, grill and BBQ flavours) and several patented technologies that have been applied in products sold in big supermarkets such as Tesco, M&S, etc., I can help upscale, implement quality control procedures for finished products and raw materials, manage and train a sensory team, develop sensory testing and quality control protocols. My experience also includes working with yeasts and mushrooms proteins, employing enzymatic and Maillard reactions, and blending flavours to produce delicious products. The finished products are ideal for improving the palatability of plant proteins and as flavour boosters.

Holder of a PhD in Food Science and Technology, a MSc in Food Science, Technology and Nutrition, and a professional master in Restaurant/Catering Management, I possess a large array of tried and tested working skills in food technology, new product development, quality control, physicochemical and sensory analyses, marketing, administration, policy-making, and research. 

Throughout the years, I had the possibility to become familiar with the food industries of different countries and exchange experiences with many other professionals from the industry. Living in different countries, experiencing other cultures, and meeting new people were all great experiences and have equipped me with a great deal of wisdom.