I am an internationally experienced science and innovation consultant with over a decade of industry leadership in flavour technology, winemaking, sensory science, quality assurance, and new product development. I am a named co-author on multiple patents and an author to over 20 scientific publications spanning R&D strategy, clean-label innovation, and cross-functional scale-up methods.

Over the past 15 years in innovation and new product development, I have contributed to the creation of more than 50 successful food products, including colour solutions, flavour systems, smoke flavour carriers, umami and savoury enhancers, and grill & BBQ flavours. Several of these products incorporate patented technologies and are now sold by major retailers such as Tesco and Marks & Spencer.

My expertise includes working with yeast and mushroom proteins, smoke and grill flavour systems, and employing enzymatic and Maillard reactions to create appealing taste profiles. I specialize in blending tradition with innovation to develop unique and commercially viable products. I also have experience establishing sensory testing and quality control protocols, upscaling production processes, and training sensory panels.

I hold a PhD in Technical Sciences, an MSc in Food Science, Technology and Nutrition, and a professional master degree in Restaurant and Catering Management. These academic achievements support a solid skill set across food technology, product development, sensory and physicochemical analysis, quality assurance, marketing, and food policy.

Having lived and worked in several countries, I’ve gained valuable insights into diverse food industries and cultures. Collaborating with professionals from around the world has not only broadened my expertise but also enriched my personal and professional outlook.