I am a multilingual food scientist and flavour creator. Innovative, organized, effective under pressure, and able to meet challenging professional targets. Excellent idea generator, able to think outside the box, to resolve problems, and formulate creative solutions to technical problems and not only. I also 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 experience with many other professionals from the industry.
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 the creation of products sold in big supermarkets such as Tesco, M&S, etc., I can help you 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 flavour blending to produce flavour-enhancing 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.