Demonstrated history of successfully building high performing R&D teams
Brings state-of-the-art methodology for R&D work
Successful implementation of new products
Holds a masters degree in food technology from the prestigious TU München / Weihenstephan
Task manager for many market leaders in Europe
Global dairy consulting experience
HOCHLAND Deutschland GmbH
Schreiber & Rupp GmbH
BK Giulini GmbH
New product development
Vegan cheese alternatives, clean label
Vegan cheese alternatives, fermented
Vegan cheese alternatives, high protein
Grill cheese (based on natural cheese)
Sodium reduced slice on slice
Reduction of the costs by the implementation of standardised raw material for IWS. In addition a further reduction to expenses due to minimalisation of quality deviation
Spreadable processed cheese with an unexpected high amount of b. subtilis, b. lichiniformis and b. cereus. The problem was solved by better cleaning of the filling machine and
a change in raw materials
"Basic knowledge of processed cheese"
"Phosphates in processed cheese"
"VEGAN CHEESE (recipies, production)"
Implementation of efficient R&D processes and effective tools
"Production control with viscosity"
"Texture analyzing" as an R&D tool in processed cheese