- Lead the International Ingredient Development & Sensory Strategy- Manage the sensory research pipeline for multi market launches for core ingredients and HelloFresh Private Label products (RTE, RTH, RTD)- Lead cross market strategic sensory research and market trends analysis to define drivers of liking, quality parameters and customer behaviour towards food- Lead a team of 2 international FTEs, while coordinating local projects executed by a total of 21 FTEs- Responsible for the creation of the Ingredient Development framework at HF, defining roles, responsibilities and competencies framework per seniority level- Team impact of 10 Mio EUR on savings/gross revenue YoY for innovation and margin management initiatives

- Lead for the Global Sensory and Ingredient Development Strategy by leveraging consumer and marketplace trends, identifying new growth opportunities and strategic initiatives- Enable global ingredient and product development using sensory, consumer behavior, and market trends- Manage the sensory research pipeline, sensory panel management, and sensory evaluation fast methods for Culinary applications- Lead a team of 2 FTEs, while coordinating projects executed by a total of 21 FTEs- Team impact of 5Mio EUR on savings/gross revenue YoY for innovation and margin management initiatives

- Leader of the International Sensory Program at Hellofresh, implementing sensory best practices, standardizing test procedures, and training colleagues across the globe- Responsible for defining the drivers of liking and critical to quality sensory attributes for multiple markets and different ingredient categories: spices, pasta, rice, proteins, vegetarian and vegan ingredients, condiments (mayonnaise, mustard, aioli), cheeses- Implementation of descriptive and discrimination sensory tools at HelloFresh - Creation of the first trained sensory panel at HelloFresh, centralizing tests to leverage scalability through support to new market launches- Sensory Sciences training workshops for HQ panelists and Ingredient Specialists - New Ingredient Development process and systems standardization and continuous improvement

- Leader for consumer insights and behavior initiatives in Europe and the Americas, partnering with product developers and marketers to ensure successful product, process and packaging experiences for brands as Tang & Clight, Trident, Halls and Philadelphia - Global and local qualitative and quantitative research execution from fieldwork to data analysis and reporting - including sensory and claims assessments to endorse Business and R&D programs- Lead of product benchmark, screening, acceptance, preference and co-creation studies - Community of Practice team lead: scientists responsible for identifying improvement opportunities on sensory testing methods, standardize procedures and diversify the available sensory tools, especially discrimination tests- EU lead for the implementation of the Company’s new user/consumer centered innovation approach within the Gum and Candy category for product and pack development, through deeper focus on consumers behaviors, needs and tensions (Design Thinking tools such as Empathy Map, Persona, Jobs to be done, Customer/User journey to feed product and pack creation).- Implementation of Artificial Intelligence tools during consumer research to improve the quality of collected data, such as Machine Learning to identify needs and tensions of consumers and Chatbots during surveys.- Workshop Facilitator: delivered 10+ sessions ranging from 5-50 participants including trainings, Knowledge Mining, product ideation, user experience, being Agile, leadership team buildings

Powder Beverages, Cheese and Desserts categories - Mondelez LA RegionProduct performance qualification/screening/development assessments Sensory analysis tools:- QDA: quantitative descriptive analysis- Discriminative testing: triangle, duo-trio, tetrad, same different- Quantitative consumer evaluations in CLT or HUT venues- Qualitative consumer evaluations via focus groupsScope:- Support innovation and renovation platforms, delivering to R&D the best paths or routes of product development, as well as lead assessments in screening phases before final validation steps - Lead consumer testing or other sensory analysis methodology for cost reduction initiatives

- Body care and hair care products characterization via sensory analysis with several tools, such as QDA, Flash Profile, Free Profile and discriminative tests - Panel leader for descriptive assessments (QDA) for antiperspirants (spray and roll-on). Responsible for panel training and testing sessions moderation. Assessments focused on texture and perception on the skin

- support to GSTDs activities (go, see, think and do): technical problem solving, root cause, Ishikawa fishbone, 5W1H. Focus on autonomous maintenance and quality inside TPM system (Total Productive Maintenance)- centerline maintenance (equipment process parameters periodically reviewed)

- Sensory analysis of wines from local producers (quality assessments) via:a. CATA: Check all that applyb. Discriminative testing: triangle, duo-trioc. QDA: Quantitative descriptive analysis- Panel training in wine sensory wine analysis (QDA). Main attributes: a. Visual aspects (clarity, transparency, viscosity, color variations)b. Aromas (primary, secondary and tertiary), flavors, aftertaste and persistence.- Software used: R and XLStat.

Technical audit at Château de Brossay winery in Saumur, France: structural changes in wineries in order to optimize processes, increase local production and improve working conditions. Supervision of the Ecole Supérieure d'Agriculture

Scientific research: application of plant elements, saponins, extracted from sisal, as emulsifiers in the food industry and as enzymatic inhibitors. Supervision: Professor Maria Alice Zahrur Coelho and Bernardo Dias, Department of Biochemical Engineering of the Federal University of Rio de Janeiro