Frank is CEO of smartfood R&D. Specializes in food shelf life risk management. Predictive modelling, accelerated shelf life testing, process validation. Expertise in perishability of food products in the field of interactions between ingredients and microbes. Teambuilder, down-to-earth pragmatist.

Frank worked as interim consultant: QA manager, R&D engineer, trouble shooter. As interim QA manager Frank designed quality management systems following ISO, BRC, IFS and AIB standards; iInitiated improvement programms (customer complaint reduction, production loss reduction) and coordinated product recalls. Worked on projects in the Netherlands, Germany, France and Poland and was very definitely a hands-on interim manager.As interim R&D consultant he worked as trouble shooter and R&D engineer. Worked on projects in the Netherlands, Germany, France, Great Britain and Poland and was definitely a team player, he made things happen.Fields of expertise: meat processing industry, processing of snacks, processing of nuts, fruits and vegetables, ready-to-eat meals, flavour industry, emulsified products, production of packing materials, logistics and transport of food.

As auditor Quality management systems Frank surveyed companies for BRC and IFS certification, attempting to find links between customer complaints, documented procedures and applied procedures at the shop floor. Worked as auditor in the Netherlands, Belgium, Poland, Greece and Turkey and still has process validaton as field of interest. He was a commonsense auditor.

Worked is interim QA manager for one of the largest butcheries in the Netherlands. Fresh meat industry. It was a case of "all hands on deck".

Worked on low trans margarines and low fat spreads, liquid margarines, frying oils and fats, industrial bakery margarines and shortenings. He designed a modular system that connected customer demands, recipes and productionlines and managed to cut production losses. Truly a dedicated engineer, he was, on occasion ankle-deep in margarine.

Worked as product engineer on bread and pastries. During this time he figured out a way to speed up design processes and cost price calculations, and heard the term HACCP for the first time.

Worked as a pastry cook and kitchen chef in several bakeries and a restaurant and so has thorough practical experience in food basics.

Started his career as junior trainee in bakery ingredients. Worked on ready to use mixes for custards, puffs, cakes, almond pastes and perishable fillings. He was curious junior trainee.