# Built and lead a new strategic organization for CJ Cheiljedang, reporting to the Chief Growth Officer and leading strategic activities in close link with C-levels.# Strategic Innovation is a fully integrated organization built on 30+ core members (encompassing Strategy & Business Development, R&D, Open Innovation, Front End Innovation functions), driving new growth opportunities from ideas to early commercial incubations of new ventures and categories globally and working in close proximity with Corporate Investment teams. Particular focus is on new/adjacent business territories and supports to CJ Cheiljedang's global expansion in line with core Business strategies. # Continued contributions to CJ Cheiljedang's global innovation footprint extension, through Innovation Acceleration Hubs established in e.g. San Francisco (MISTA) or Singapore under my Leadership.# Actively involved in driving fast-pace change for CJ Cheiljedang as part of the company's globalization journey (organization and new ways of working, culture and mindset, Global Talents acquisition and development).

# Member of CJ Cheiljedang Food R&D Mancom, reporting to CTO and leading strategic activities in close link with C-levels.# Built and leading a new strategic R&D organization for CJ Cheiljedang to accelerate translation of internal and external innovations into commercial opportunities, in close proximity with Corporate Investment teams. Particular focus on new/adjacent business territories and supports to CJ Cheiljedang's global expansion in line with core Business strategies.# Actively involved in driving fast-pace change for CJ Cheiljedang as part of the company's globalization journey (organization and new ways of working, culture and mindset, Global Talents acquisition and development).# Leading CJ Cheiljedang's global innovation footprint extension, through Innovation Acceleration Hubs established in San Francisco (MISTA), Wageningen (NL), and Singapore under my Leadership.------------------------------Innovation Acceleration is an organization of about 30+ researchers encompassing the Innovation Starter (an internal startup fast-tracking internal/external ideas to initial commercial launches and supporting new Categories/Markets Entry strategies), R&D Open Innovation, and Front End Innovation teams, supported by the Research & Innovation (driving Fermentation and Flavors Technical Platforms).

# Established and led 2 Science & Technology Platforms (Flavors, Fermentation) for CJ Cheiljedang, in line with mid/long-term business needs (competences & human resources acquisition, projects portfolio definition, key external partners engagements, secured budgets)

Lecturer for Module on Advanced Application of Flavor & Sensory Sciences

# Member of Nestle R&D Singapore Mancom.# Led a department of 20+ scientists and research assistants in the fields of biotransformation and flavour science at the Nestlé Development Center (Singapore, SG), Nestlé's leading R&D center in Asia.# Established and leveraged Nestlé's network with Asia and Oceania leading research institutions and key private partners to drive Science & Technology programs and support Nestlé's Products and Technology Development teams in the Asian region. # Piloted new opportunities in close collaboration with Nestle Commercial Regional Markets for key Nestle Brands in Asia and globally.

# Member of the Nestle Research Center Mancom, involved as such in key change management initiatives for Nestle R&D# Led one of the six research departments of the Nestlé Research Center (Lausanne, CH), one of the world’s leading research institutions in food, nutrition and life sciences. The Taste & Behavioral Sciences department aimed at understanding the drivers of people choices vs foods and at translating this understanding into innovative food propositions for most of Nestle SBUs. To achieve this ambition the department (c.a. 60 people) was organized around five competence groups led by renowned scientists across the Food Industry:# Consumer Insights (consumer research)# Behavior & Perception (sensory and behavioral sciences)# Perception Physiology (flavor perception physiology, in-mouth biophysical transformations of food products)# Aroma & Taste Impact (flavor and taste chemistry)# Data Science (statistics expertise)

# Led a group of 20+ scientists and technicians in the fields of flavour chemistry and food oral processing at the Nestlé Research Center (Lausanne, CH), one of the world’s leading research institutions in food, nutrition and life sciences. # Supports with expertise to innovation pipelines of key Nestle brands.

# Management of multi-disciplinary, multi-centers R&D projects mainly for the food, petfood, confectionary and ice-cream businesses# Initiation and management of R&D collaborations with external partners (universities and private companies)

# Main field of activities: organic synthesis of polyphenols metabolites, flavor compounds, compounds for food safety evaluations# In charge of organic synthesis outsourcing activities for the R&D Center

# First employee of a startup company# Ecosynth is a Contract Research Organization, working in the field of custom organic synthesis and process development.# In charge of custom synthesis projects for various clients from the pharma and fine chemicals industries.