As a Product Developer at TED's, my primary role is to create new products or improve existing recipes. For the development of new products, I have the responsibility to create new flavours and improve structures as well as sourcing suppliers and ingredients suitable for our production facilities. New products should meet customer preferences and adhere to the nutritional covenants set by our business partners. When revising existing products, the aim is mainly to improve the flavour or texture. This can be done by refining the production process, selecting new spices or increasing the product's juiciness or bite. Throughout the development or improvement of a product, it is of great importance to consider the upscaling possibilities and production costs.

For a month I worked as a Sensory Test Assistent. Altough my employment was short, I still got to experience Sensory & Consumer Research up close.

During my intership I fulfilled the role of R&D assistant. My main task was to develop a new cheesecake recipe, where I got to apply my knowledge on novel ingredients and their functionallity. I was responsible for developing, but mainly improving samples for customers. This means that I would design cheesecake, apple pies or other bakery goods in such a way that it would satisfy customer needs, but also would be suitable for production in the factory. This demanded quite some creativity and knowledge to achieve the best, but still financially reasonable solution. I also got the freedom to be creative with designing recipes in my spare time, creating many new flavours.

I obtained my Master's degree in Food Technology, specializing in Ingredient Functionality and Product Design, with a minor in Fermentation and Biorefinery. My thesis, titled "Effect of meat fibre orientation on its shear and normal force response under shear deformation," received a score of 8.2/10 and was published in the journal Food Hydrocolloids by my supervisor. During my internship, I worked as a Product Developer at De Specialiteitenbakkerij, rewarded with an 8/10. Some of the products I contributed to can now be found in various supermarkets and restaurants.

Student Assistent at the practicals for the course Food Properties and Function. A second years course in the bachelor Food Technology where the student got to develop their own products.

Student Assistent at the practicals for the course Food Engineering. A second years course in the bachelor Food Technology. Under my supervision, the students learned about freeze concentration and vacuum evaporation in practice.

Student Assistent at the practicals for the course Food Chemistry. In this second years course in the bachelor Food Technology, students practiced with various chemical methods for the extraction and analysis of food materials.

Student Assistant at the practicals for the course Food Microbiology. In this course, students learned about different techniques for the isolation and identification of food-related pathogens and spoilage bacteria.

I Finished my Bachelor Food Technology. I really enjoyed studying Food Technology and decided to follow this passion and enrolled for the Master Food Technology.

For one year I've been the chairman of the activities committee from study association Nicolas Appert. Together with the committee, we organized parties and other various activities throughout the year for all members.

For one year I was a board member of herendispuut OnVerWagT XXX. As the treasurer of the fraternity, I received all receipts and kept track of everyone's expenses and commission related to the fraternity. Besides this, I managed the bank account as well.

I started working as a dishwasher at Belvedere and after about one year I became a bartender. I’ve worked as a bartender for about 3 years. This included pouring drinks, greeting guests, keeping the bar nice and clean and refill the refrigerators.