As R&D Coordinator for Profile Products I use creativity, innovation and scientific knowledge to develop and improve products, which are tailored to meet our customer's needs. I also like to keep an eye out for new ingredients and technologies to constantly improve my work.

At my desk customer inquiries and complaints to Heiploeg Int. BV were being investigated and answered. I was also communicating with all German speaking clients (DACH) concerning quality aspects or quality-related product specifications. Further I was writing and/or proof-reading all labels and foils to be used on products in Germany, Austria and Switzerland.

In collaboration with several stakeholders we investigate aspects of vegetable intake in school children.

Food cue reactivity (FCR) comprises biochemical and autonomic responses of the body to food-related cues, such as sight and smell of foods - optimizing digestion by initiating e.g. saliva production and ‘liking’ of the specific food before it enters the body. It has been suggested that the strength of FCR depends on whether a person is fasted or satiated. Additionally there are indications that some food categories trigger FCR more than others (e.g. palatable vs. unpalatable foods).Our objective was therefore to investigate FCR to visual and olfactory food cues in a fasted and a satiated state. In the current study FCR was measured as salivary flow and ‘liking’/’wanting’ of the food cues.

Within a group of seven students I collaborated with Foodcase BV and a Dutch Airline Company. We investigated how airline crew can be kept fit and healthy by optimizing nutritional state.The project included a literature research, field work at Schiphol Airport, composition of a report, practical recommendations and creative solutions as well as personal growth and development of business skills.The Dutch Airline Company plans to implement our recommendations in November 2013.My personal strong points were, besides managing our budget and overseeing our progress, creative input and solutions.

At the organic food and cosmetics store Bergfeld's Naturkost I was responsible for the upkeeping of the overall appearance of the shop, such as daily cleaning, hygiene checks and display and quality of the products. I was a contact person for customers in product-related questions in nutrition and health and for practical matters. In this position I was responsible for structuring and keeping my own schedule and tasks and for the training of new employees.

With help of a literature review this Bachelor thesis investigested whether or not vanillin, ethyl vanillin and vanillic acid - charcteristic component of both natural and artificial vanilla flavor - have effects on the body. It aimed to show whether such an effect is of positive or negative nature, and whether concerns about the use of these substances as food additives are justified.

During my two-year voluntary service onboard MVDoulos on the Pacific Ocean I first worked as houskeeper, in the board cafè/icecream bar and in the laundry. After nine months I transferred to be a carpenter, responsible for the upkeeping of the ship and received the training to be a deckhand and watchkeeper. In a team of mainly men I worked on the outside of the ship (rust work, painting, mooring, loading), kept watch (sea watch and gangway watch) and steered the ship.