- Lead the Food Tech team (6 people) in bringing to market unique value extremely innovative vegan seafood recipes: vegan octopus, salmon filet 3D printed, bespoke 3D print concepts…- Managing from start to finish the creation of new vegan recipes, whether made in house or at co-manufacturer sites: strive for best eating experience, but also price and logistics!- Co-manufacturing partners, 6 in total: HME process and sterilization (canned tuna), hot moulding (octopus, shrimps) and mixing, forming, powder blending... Complex organization between companies and departments: Operation, Packaging, Sales and sampling, Finance, QM…- Managing the “1st in the world” upscaled production of 3D food printing, dangling through food process engineering, Foodtech and QM thematic: big machinery suppliers, Safety consultants, and direct report for Head of Production.- Leadership: work for strategic company decisions together with all rest of the Team Leaders on how to position the organization in transition times and assess strategic options from economic and logistical perspectives- Management: enacting solutions for business issues, challenges, and contingencies, and implementing strategies in Revo pipelines.

- Led the Product Development Tech team (4 people) with full focus on bringing new products to market (and recipe improvement rework for the already-marketed product): 3 successful launches in a year!

- Provide EU clients with tailored fat blends as competitors surpassing cost-effective solutions. - Lead innovative internal project of fat characterization through DSC and NMR non-std analysis.- Execute pilot plant trials with Crystalliser & make chemical refining of oils (neutralizing, bleaching, deodorizing) and occasionally interesterification (CIE and EIE). - Chemical analysis: FFA, POV, IV, soaps, OXI number, FAME / CN / HR-TAGs GC) (3-MCPD and GE contaminants.

- Technical Support Coordinator of KGA Kraft Heinz- Vegan Dairy Technical Project Liaise among Campus Italy (company acquisition) and KGA clients (Danone, Bel Group, and Lactalis mainly) for the next vegan cheese innovation on the market.- Savoury Leader in Sugar reduction & Off-notes Masking: Modulasense® and Stevia/GSG-based tools.- Deliver excellent solutions to the EU Savoury market, predominantly vegetarian and vegan: dairy, meat analogues, soups&sauces, snack seasoning, ready meals categories

Rheological and tribological effect of fat content on physical-chemical and sensory properties of bakery products, involving sensory panel testing