Olivia Rottier Email & Phone Number

• S4 Hana implementation as part of the releasing team, managing between the different stakeholders
• Fit gap analysis looking at current processes and future processes according to the blue print in order to point out gaps
• Coordination of data migration and software testing of the QM module in SAP
• Preparation of training materials and execution of trainings

Berlin Area, Germany

· Preparation and implementation of internal and external audits such as customer, supplier and certification audits (IFS, ISO 14000, RSPO, UTZ, Bio, Bio-Suisse, Kosher or Halal)· Creation and care of quality documents· Preparation of training materials and execution of trainings (HACCP)· Support of process optimization in production· Member of the HACCP.

Berlin Area, Germany

• Assessment and evaluation of microbiological, chemical as well as physical analytical results taking food regulations into account
• Support and advise of national and international customers on individual projects
• Evaluation of different contaminants, especially mineral oil contaminations and support in conflicts with NGOs
• Improvement of different work flows from the registration of samples, through to laboratory handling, management of financial issues and data management

Heidelberg Area, Germany

• Development and optimisation of non-alcoholic beverages that comply with food law and customer needs
• Sensory, chemical-physical and risk-oriented evaluation of raw materials, production and laboratory samples
• Preparation of product- and customer specifications that comply with food law
• Organisation, participation and evaluation of sensory tests
• Internal and external customer service

Hørsholm, Denmark

• “The Influence of Different Stress Factors on Selected Oenococcus Oeni strains – Their Production of Flavour Compounds and Potential to Produce Biogenic Amines during Malolactic Fermentation”
• Production of synthetic sparkling wines
• Malolactic and alcoholic fermentation
• Detection of flavour compounds
• Detection of biogenic amines
• Organisational tasks like the administration of chemicals and laboratory facilities

Kiel, Germany

• “The Effect of Leuconostoc Phages on Aroma in Sour Milk”
• Isolation of Leuconostoc phages and cultures from dairy products
• Production of sour milk
• Fermentation by Lactococcus, Leuconostoc and Leuconostoc phages
• Detection of aroma compounds
• Spot and plaque tests, restriction enzyme profiling and sensory analysis

Hanover Area, Germany

• QM (HACCP, IFS)
• Research and product development
• Marketing and Sales
• Monitoring of foodborne diseases (ELISA, PCR, API tests)

Master Of Science (Msc), Food Science And Technology

Key courses: • Fermented Food and Beverages • International Food Legislation and Quality Management • Microbial and Chemical Food Safety •.

Bachelor Of Science (Bsc), Nutrition And Economics

Key courses: • Experimental Food Technology • Food Industry and Quality Management • Food Technology and Process Engineering • Nutritional.

Abitur