We empower empower sensory and consumer science teams with AI, revolutionizing marketing and R&D ways of working.• Process Automation• Knowledge Management• Predictive Modeling• Customer Analytics• Web3 in Consumer Science

• Advised undergraduate and graduate students on R&D, Sensory and Consumer Research. Experienced in advising more than 50 students throughout their academic careers.• Initiated project proposals, acquired and managed funds to support original research. Wrote grant applications and managed multi-year projects with associated human resources, budgetary, and planning functions. Experienced working on a variety of projects that involve a multi-disciplinary science team.• Took the initiative to work in partnership with Food Industry and Governmental Research Agencies to garner support and research direction.• Actively participated with the local community, strengthening the ties of the scientific environment with society.• Prepared and authored scientific papers, book chapters, reports, reviews, and presentations for scientific conferences.• Lectured the following courses: Sensory Analysis, Thermal Food Processing and Emerging Technology for Food Preservation.

Research Scientist founded by the Barrett Foundation in Sustainable Food Engineering, under the supervision of Dr. Kevin Keener.• Responsible to supervise the laboratory team, including leading and coordinating research activities and data collection.• Monitors and supports the work of undergraduate and graduate students, evaluating progress and quality of work, and coordinating workflow.• Performs complex laboratory experiments and plays a key role in data evaluation, interpretation, and preparation; identifies limitations and ensures to bring forward any concerns and recommendations with established research methods and project plans.• Support the writing of manuscripts, scientific/technical reports, grant proposals, and other research presentations and documentation.• Contributes to the establishment and maintenance of effective relationships with industry partners, setting up research trials, negotiating funding support, and building partnerships.• Co-Instructor in the course "Novel Food Technologies for Sustainable Food Manufacturing".

Provided professional consultative services to the Food & Beverage industry, managing research project across R&D, sensory and consumer research in a broad variety of food categories including beverages, bread, beer, chocolate, dairy products, meat and ingredients.• Key Sensory Methodologies: - Trained Panel Testing (Discrimination, QDA, Magnitude Scale, TI, TDS) - Consumer Testing (Acceptance, Preference, JAR, Napping, CATA, TCATA)

Research on food processing, safety, sensory and nutrition. Novel technologies (UV light and high-pressure processing).Supervisor: Dr. Tatiana Koutchma and Dr. Keith WarrinerCoordination and execution of the projects:- Ultraviolet-C light-emitting diodes: Reduction of blue mould on apples and effect on quality parameters during storage.- Evaluation of quality and sensory effects in cold-pressed juices followed by commercial UV-C treatment. (In partnership with Beverage Industry)