• Business Development activities• Project Sales; client meetings, drafting content proposals with investment quotations• Sourcing of raw materials and new products for benchmarking• Project Management Food NPD

Focus on cutting edge NPD innovations: • Plant-based dairy (cream cheese, yoghurt, and milk varieties)• Vegan liquid whole-egg for hearty applications (vegan scrambled eggs, quiche)• Plant-based fish analogues (salmon fillet, canned tuna)• Vegetarian and vegan replication of meat products (nuggets, bratwurst, burgers)• Vegan fat tissue (texturised vegetable oil)• Bakery innovations both gluten and carbohydrate free ("zero carbs bread")Additional scope of this role• Food ingredient sourcing and supplier networking• Facilitating protein transition• Nutriscore optimisation• Palm and coconut oil replacement• Value engineering• Clean label preservation Specialisation on food ingredient functionality and quality:• Texturised vegetable proteins (TVP)• Protein isolates and concentrates• Texturised vegetable oils• Oleogels and emulsions• Natural flavours and colours• Clean label preservativesRelevant processing experience:• Extrusion and other structuring methods - DST's Continuous High Shear (CHS) Technology - Source Technology's Power Heater• Meat and dairy processing systems• Novel mild pasteurisation and sterilisation technologies

-Responsible for lead project management as well as project participation concerning the development and practical application of novel technologies. Specific focus on delivering high quality sustainable fresh food products that are convenient to both consumer and industry. -Project leading skills are primarily applied in the field of Food Technology, such as solving specific customer initiated challenges and developing food applications for novel technology platforms -Specialist roles for Pascalisation (HPP - High Pressure Pasteurisation/Processing) and PEF solids (Solid Stream Pulsed Electric Fields) encompasses information ambassador, application research, experimental design and business development.Key expertise and work areas include:Applied food science:• R&D management and consultancy• Site audits concerning HAACP and process efficiency • Product reformulation (clean label, low sugar/fat, high protein/fiber)• Acquisition support in setting up project plan offersTechnological know-how• HPP - High Pressure Processing (Pascalisation) • PEF solids - Pulsed Electric Fields (SolidStream) • PEF liquids - Pulsed Electric Fields (PurePulse) • RF - Radio Frequency heating• PATS - Pressure Assisted Thermal Sterilisation • aMAP - active Modified Atmosphere Packaging• Permachill - Specialist cooling systems for pre-cut vegetables• UV light systems for surface decontamination (i.e. packaging, process lines)

Responsible for NPD and R&D facets as well as QA and QC department concerning the in-house production and co-making activities. Portfolio and scope includes:• Heart of the Meal - Wok Essentials (stir-fry-sauce), "Bumbus" (simmer sauce, Curry), Marinades, Glazings, Meal kits, Spice mixes (wet & dry)• Condiments - Sambal (chilli paste), Chilli sauce, Ketjap (sweet soy sauce), Soy sauce, Nem sauce, Fish sauce, Oyster sauce, Coconut milk and cream, Fresh chopped garlic, lemongrass and ginger• Deep-fried snacks - (Extruded) pellets: Prawn crackers, Cassava crackers, Papadums, Emping, Bacon• Carb. components - Noodles (wheat, rice), Parboiled rice, Instant basmati rice (microwave and stir-fry ready)• Packaging material - Foil for Snacks, Doy-packs/Sachets for sauces, PET/PP/HDPE/Glass containers for sauces, Box planos for meal solutions• Processing technology - Industrial deep oil frying, Curtain deep frying, Super heated steam frying, Defatting (fat stripping), Infrared heating, Steam jacket vessel cooking, Supersonic cooking & homogenising, Batch sterilisation, Continuous pasteurisation, Steaming, Powder dispersion

The development of high quality and commercially viable gluten-free bread. The NPD process covered market research, benchmarking and practical research in recipe stability