• Lead product development projects focused on flavor optimization for cultivated salmon products.

• Own company-wide sensory evaluation program, including a trained descriptive panel and internal validation tests.

• Partner cross-functionally with R&D, operations, quality, and commercialization teams to ensure production readiness.

• Support GMP manufacturing, including process validation, formulation changes, and scale-up troubleshooting.

• Conducted formulation development and sensory optimization for cultivated salmon products.

• Performed ingredient qualification, process improvements, and product consistency initiatives.

• Developed and led a descriptive analysis panel focused on providing feedback for flavor improvement.

• Led protein ingredient qualification and specification testing for animal-free dairy casein.

• Optimized mozzarella formulation for texture, melt, and flavor at bench scale

• Applied texture analysis, rheology, and analytical testing to assess performance and stability

• Designed and ran in-house sensory panels and testing frameworks

• Collaborated with Michelin-starred chef on culinary applications and product launch.

• Conducted experiments, sensory tests, and literature reviews related to the waste valorization of tomato and peach seed pomace by performing enzyme-assisted extraction of oil.