As a results-oriented Food Scientist with over two years of industry experience, I drive growth and innovation, lead product development, and excel in benchtop formulation, flavor science and sensory evaluation.
Develop and formulate new products for various forms of bean-free coffee, including single-strength cold brew, concentrate, oat milk lattes, roasted grounds, and instant. Lead development of benchtop formulations and flavor profiles, working cross-functionally with analytical and sensory to develop a bean-less coffee at sensorial parity with real coffee, with reduced cost and lower environmental impact.