Fermented food products and process optimisation
I work as a Principal Fermentation Scientist within the Bioprocessing & Fermentation team. My expertise lies in developing new products and technologies, supporting commercialisation and providing ongoing business support for a wide range of fermented products. I have been involved in the development phase of innovation pipelines within multi-disciplinary teams for over twenty years, cumulating in numerous product launches and stepwise improvements in commercial products.
I use my knowledge of adventitious bacteria and fermentation to help companies develop new fermented products. I also provide business support for existing products through the optimisation of fermentation processes, development of Next Gen products, as well as investigating and resolving defects in fermented products.
I enjoy using science within applied and commercial contexts to tackle real-world challenges for our customers and help bring novel products to market.