Food Product Application

Who I work with:

I work with food companies and product teams translating technical products into clear culinary applications for investors, partners, and consumers.

Translating food technology into use

My background combines formal training in food sustainability, technology, and systems thinking with professional culinary experience. This allows me to operate as a bridging role between product development, culinary execution, and cultural context, shaping how products are prepared and communicated in market-facing settings.

Investor tastings, demos &

product communication

I support investor tastings, demos, photoshoots, and product presentations, developing varied applications and preparation methods that showcase product functionality, quality, and differentiation to external stakeholders. Where relevant, this includes guidance on clean-label application strategies to achieve strong organoleptic results with fewer or more familiar functional ingredients.

Sensory evaluation & culinary application

I work hands-on with taste, texture, mouthfeel, color, aroma, and appearance, supporting products at different stages of development. This includes working with ingredients and products that are not yet optimized, and defining preparation and presentation methods so product potential is clearly expressed in tasting and demonstration contexts

How I typically support teams

Recipe and application development for new or existing food products
Investor tastings, demos, photoshoots, and product presentations
Sensory evaluation and optimization (taste, texture, color, appearance)
Cooking standardization and preparation protocols (SOPs)
Food styling as a communication tool
Translating scientific intent into user-facing food applications

Want to work with me?

Send me an e-mail or go over to contact.