• More than 30 years of experience in the industry
• Demonstrated history of successfully building high performing R&D teams
• Brings state-of-the-art methodology for R&D work
• Successful implementation of new products
• Holds a masters degree in food technology from the prestigious TU München / Weihenstephan
• Task manager for many market leaders in Europe
• Global dairy consulting experience

• HOCHLAND Deutschland GmbH
  • Head R&D
• Schreiber & Rupp GmbH
  • Head R&D
• BK Giulini GmbH
  • Application adviser 

New product development

• Vegan cheese alternatives,  clean label
• Vegan cheese alternatives, fermented
• Vegan cheese alternatives, high protein
• Grill cheese (based on natural cheese)
• Sodium reduced slice on slice

Product optimisation

• Reduction of the costs by the implementation of standardised raw material for IWS. In addition a further reduction to expenses due to minimalisation of quality deviation

Trouble shooting

• Spreadable processed cheese with an unexpected high amount of b. subtilis,  b. lichiniformis and b. cereus. The problem was solved by better cleaning of the filling machine and a change in raw materials

Staff development: 

• "Basic knowledge of processed cheese"
• "Phosphates in processed cheese"
• "VEGAN CHEESE  (recipies, production)" 

Implementation of efficient R&D processes and effective tools

• "Recipe management"
• "Innovation management" 
• "Production control with viscosity"
• "Texture analyzing" as an R&D tool in processed cheese