I am the R&D Lead at SternMaid Ingredients, where I work at the intersection of food science, ingredient technology, and product innovation. My work focuses on the development and application of functional ingredient systems, with an emphasis on plant-based meat and dairy applications.

I began my career as a Process Engineer, where I gained experience in process development, optimization, and scale-up. That foundation has continued to shape my approach to product development, particularly in understanding how formulation and processing work together to create products that are both high-quality and commercially viable.

Since transitioning into product development, I have worked across the development lifecycle, from benchtop formulation through pilot-scale trials and commercial production. I collaborate closely with customers and ingredient suppliers to understand technical challenges, evaluate solutions, and translate ingredient functionality into scalable applications. I am particularly interested in the challenges and opportunities involved in improving the performance, functionality, and overall quality of plant-based foods, and in using a practical approach to turn new ingredient technologies into successful food applications.