Application Food Technologist

• Jan 2021 - Present

• Responsible for Essentia Protein Solutions savory application segment and sensory track. • Involvement in innovation and creation of health and nutrition products. • Development, revision, and maintenance of application recipes. • Creation of internal product material, creating overview of savory product range including recommendations according to usage, dosages, and processes. • New product development and product optimization in collaboration with R&D. • Sales support – internal training and knowledge sharing, production of concept samples and applications, providing application recipes and technical support for customers. • Marketing support – development and production of applications for marketing material and exhibitions, production of applications for photo-sessions etc. • Driving updates and revisions of product concepts, including overall concept, external presentations, and improvement of concept samples. • Participating in corporate, cross-organizational innovation project as team leader, pushing innovative ideas towards creating new products, concepts, improvements, and optimizations. • Execution of seminars and customer visits in Essentia Proteins Solutions application center. • Customer visits – promotion of product ranges and hands-on exercises for inspiration and use of product ranges. • Involvement in projects with distributors, creating inspiration and promotion of Essentia Protein Solutions savory products, mainly focused on the French and Spanish market, supporting with products, recommendations, inputs, and feedback. • Supporting students and interns in relation to practical work and projects. • Participation on fairs and exhibitions. Show less

Senior Application Specialist

• Dec 2020 - Jan 2021

Application Food Technologist

• Sep 2019 - Nov 2020

• Responsible for Essentia Protein Solutions savory application segment and sensory track. • Involvement in innovation and creation of health and nutrition products. • Development, revision, and maintenance of application recipes. • Creation of internal product material, creating overview of savory product range including recommendations according to usage, dosages, and processes. • New product development and product optimization in collaboration with R&D. • Sales support – internal training and knowledge sharing, production of concept samples and applications, providing application recipes and technical support for customers. • Marketing support – development and production of applications for marketing material and exhibitions, production of applications for photo-sessions etc. • Driving updates and revisions of product concepts, including overall concept, external presentations, and improvement of concept samples. • Participating in corporate, cross-organizational innovation project as team leader, pushing innovative ideas towards creating new products, concepts, improvements, and optimizations. • Execution of seminars and customer visits in Essentia Proteins Solutions application center. • Customer visits – promotion of product ranges and hands-on exercises for inspiration and use of product ranges. • Involvement in projects with distributors, creating inspiration and promotion of Essentia Protein Solutions savory products, mainly focused on the French and Spanish market, supporting with products, recommendations, inputs, and feedback. • Supporting students and interns in relation to practical work and projects. • Participation on fairs and exhibitions. Show less

Fødevareteknolog

• Aug 2019 - Sep 2019

Application Technician

• Oct 2016 - Aug 2019

• New product development and product optimization. • Experimental planning, data collection, data treatment and reporting. • Large- and small-scale production of fermented milk products. • Laboratory analysis: rheology, tribology, texture, cell counts, pH, titration, preparation for chemical analysis. • Sensory: formal/informal sensory evaluations of milk products, fermented milk products, cheese, plant- based products, meat products and beverages, preparation and setup of designs and execution of sensory evaluations (descriptive analysis, triangle test, ranking test, sorting, napping, m-TDS), training of panelist, contact person for panelist, member of global internal sensory network, member of Danish Sensory ERFA group (D2S) network. • Responsible for creating technical launch material for lactic acid bacterial cultures. • Responsible for sterile room, where blends of lactic acid bacteria are prepared: Optimization and maintenance of equipment and facility, supply ordering, follow up on yearly and quarterly controls. • HACCP team member. • Digitalization: Mapping of activities and needs, development of data collection – and treatment tools. • Sustainability: Working with local department in Denmark to develop and improve sustainable solutions for daily work tasks. • IBID at Chr. Hansen, Arpajon, France: Networking internally in Chr. Hansen, gain experience and develop skills within production and analysis of quark products. Show less

Procesteknolog med speciale i fødevareteknologi

• Jul 2016 - Oct 2016

Fødevareteknolog studerende

• Feb 2016 - May 2016

• Introduction to cashew production and brandy production. • Daily monitoring of production site, products and employees. • Quality control and inspection according to food standards from African Cashew Alliance. • Attending internal audits and visits by external auditor. • Suggestions for optimizations according to production hygiene and food safety. • Suggestions for revision of HACCP system according to Ghanaian, European and US regulations. • Introduction to cashew production and brandy production. • Daily monitoring of production site, products and employees. • Quality control and inspection according to food standards from African Cashew Alliance. • Attending internal audits and visits by external auditor. • Suggestions for optimizations according to production hygiene and food safety. • Suggestions for revision of HACCP system according to Ghanaian, European and US regulations.

Kok

• Aug 2013 - Aug 2014

• Preparation and serving of meals for 150 guests at daily basis and banquet events. • Assisting HACCP and supply ordering. • Catering for tenants and conference guest at meetings and bigger events. • Serving and cleaning. • Preparation and serving of meals for 150 guests at daily basis and banquet events. • Assisting HACCP and supply ordering. • Catering for tenants and conference guest at meetings and bigger events. • Serving and cleaning.

Souschef

• Aug 2012 - Aug 2013

• Preparation and execution of meals a la carte, banquet events, wine tastings and fundraising dinners.• Customer – and supplier interviews.• Preparation of menus and menu suggestions for customers.• Responsible for the daily operations of the kitchen.• Responsible for risk analysis, HACCP and supply ordering.• Responsible for staff and trainees.

Køkkenchef

• Nov 2011 - Aug 2012

• Preparation and execution of meals a la carte, banquet events, wine tastings and fundraising dinners.• Customer – and supplier interviews.• Preparation of menus and menu suggestions for customers.• Responsible for the daily operations of the kitchen.• Responsible for risk analysis, HACCP and supply ordering.• Responsible for staff and trainees.

Kok

• Apr 2011 - Nov 2011

• Preparation and execution of meals a la carte, banquet events, wine tastings and fundraising dinners.• Customer – and supplier interviews.• Preparation of menus and menu suggestions for customers.• Responsible for the daily operations of the kitchen.• Responsible for risk analysis, HACCP and supply ordering.• Responsible for staff and trainees.

Indehaver

• Aug 2012 - Mar 2013

• Preparation and execution of meals for banquet events and catering service. • Preparation and execution of events, such as the cultural event S2017 in Sønderborg 2012. • Delivery of meals to customers. • Execution of teambuilding and cooking schools. • Supply ordering. • Preparation of menus and menu suggestions for customers. • Customer – and supplier interviews. • Responsible for billing and accounting. • Preparation and execution of meals for banquet events and catering service. • Preparation and execution of events, such as the cultural event S2017 in Sønderborg 2012. • Delivery of meals to customers. • Execution of teambuilding and cooking schools. • Supply ordering. • Preparation of menus and menu suggestions for customers. • Customer – and supplier interviews. • Responsible for billing and accounting.

Service medarbejder

• Feb 2011 - Apr 2011

• Support for Danske Bank customers, in relation to use of nem-id. • Support for Danske Bank customers, in relation to use of nem-id.

Kok

• Jul 2010 - Feb 2011

• Preparation and execution of meals for banquet events, wine tastings and fundraising dinners. • Serving and cleaning. • Assisting HACCP. • Supply ordering. • Execution of teambuilding for up to 30 guests and cooking schools. • Preparation and execution of meals for banquet events, wine tastings and fundraising dinners. • Serving and cleaning. • Assisting HACCP. • Supply ordering. • Execution of teambuilding for up to 30 guests and cooking schools.

Salgsassistent

• Jan 2009 - Jun 2010

• Customer service. • Customer – and supplier contact. • Responsibility for individual sales areas. • Supply ordering. • Sales optimization. • Customer service. • Customer – and supplier contact. • Responsibility for individual sales areas. • Supply ordering. • Sales optimization.

Kokkelærling

• Apr 2004 - Dec 2008

• Preparation and execution of meals for a la carte, banquet events, and larger arrangements. • Serving and cleaning. • Delivery of meals to customers. • Execution of cooking and serving at private arrangements at customers. • Preparation and execution of meals for a la carte, banquet events, and larger arrangements. • Serving and cleaning. • Delivery of meals to customers. • Execution of cooking and serving at private arrangements at customers.