Portia holds a Bachelor's degree in Food Technology and has 12 years’ experience within the food industry. Portia has experience working with different products such as seasonings, flavors, sauces, meat, and baking. Her area of expertise is in R&D, quality, food legislation and labeling.
Hana Svobodová is Food Application Technologist and Laboratory Manager for Food & Nutrition in Azelis Central Europe. Hana has 18 years’ experience within the industry and holds MSc in Food Technology and Quality. Hana’s areas of expertise include R&D, quality and food legislation. Hana is actively involved in the industry by leading seminars for customers.
Hana was involved with assisting a spice blending company moving into a new market segment; sport nutrition. As well as formulation advice, Hana helped to prepare the complete recipe and give advice about labeling of the final product. The product was successfully launched and the new brand is performing really well in this market!
Alex has a degree in Food and Biotechnology and has over 20 years’ experience within the industry. His area of expertise includes stabilizers, emulsifiers, starches, flavorsand colors.
Alex recently worked with a customer who needed to solve problems with an acidified milk drink with fruit juices. By recommending the right ingredient capable of being processed at UHT temperatures, the milk proteins were protected, the final product had a pleasing silky mouthfeel and was label friendly.
Lotte Kristiansen is R&D Manager Smoke Ingredients in Denmark. She is a qualified Food Engineer, with over 15 years’ experience in the industry. Lotte is responsible for all technical aspects of Scansmoke products, including GFSI,Halal and Kosher certification of the Danish factory. Her area of expertise is smoke flavorings and she regularly holds customer seminars and internal training sessions on this topic.
The lab was approached by a sausage casing manufacturer to add smoky flavor to a casing in order to ‘smoke’ the sausage upon filling. The addition of the smoke flavor should not interfere with crosslinking of the collagen. Furthermore the customer wanted a special ‘fragrance’ to their product. The food lab made trials over several months to find the perfect flavor without having effect on the rest of the process, with great success. This tailor-made product is now in full scale production.
Camille Gubler is the Laboratory Manager for Food & Nutrition, in France.
Recently graduated, Camille holds a Master of Food Flavors from ISIPCA. Her thesis was dedicated to comparison of various proteins’ origin, both in terms of nutritional quality and technical properties. This included classical proteins such as dairy, soy, oat, meat and fish but also more ‘exotic’ proteins such as algae and insects.
Camille is highly involved in developing demo kits, dedicated for customer meetings and seminars.
Kristian Nielsen is Technical Business Development Manager for Food & Nutrition, Denmark.
He is a qualified butcher, educated at the Danish Meat Academy in Roskilde, with over 14 years’ experience in the retail and meat industry.
Kristian has been working with the University of Ghent, in Belgium, on a liquid smoke flavor project. He is also winner of several national retail butcher competitions.
An example of this was a project for a producer of bacon, ham and sausages, who needed our assistance to optimize their smoke program. We simulated the customer’s smoke process in our pilot plant smokehouse and were able to suggest several changes resulting in a timesaving of 45 minutes. Today, the customer is still using the smoke program we developed.
Sri Rahayu is Laboratory Manager for Food & Nutrition in Indonesia. Sri has a degree in Food Technology & Human Nutrition and over 15 years’ experience within the industry. Her area of expertise includes seasoning, modified starches and hydrocolloids.
Sri’s task is to support customers who develop new products, hence her nature of job is to face customers in order to bridge between technology and commercial.
The food industry is very well regulated, especially within Indonesian FDA and Halal Certification. In this area, Sri is highly connected with the authorities.
Adela Avram is Sales Manager for Food & Nutrition in Romania. She is a qualified Food Engineer, with over 15 years’ experience in the industry.
Adela’s specific area of expertise is meat applications, and often provides advice to all external collaborators on a project. This includes tests in their processing units, to better understand the manufacturing process.
Neha Deshmukh Patel is the Application Technologist for Food & Nutrition in India. She Neha holds a Diploma in Bakery & Confectionery and a Post Graduate Diploma in Food Packaging & Marketing Management. She has over 13 years’ experience within R&D applications, operations and quality management. Neha is a member of AFSTI, the Association of Food Scientists & Technologists in India and a certified auditor for Food Safety Management Systems. Her area of expertise is in bakery and beverages.
The fully equipped development kitchen in Mumbai only opened in January 2018, but the team is already working with several customers on new developments.
Molly Wang is the Technical Manager for Food & Nutrition in China. She has a degree in Food Science and Technology and has more than15yearsofexperienceinthe food industry and has mainly been working on sauces, coatings, meat processing, marinades and seasoning powders.
Some of Molly’s recent development work includes ajam with high oil content which can be used for baking and microwave and baking coatings. One of her biggest achievements has been obtaining the Chinese national invention patent certificate for three new product developments.
Hikmah Chairani is Laboratory Assistant in the Food & Nutrition lab in Indonesia and has a degree in Food Technology. Hikmah has over 10 years' experience in the food and beverage industry.
Her field of experience lies in beverages and more specifically, she is experienced in the application of natural and artificial sweeteners and coloring. When working in the manufacturing industry, she successfully introduced new products to the market such as a jelly drink in tetra pack and a tea drink.
Irina Rustamova is Sales and Technical Support Manager for Food & Nutrition Russia and is a qualified engineer-technologist. She has over 19 years' experience in the industry.
Her area of experience is in the application of mayonnaise, sauce and fruit filling. Irina is proud of recipes for mayonnaise and sauce she developed which were afterward successfully implemented at the production plants of customers.
Kim Lund is Technical Manager for Food & Nutrition, Nordic.
Kim has more than 18 years' experience as a product developer and application technologist and his area of expertise is in bakery, soft drink and general food. He joined Azelis in November 2019. Kim also has been involved in teaching food and health courses.
Eva Suen is Technical Account Manager for Food & Nutrition in Canada.
Eva holds a Bachelor's Degree in Biology and has 10 years of experience in the food industry. She completed her Food Science Certificate at the University of Guelph in 2016.
She's a member of the Women in Food Industry Management (WFIM) and Canadian Institute of Food Science and Technology (CIFST).
Her area of expertise is in starch chemistry and its application in various market segments (bakery, dairy, confectionary, savoury).
The Canadian Food & Health lab develops formulations for bakery, savory, confectionery, beverage, dairy, vegan foods & pet food.
Stephan Celebesario Sonny is Junior Food Application Technician for Food & Nutrition in Germany.
Stephan has a Master's Degree in International Food business and consumer studies. As a Food Technologist, he is responsible for the application and formulation of innovative food products based on customers' demands and market trends.
Stephan did the research for his Master's thesis at Azelis in the role of a research and development (R&D) laboratory assistant. The project was to develop a yoghurt drink with orange flavor product in combination with a sugar substitution using Rebaudioside A 60 (Reb A60).
Dipti Kolte is Application Specialist for Food & Nutrition in India.
Dipti hasaBachelor’s degree in Food Engineering & Technology and has over three years’ experience in the industry. Her field of expertise lies in bakery, mayonnaise and natural preservation in sauces and dips.
Sheisnowworkingonthedevelopment of breakfast products such as yoghurt with prebiotic fiber, nutrition bars, cookies with dietary fibers and plant proteins.
Sergei Polosin is the Technical Support Manager for Food & Nutrition in Russia. He holds an Engineering degree in Food Industry Biotechnology and has over 25 years of experience within the industry. Prior to joining Azelis in May 2021, Sergei worked in R&D and Application departments for sauces, fruit preparation and flavours industry. His area of responsibility is technical consultation of managers and clients, application and technical regulation.
Saniye Öztürk is Laboratory Manager for Food & Nutrition in Turkey. Saniye has a master degree in Food Engineering and will finish PhD in June 2023. PhD thesis topic covers 'Determination of Hydrocolloids and Process Effects on the Stability of Milk-Based Colloidal Systems'. She has more than 8 years of experience in the food industry and has experience working with different products such as seasoning, sauce, bakery, confectionery, chocolate, beverage and dairy.
Saniye is involved in creating recipes, solving problems that customers face with raw materials and products, developing demo kits, dedicated for customer meetings, trainings and seminars.
Büşra Turan is Application Technologist for Food & Nutrition in Turkey. Büşra has a master degree in Food Engineering and her thesis covers ‘Effect of Different Drying Techniques on Bioactive Properties and Phenolic Composition of Goji Berry Fruits’. Her area of expertise is in confectionery, food supplement, beverage, food legislation and labeling.
Osama Barakat is Laboratory Assistant for Food & Nutrition in Egypt. He holds a bachelor’s degree in Applied Chemistry from the Faculty of Science at Ain Shams University. He has more than 12 years of experience in R&D in the food industry, especially in the dairy and beverage sectors, in addition to confectionery. He also has an experience in baking, meat, sauces, and seasoning.
Kristýna Fedorová is Junior Application Technologist for Food & Nutrition in Czech republic. She graduated in 2022 so she’s still gaining experience in different areas. Her Alma mater is University of Chemistry and Technology where she studied at the Faculty of Food and Biochemical Technology and holds a Master of Science degree. She is involved in creating formulations, helping with issues that customers face and actively participating at seminars and webinars for customers.
Eleftheria Evdemon is the Laboratory Manager for Food & Nutrition in Greece and the Balkans. Eleftheria studied Food Technologist and holds an MSc in Food Innovation, Processing and Preservation. She has a 10 years’ experience in food industry and the areas of expertise are R&D, food legislation and quality. Eleftheria joined Azelis on February 2022 and she has already developed a vegan Frankfurter sausage for one of the company's customers. The areas she is working are the stabilization systems of all food applications together with the preservation, the taste and the colour of food.
Marcin Derbis is Technical Development Manager for Food & Nutrition in Poland. Marcin holds a Master of Science degree in food technology, with a specialization in meat technology. He has 8 years of experience in the meat industry, both as a manager of production departments and in the research and development department. His in-depth knowledge of all levels of production allows him to design solutions that are easy for customers to implement.
Ben Claeys is Laboratory Manager for Food & Nutrition in Belgium. Ben has worked as a culinary chef for 20 years, including 5 years in the food industry. He has R&D experience in various applications, his specialties being savory culinary applications and plant-based alternatives.