I am a food technologist and food chemist with a strong international background specialized in product quality and sustainability across the whole supply chain of foods and beverages. My primary areas of interest are grain-based and fermented products, brewing science, and plant-based dairy alternatives. My key expertise lies on analytical chemistry, predominantly volatiles and flavor analysis, sensory characterization, product development, process optimization, the utilization of sidestreams, and multivariate statistical approaches. I employ this skillset to future-proof supply chains, explore the impact of growing environment on the quality of agricultural products, investigate the interactions of raw materials during production processes, and assess and improve product shelf life.