Sticking my nose in somebody else’s business. That's my job…
More specific, I work together with customers on improving their product in terms of aroma and taste. And have been doing this for 31 years at NIZO food research.
After my study Analytical Chemistry I joined NIZO to form, together with three other colleagues, a sensory and analytical flavour group to help the industry developing excellent tasting dairy products. Nowadays we work globally for the food and beverage industry and with a much larger group.
My responsibility is to find applicable solutions for optimising existing products or for developing new ones. Our group has a whole array of tools available including sensory expert panels, state-of-the-art analytical equipment and unique in-vivo techniques. Because eating and drinking is a process in which also appearance, texture and mood play an important role I work in close contact with the customer and other disciplines in and outside NIZO.
I am proud to say that there are many products I worked on which have now “NIZO technology inside”: soup, bread, cheese, pizza, sauces, beer, wine and desserts like yoghurt and ice cream. I did not forget the little ones with their infant formula and toddler milk.
What can I say ; it is still a favour to work with flavour.