Since about 8 years I work at the flavour department (now flavour/texture) and I enjoy that very much. It is very challenging working with food and its ingredients. The work I do results directly into better products.
My expertise is on GC, GC-MS, LC and LC-MS. In other words I do a lot with chromatography. The main topic is GC-MS what I use as a tool for qualifying and quantifying all kind of flavour compounds.