I have a long history of working with organisations in the food chain!

My qualifications include a B.S. in Food Science and Technology from the University of California at Davis, USA; a D.E.A. (auditor) in Food Science from the University of Burgundy, France; and an M.S. in Applied Biology from the Massachusetts Institute of Technology, USA.

My commercial experience includes research, new product development and technical roles and projects within Mutual Citrus Products, Cadbury-Schweppes, Gerber Foods Manufacturing, and British Sugar.

I am a Fellow of the Institute of Food Science and Technology and a member of the Society of Chemical Industry. In addition, I have good contacts with both scientists and managers at the Institute of Food Research in Norwich, UK.

In 2006 I obtained the Intermediate Certificate with the Wine & Spirit Education Trust. The course focused on alcoholic beverages of the world, covering topics such as; areas and techniques of production, market statistics, storage and handling, presentation and promotion, and assessment by tasting.   This qualification complements my previous experience with sensory evaluation and general wine tasting gained while studying at UC Davis and while living in France.

I have authored several Business Insights Management Reports including:

• Innovation in Food and Drinks Packaging: Opportunities in added value and emerging technologies (published 2009);
• Future Flavor Trends in Soft Drinks: New opportunities for natural, healthy, and exotic flavors (published 2008); and
• Future Flavor Trends in Food: New opportunities in sensory innovation (published 2008).