As a food technologist in the dairy sector, I am a scientist and innovator at the heart of creating safe, nutritious, and appealing milk-based foods. My role bridges the gap between raw milk and the diverse products filling supermarket shelves.
My work begins with ensuring the highest quality and safety of the raw milk supply. I then apply principles of microbiology, chemistry, and process engineering to transform this raw material. Whether developing a new probiotic yogurt, improving the texture of a cheese, extending the shelf-life of UHT milk, or creating a lactose-free alternative, I meticulously design and control the processes involved: pasteurization, homogenization, fermentation, coagulation, and drying.
A significant part of my responsibility is formulation. I select and balance ingredients—such as cultures, enzymes, stabilizers, and flavors—to achieve the desired sensory profile (taste, aroma, mouthfeel) and nutritional content while optimizing cost and functionality. I conduct rigorous laboratory testing and pilot-scale trials, analyzing factors like pH, viscosity, and microbial stability.
Ultimately, my goal is to innovate and perfect dairy products that meet consumer demands for health, convenience, and taste, while adhering to strict food safety regulations and quality standards from production to packaging. I am passionate about harnessing nature's perfect food to nourish and delight consumers.i
