From the factory floor to food innovation

Why have you shifted your career from industry to research?
After several years in purely commercial roles, I found myself wanting to go deeper. In industry, it’s often enough to know that something works – you don’t always have the time, tools or scope to understand why. That can be frustrating when you’re naturally curious.

What excites me about working in research is the opportunity to explore those questions in more detail. With access to better equipment, broader testing capabilities and the freedom to investigate, we can uncover insights that lead to better, more robust solutions for industry.

You have built a strong career in product development. Tell us about your career to date.
My background started in biochemistry, where I developed an interest in metabolism, supplements and functional foods. From there, I transitioned into food science to apply that knowledge in a more practical setting.

I completed a placement with Coca-Cola Amatil, focusing on beverage sensory and product development, before moving into a full-time role with Primo Foods with a focus on processed meat. Over nearly six years, I worked across multiple product categories, primarily in new product development.

Some of the key projects I worked on included reformulating major product lines to reduce salt levels and improve health star ratings – which is more complex than it sounds, given salt plays a critical role in flavour, preservation and texture. I also led the development of air-dried salami sticks, where the challenge was achieving a high-protein claim while maintaining taste and texture. Seeing those products on supermarket shelves and even advertised on buses was definitely a highlight.

What skills can you offer to companies?
I bring a strong understanding of how product components function and how they can be adjusted to achieve nutritional or sensory outcomes without compromising economic viability.

Having worked in industry, I understand that even the best product idea won’t succeed if it can’t be produced at scale or doesn’t make commercial sense. Yield, cost and process compatibility are critical.

That commercial awareness, combined with technical expertise, allows me to help companies develop products that are not only innovative but feasible – bridging the gap between concept and market-ready reality.

What products are you available to work on in your current role?
My core experience is in meat and protein-based products, including injected meats like hams and bacons, emulsified products such as sausages, fermented products like salami and dried products including jerky and snack sticks. I’ve also worked on composite snack formats and have some experience in beverages.

More broadly, the underlying technologies I work with – such as drying and extrusion – are transferable across many food categories, including plant-based and emerging product formats.

I’m particularly interested in the growing functional foods space, especially opportunities to incorporate health-promoting ingredients into appealing, consumer-friendly formats. There’s significant potential in developing products that go beyond basic nutrition and deliver added benefits, and that’s an area I’m keen to explore further with industry partners.

What does success in this role look like for you?
For me, success is seeing products launch. It’s about working with industry partners to create something new, solving real challenges and ultimately getting products onto shelves that consumers enjoy.

There’s nothing quite like walking through a supermarket and seeing something you’ve helped create in market. That’s the goal – delivering tangible outcomes that benefit both industry and consumers.