Theresia is a Food Scientist with diverse industry experience spanning almost 20 years, specialising in new product development, food safety, microbiology and nutrition.
She has successfully transformed numerous concepts into market-ready products, including distinctive Australian alcoholic beverages crafted through innovative fermentation techniques and formulated supplementary foods. Her areas of particular interest include the formulation of food products that integrate innovative ingredients which are shown to provide health benefits beyond elementary nutrition, crafting products that leverage microbial fermentation to improve the nutritional profile and working with native Australian foods.
Theresia has significant knowledge of the food manufacturing environment and can also provide comprehensive support to food companies not only in formulation, but also in guiding these products through production, certification, and quality management processes.
Key capabilities
Food and beverage science
New product development
Food quality and microbiology
Nutritional sciences