プロフィール詳細

プロジェクトを作成

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Ann Mary K.に依頼

Germany

Food Technologist | Expert in Formulation, QA & Ingredient Innovation | HACCP Certified

プロフィール概要

I’m a food technologist with over 4 years of experience in R&D, product formulation, and scientific innovation within the food and nutrition industry. My expertise spans plant-based and functional food development, bakery science, fermentation processes, and clean-label solutions. I’ve worked with industry leaders as well as in startups, contributing to the creation of sustainable, consumer-focused products. I specialize in using advanced analytical techniques such as texture profile analysis, color analysis, and 2D-fluorescence spectroscopy to optimize product quality. With a strong foundation in statistical analysis, HACCP certification, and cross-functional collaboration, I bring technical precision and creativity to every project. I’ve published peer-reviewed articles, presented at international food science conferences (EFFoST, ICC), and actively supported projects that bridge science and market needs. Whether you're a startup looking for custom formulations, need expert insight into functional ingredients, or require technical documentation and QA support, I’m here to help turn your vision into viable, market-ready products.

専門分野

• ☆ Food Additives
• ☆ Food Sensory Analysis
• ☆ Food Preservation
• ☆ Food Processing
• ☆ Food Chemistry
• ☆ Food & Beverage Manufacturing
• ☆ Formulation

サービス

• Writing
• Research
• Product Development

Writing Technical Writing, Copywriting, Creative Writing

Research Market Research, User Research, Scientific and Technical Research

Product Development Formulation, Recipe Development, Deformulation, Stability/Shelf Life Testing, Product Evaluation, Material Sourcing, Product Validation, Manufacturing, Quality Assurance & Control (QA/QC), Concept Development, Prototyping, Reverse Engineering

職務経験

University of Hohenheim

- 現在

R&D Assistant

Viva la Faba

1月 2025 - 現在

学歴

Masters of Science

Univeristy of Hohenheim

11月 2017 - 8月 2020

B.Tech.

Cusat

8月 2012 - 4月 2016

認定資格

• Level 3 Award in HACCP in Food Manufacturing

  Royal Society of Public Health (RSPH)

  1月 2016 - 現在

出版物

JOURNAL ARTICLE

Ann Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann (2023). Application of CO2 Gas Hydrates as Leavening Agents in Black-and-White Cookies . Foods.

Ann Kollemparembil , Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann (2023). Application of CO₂ Gas Hydrates as Leavening Agents in Black-and-White Cookies . Foods.

Ann Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, Antonio Delgado, Mario Jekle, Bernd Hitzmann (2023). Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread . Gels.

Shubhangi Srivastava, Ann Kollemparembil , Viktoria Zettel, Antonio Delgado, Mario Jekle, Bernd Hitzmann (2023). Improving the Leavening Effect of Ice like CO₂ Gas Hydrates by Addition of Gelling Agents in Wheat Bread . Gels.

Ann Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann (2023). A Comparative Analysis of Partial Replacement of Yeast with CO2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread . Processes.

Ann Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann (2022). An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents . Foods.