Andrea R.
Mid-Level Food Product Developer
Open to offersNew to PlatformAbout
Andrea R. is an accomplished R&D professional with over five years of experience in the food and beverage industry, holding advanced degrees in Culinary Innovation from TU Dublin, Food Design and Engineering, and Nutrition and Food Science. Her career has spanned international markets such as Mexico, Belgium, France, Ireland, the USA, China, and Russia. Andrea has contributed as a Product Developer & Quality Control leader at LiveKuna, where she expanded product portfolios with high-protein, plant-based beverages and award-winning bakery products. At Puratos and PepsiCo, she managed global R&D projects, focusing on process optimization, experimental design, and quality control using standards such as HACCP and advanced data analysis tools (JMP, Minitab, DesignExpert, Excel). Her expertise includes scaling up gluten-free dough, developing predictive models for sourdough processing, and driving cross-functional innovation in food technology.
Experience
R&D Sourdough Intern
null · 2025 — 2025Developed and validated a predictive model to enhance process accuracy and control. Improved processing protocols, reducing time by 65% and increasing product stability and shelf life. Independently managed experimental design, execution, and analysis, yielding actionable insights.R&D Student Researcher
SWAP · 2023 — 2024Engaged in a confidential research project, collaborating between AgroParisTech and Swap Food, focusing on plant-based meat analogues.Product Developer & Quality Control
null · 2020 — 2023Designed innovative beverages, such as a high-protein, plant-based beverage (Kunana) and an infant powder beverage (Tomi), which diversified the product portfolio in emerging areas. Created award-winning bread (Supan Raíces) that received Top Honors at IBIE. Directed the production team and enforced quality controls to uphold high standards.R&D Global Product Developer
null · 2020 — 2020Completed a starch functionality project aimed at gluten-free dough, identifying the optimal starch suitable for scaling up production. Conducted DOE to evaluate parameters using a texturometer to establish ideal constraints.Global R&D FirstGen Trainee
nullDirected a dough rheology project, refining both wire-cut and laminated processes for standardization. Oversaw pilot plant trials for international R&D efforts involving the USA, China, and Russia, promoting cross-cultural collaboration and market insights. Validated measurement methods for diverse dough types, setting standards for quality control.
Skills & Expertise
Education
- Master in Nutrition and Food ScienceInstitution not specified · 2024 — 2025
- Master in Culinary InnovationTU Dublin · 2024 — 2024
- Master in Food Design and EngineeringInstitution not specified · 2019 — 2019
- BSc Food Engineering with Ceneval AwardTecnologico de Monterrey · 2016 — 2019
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