Culinary R&D

I'm very passionate about research and development. I was introduced to it when I worked at De Nieuwe Winkel (**) in Nijmegen, the Netherlands. I love the time and patience they require. A real field in its own right, the science of food requires a great deal of knowledge of both chemistry and physics. So I started with a first certificate in Food Science at HKUST (Hong Kong University of Science and Technology). I'm currently pursuing another degree in Food Technology. You will be able to find my researches in the “Articles and recipes” section, which will be constantly updated.