I am a food science and sustainability professional trained at Le Cordon Bleu, with HACCP Level 3 and Food Safety Level 3. My microbiology background informs my rigorous approach to safety and quality, and I enjoy applying culinary creativity to product development and testing. I combine scientific precision with a passion for sustainable food systems to support responsible manufacturing and innovative recipes. My MSc research explored the sustainability of the Scottish whisky industry, employing life cycle assessment and operational analyses to understand environmental and product impacts. I bring a cross-disciplinary mindset to food manufacturing, from kitchen experiments to strategy and communications, always aiming for tasty, responsible, and well-documented outcomes.…I am a food science and sustainability professional trained at Le Cordon Bleu, with HACCP Level 3 and Food Safety Level 3. My microbiology background informs my rigorous approach to safety and quality, and I enjoy applying culinary creativity to product development and testing. I combine scientific precision with a passion for sustainable food systems to support responsible manufacturing and innovative recipes. My MSc research explored the sustainability of the Scottish whisky industry, employing life cycle assessment and operational analyses to understand environmental and product impacts. I bring a cross-disciplinary mindset to food manufacturing, from kitchen experiments to strategy and communications, always aiming for tasty, responsible, and well-documented outcomes.WWWW…