I’m a flavour scientist and lecturer at Tallinn University of Technology, with 15+ years of experience in food R&D and sensory science. I lead research on food reformulation, reducing sugar, salt, and fat without compromising taste, combining chemistry, neuroscience, and consumer behaviour. I also co-founded a biotech startup developing fermented, low-sugar functional beverages. I help industry translate science into products: optimizing flavour systems, improving sensory acceptance, and designing healthier formulations that consumers actually choose. My work bridges lab, market, and storytelling, supporting innovation that is scalable, evidence-based, and aligned with public health goals