There are two major plus points about working in Unilever R&D. One is the fact that you are given freedom to be adventurous in your research and do what you need to make it work. The other is the fact that you work in highly diverse teams, where you can always learn from others and also make your expertise count in delivering innovation.
Developing new technologies to allow our business to create radical innovations demands an understanding of the science behind the products and how this can be applied to give benefits to the consumer.
My expertise lies in the science of emulsions and foams, both of which are an integral part of the ice cream microstructure. During my time as a research scientist working within the Ice Cream business, I have been involved in a wide diversity of work: from fundamental 'test tube' experiments to large-scale ice cream production. There are always new and interesting technical challenges, which, when solved, can make a ral difference to our business.
