Richard Huynh

Experienced in the dynamic world of food technology, I am a passionate Research and Development professional with a drive for innovation. With a strong foundation in product development and sensory science.

Throughout my journey, I have thrived in challenging roles, contributing to the launch of a captivating line of confectionery products in the UK while meticulously adhering to nutritional regulations. My expertise in flavor strategy has led to the formulation of 12 enticing combinations for a beverage line, striking the perfect balance between mass market appeal and emerging trends.

With an acute focus on quality and efficiency, I have implemented sensory-science applications to maintain impeccable flavor and quality standards, earning the trust and loyalty of discerning customers. I take pride in mentoring and training new talent, having developed and overseen a successful training program for apprentice chocolate makers.

My love for the bean-to-bar process has been showcased through developing bar profiles for distinct origins and continuously striving for excellence in chocolate making. As a multi-lingual professional, I have translated crucial information sheets to reach wider audiences and fostered collaborative connections within the industry.

In spite all of this, I've never taken chemistry, despite working roles you would expect of someone with a food science degree.