Tear Here · Keep Wrapper Sealed For Freshness
Family Recipe Since 1988

Emmett
Brown

Confectionery R&D Lead
Net Wt. 12 Years Experience · Made In Zurich
Zurich, CH emmett@example.com (555) 022-1988 emmettbrown.example.com
Nutrition Facts
8 skills per candidate1 CV
Amount per hire
Experience12 yr
% Bench Value*
Recipe Development98%
Chocolate tempering95%
Flavor Chemistry92%
Sensory Panels88%
Pilot-Scale Scale-up90%
Shelf-Life Testing84%
Cost Engineering80%
Regulatory Labeling75%
* Bench value shows how much of a 40-hour production week each skill covers. Contains: cocoa, sugar, milk solids, and roughly 300 lab batches per year.
Ingredients

I turn flavor briefs into candy bars people finish and buy again. Twelve years across two factories, from bench formulation to full production runs. I have taken 9 products from first lab batch to retail shelf, and two of them still sell over 1 million units a year. I read a melt curve faster than a spreadsheet, and I have opinions about caramel.

Production Runs
Confectionery R&D Lead
Alpengold Confiserie · Zurich
LOT 2019-NOW
  • Lead a team of 5 developers; shipped 14 new bars and 3 seasonal lines, adding CHF 4.2M in first-year revenue.
  • Cut the average brief-to-shelf timeline from 11 months to 7 by moving sensory panels earlier in the process.
  • Reformulated the flagship hazelnut bar to drop palm oil with no change in melt point; it kept 96% of blind-panel preference.
Product Developer
Maison Rivard Chocolatier · Lyon
LOT 2015-2019
  • Built 40+ filled-praline recipes for a boutique line sold in 60 shops across France.
  • Ran the pilot enrober and set tempering specs that dropped bloom complaints by 70% over two winters.
Food Science Assistant
Helvetia Cocoa Institute · Bern
LOT 2013-2015
  • Logged 300+ tempering trials and cleaned the dataset that became the lab's viscosity reference table.
Batch Notes

Education

MSc, Food Science & Technology
ETH Zurich · 2011 - 2013

Thesis on cocoa butter polymorphism and its effect on snap and gloss in dark chocolate.

BSc, Chemistry
University of Bern · 2008 - 2011

Extras

  • Patent (co-holder): low-sugar caramel that holds shape at 30°C, EP-2023
  • Judge, Salon du Chocolat new-product awards, 2022 and 2024
  • Languages: German, French, English
  • Tools: temper meters, texture analyzers, JMP, still a spatula person
Best By: Your Next Open Role · References On Request