About
Food scientist. Product developer. Formulation obsessive.
I've spent 15 years in food science — not in a lab writing papers, but in the real work of turning ingredients into products people actually want to eat.
The gap between what works scientifically and what works as a food product is where I've lived. A formulation can be technically perfect — the right pH, the right ratio, the right actives — and still fail because it tastes wrong, feels wrong, oxidizes in six weeks, or costs too much to manufacture at scale.
I've worked on both sides of that gap. And that's what Vitarythm is about — bringing the real, practical, sometimes messy science of food to the people who want to understand it.
Most food science communication falls into two camps: academic papers that assume you have a chemistry degree, or wellness blogs that reduce complex biology to simplistic superfood lists.
Vitarythm takes a different approach. I'm not here to publish research — I'm here to translate the science that's already out there, filtered through the lens of someone who has actually built products at scale. The practical stuff. The stuff that matters when you're making decisions about what to eat or what to make.
Interested in food science, formulation, or just want to say hi? I'd love to hear from you.
Connect on LinkedIn