Entrepreneurial and creative foodprofessional in the cross-over field of foodingredients, marketing and business development.

Technical Account Manager & Project Manager (PMO) @ Texturizing solutions for dairy, fruit, beverages and ice-cream category. -Starches (Native, Modified & Instant) -Hydrocolloids (Alginate, Carrageenan, Guar, LBG, Pectin, Xanthan) -Emulsifiers -Lecithins ((Soy, Sunflower, egg) -Malto-dextrines From June 2012 to Present (3 years 7 months) Bergen Op Zoom Area, NetherlandsApplication Specialist Food Ingredients & Systems @ Texturizers, Sweeteners and Health ingredients. From July 2008 to June 2012 (4 years) Amsterdam Area, NetherlandsApplied Research @ Testing new ingredients and technologies for beverage cat. From September 2006 to June 2008 (1 year 10 months) Product Developer @ Beverage Category (compounds, emulsions, flavours, juices, ingredients) From May 2005 to August 2006 (1 year 4 months) Quality Technologist @ From 2002 to May 2005 (3 years) Application Specialist Flavors @ From 1994 to 2002 (8 years)

BsC, Foodtechnology @ HAS University of Applied Sciences Bas Burgt is skilled in: Ingredients, Flavors, Food Industry, Food, Food Technology, Food Science, Product Development, Strategy, Project Management, Strategic business marketing, Sales Effectiveness, Food Processing, Food Safety, R&D