TECH EXPERT
Dr Angie Trius

Dr Angie Trius

Business Director

CyberColloids Ltd

EXPERTISE:
Foods - Product Design & Development, Prototype Build, Test & Verification/Clinical Trials, Process/Industrial Engineering
LOCATION:
Ireland

BIOGRAPHY

Dr Angie Trius has a demonstrated history of working in the food and beverages industry. With 25 years of experience in this industry, she is skilled in sensory evaluation, food and beverage products, consumer products, food science, and international business. Currently, Angie is Business Director of CyberColloids, a contract food and texture research centre with experts in hydrocolloids and polysaccharide chemistry offering contract R&D in food product development (stability and texture); texture and microscopic analysis; scaling up processes for food ingredients; clean label texture ingredients; and hydrocolloid application and product improvement.

Angie previously worked with Quest International as Meat and Meals Technologist, and later moved into roles such as Application Manager Savoury, Hydrocolloids Regional Product Group Manager and Global Culinary Marketing Manager. As an industrially focused specialist, Angie can also develop marketing and application related materials for various food ingredients that aid in the positioning of the product, particularly in a B2B context.

Angie is a doctor in Veterinary Medicine and obtained a Master's degree in Food Science and Technology at Iowa State University in 1994.

PORTFOLIO

Food Ingredients

Worked significantly with the functionality relationship that ingredients play on meat and plant-based meat technology as well as other foods and has deep product expertise in the area of food texturisers and stabilisers.


Expertise Provided
  • Foods - Product Design & Development, Prototype Build, Test & Verification/Clinical Trials, Process/Industrial Engineering
Product and Process Development of Food and Beverages

Collaborated with numerous corporates and SMEs in the R&D of food and beverages in the following areas:

  • Nutrition and health
  • Valorisation of food waste streams
  • Texture ingredients, hydrocolloids, proteins
  • Extraction of bioactives
  • Functionalisation of fibers
  • Value addition to products and processes

Expertise Provided
  • Foods - Product Design & Development, Prototype Build, Test & Verification/Clinical Trials, Process/Industrial Engineering
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