Frida Astorga

Analysed product and testing data across fermented dairy, cheese and butter projects to identify trends and support development decisions. Supported development and testing of new Skyr and yogurt products, including lab work, recipe formulation and fruit preparation.

Owned end-to-end New Product Initiatives (NPIs) for the US market, managing B2B projects for Heineken USA and coordinating key stakeholders. Acted as a key contact for the US market, translating customer and commercial needs into actionable innovation plans.

Coordinated research and operational activities supporting the development of plant-based food products for the European market. Analysed commercial, consumer and technology insights to identify opportunities within emerging market segments.

Supported development of New Product Initiatives for convenience-store channels. Coordinated sensory evaluations and analysed consumer insights to support product and market strategy.

Redesigned production processes to improve operational efficiency and support continuous improvement.

Pursuing an MSc in Molecular Nutrition and Food Technology with a thesis on sustainable packaging alternatives for fermented dairy products, in collaboration with Arla Innovation Centre.

Completed a Bachelor of Science in Food Industry Engineering.