Erika Wilde

Technical lead responsible for the organization of daily manufacturing operations including employees, production, maintenance and materials with operational efficiency and good product quality at all stages of production. Defining the strategic manufacturing policies, systems analysis, productivity analysis, cost control and materials planning as well as technical growth strategy and implementation of machinery and production systems, equipment as well as food and non-food materials.

Laufende Analyse der Produktionsprozesse hinsichtlich Qualität, Kosten, Output, Produktivität etc Umsetzungsverantwortung Upgrade- und Integrations-Projekte im Rahmen des operativen Betriebs Durchführung von Lean Management Projekten im Produktionsumfeld Allgemeines Controlling und Reporting an die Geschäftsführung Produktentwicklung Continuous improvement Personalmanagement und- entwicklung

Master thesis student at the Technical University Munich. Investigation in the area of rheology of mechanical stability of microalgae and food system suspensions. Testing of different parameters such as viscosity and fluid behavior under diverse parameters. Focus on determination of cell lysis events as well as maximum efficiency of live systems.

Intern in the Department of Food Brand Value (Research and Development) in Munich. Pilot plant trials realization with the aim of adaptation of process parameters and recipe components to new consumer trends in the area of cream cheese (Philadelphia). Evaluation of the results in terms of texture, composition and sensory. Gathering and evaluation of data from the creaming process of Philadelphia cheese to better understand the relationship between texture and flavor release.

Assistant scientist in the Department of Cereal Technology at the Technische Universität München. Creation of databases using rheological measurements of dough with different composition and final evaluation of the results. Implementation of creep and oscillatory tests of different flour types. Baking experiments to evaluate the influence of baking time on the formation of the structure of dough. Analysis of the structure via volumetry, PTA and scans after quick-freeze. Planning and implementation of se

Production of essential oils mixtures, sprays and other oil and alcohol based cosmetics. Controlling, marking and declaration of the products subject to declaration. Work in logistics and responsible for the orders.

Production, packaging and delivery of bread and rolls baking mixes, baking products, pastry, décor mixtures, seed mixtures and organic products.

Internship in the areas of quality management and product development. Collaboration in the development of a HACCP plan, inventory management and control of incoming and outgoing goods. Storage stability determination of different products. Product development for fast food restaurants and supermarkets.