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Kiril Gelsinov MSc
Bakery Specialist at Rich Products Corporation
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Kiril Gelsinov MSc
Bakery Specialist at Rich Products Corporation
Joined 05/08/2017
Level: LEVEL 01 (12 mo pts: 0 pts)
Lifetime points: 78 pts
Speaker at the Food Matters Live Conference
17-19 November 2014, London Excel
No added sugar: the commercial opportunities and public health benefits of sugar reduction Strategies for preserving mouth feel and texture in reduced sugar products
Speaker at the New Product Development Conference
28 & 29 January 2014, London Marriot Marble Arch
The most relevant aspects of NPD in the laboratory (kitchen) – from developing new production recipes and methods to final product implementation and analysis
Techniques to achieve high production volumes, shelf life and consistency in manufacturing without compromising on quality
Speaker at the Food ingredients Europe Conference
Messe Frankfurt, Germany.
19th-21st November, 2013
Thesis:Global market and customer trends in bakery
Clean Label Innovation – Ingredients Insight
Round Table Discussion
The Gilbert Scott, St. Pancras Renaissance Hotel, London
3rd October, 2013
http://www.ingredients-insight.com/
Speaker at the Sugar and Sodium Reduction Summit
12th – 13th June 2013 Amsterdam
Thesis: Manufacturer case study: Providing technical solutions to maintain bulk when reducing sugar to preserve texture and mouth feel
• Achieving 1st Prize for Best Presentation and Marketing and Research inside the Food Industry
Speaker at Salt and Sodium Reduction Conference
17-18 October 2012 Food Ingredients Istanbul Turkey Conference
Istanbul 2012
Thesis:Reducing salt in baked goods
Speaker at the Salt and Sodium Reduction Conference
Cavendish Conference Centre London 2012 21-22 February 2012
Thesis: The baking industry: Exploring the unique challenges that occur when sodium is replaced in bread and other baked goods - retaining functionality and taste
17-19 November 2014, London Excel
No added sugar: the commercial opportunities and public health benefits of sugar reduction Strategies for preserving mouth feel and texture in reduced sugar products
Speaker at the New Product Development Conference
28 & 29 January 2014, London Marriot Marble Arch
The most relevant aspects of NPD in the laboratory (kitchen) – from developing new production recipes and methods to final product implementation and analysis
Techniques to achieve high production volumes, shelf life and consistency in manufacturing without compromising on quality
Speaker at the Food ingredients Europe Conference
Messe Frankfurt, Germany.
19th-21st November, 2013
Thesis:Global market and customer trends in bakery
Clean Label Innovation – Ingredients Insight
Round Table Discussion
The Gilbert Scott, St. Pancras Renaissance Hotel, London
3rd October, 2013
http://www.ingredients-insight.com/
Speaker at the Sugar and Sodium Reduction Summit
12th – 13th June 2013 Amsterdam
Thesis: Manufacturer case study: Providing technical solutions to maintain bulk when reducing sugar to preserve texture and mouth feel
• Achieving 1st Prize for Best Presentation and Marketing and Research inside the Food Industry
Speaker at Salt and Sodium Reduction Conference
17-18 October 2012 Food Ingredients Istanbul Turkey Conference
Istanbul 2012
Thesis:Reducing salt in baked goods
Speaker at the Salt and Sodium Reduction Conference
Cavendish Conference Centre London 2012 21-22 February 2012
Thesis: The baking industry: Exploring the unique challenges that occur when sodium is replaced in bread and other baked goods - retaining functionality and taste
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