Dr. George Krintiras is a Sr. Food Scientist at Givaudan based in Naarden, The Nether-lands. George joined Givaudan in 2017 to explore the use of texturization technologies such as High Moisture Extrusion Cooking and the Couette Cell. During his academic years at TU Delft, and in collaboration with Wageningen University & Research, he worked on the invention and develop-ment of the Couette Cell technology. Today his research is focused on plant-based proteins, the texturization in meat substitutes/analogues and the successful use of flavours in these products. He is passionate for food science and technologies and has worked on numerous projects that have led to great flavoured meat analogue products that are today successful in the market.