Dr. Stefan K. Baier is a globally recognized expert in food texture, oral processing, and sensory science, with over 20 years of industry experience spanning CPG, processing, ingredients, and biotechnology. His work bridges fundamental science and commercial application, ensuring that food innovations translate into consumer-preferred products with high repurchase intent. Dr. Baier specializes in helping companies design foods that enhance consumer satisfaction, drive repurchasing behavior, and maintain a competitive edge.
He has held leadership roles at Bühler, AquaCultured Foods, Cargill, PepsiCo, Frito-Lay, and Motif FoodWorks, driving innovation in food processing (from extrusion to additive manufacturing to biotechnology) and ingredient functionality. His expertise in fracture mechanics, rheology, and tribology has been instrumental in developing low-fat snacks, sugar-reduced beverages, and next-generation plant-based foods that meet both consumer expectations and industry scalability.
Dr. Baier holds an Adjunct Professorship at the University of Queensland (UQ) and has played a key role in establishing global innovation ecosystems such as EIT Food, the National Alternative Protein Innovation Center (NaPIC), and the Food and Beverage Accelerator (FaBA). He serves on the editorial boards of leading scientific journals and has published extensively in high-impact journals. In addition, he holds over five patents with 15 more patent applications pending, reflecting his contributions to advancing food science and technology.