Dr. George Krintiras is a Sr. Food Scientist at Givaudan based in Naarden, The Netherlands. George joined Givaudan in 2017 to explore the use of plant protein texturization technologies such as High Moisture Extrusion Cooking and the Couette Shear Cell, among others. During his academic years at TU Delft, and in collaboration with Wageningen University & Research, he worked on the development of the Couette Shear Cell technology. His work led to the development of the first steak-like meat analogue with its characteristic thickness and texture. Today his research is focused on different 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.