James Curtis

Background

About James Curtis

As a Senior Scientist at Mars, I specialize in cocoa flavour chemistry, driving research that deepens our understanding of natural product chemistry and fermentation processes.My work focuses on identifying and optimizing flavor precursors and reaction flavors, critical components in the development of cocoa's complex flavor profile. By investigating the biochemical pathways and interactions that occur during fermentation and roasting, I contribute to the creation of quality cocoa flavor.I manage and execute complex projects, present key findings, and apply my expertise in flavour chemistry to support Mars' commitment to delivering superior snacking experiences while enhancing sustainability practices within the industry. In addition, my training as a flavourist has significantly enhanced my skills in the practical evaluation and formulation of flavours for food and beverages.Collaboration and communication are the cornerstones of my approach, honed through years of experience in the industry. At Mars, our team leverages these skills to push the boundaries of natural products flavor innovation. My dedication to scientific inquiry, bolstered by my specialized training in flavour chemistry, ensures that our products not only delight consumers but also embody our vision of quality and responsibility.