Stefan Baier

Food Science Consultant | Engineering How Products Feel, Taste, and Perform

Dr. Stefan K. Baier is an independent food science consultant with 24 years of experience spanning industry and academia. His expertise lies in texture, mouthfeel, oral processing, rheology, tribology, and ingredient technology, helping companies translate complex food physics into commercially successful products. Stefan has held senior scientific leadership roles at Aqua Cultured Foods, Motif FoodWorks, Bühler, PepsiCo, and Cargill and has authored more than 53 peer reviewed publications. He is also an Adjunct Associate Professor at the University of Queensland and a Fellow of the Royal Society of Chemistry.