Nicholas Kuhlman is a food scientist and flavour chemist with over 17 years of industry experience, currently completing a PhD in Food Science at the University of Adelaide. His research focuses on the characterisation and improvement of flavour in plant-based meat systems, using advanced analytical instrumentation including GC-MS/MS, LC-MS/MS, and GC-O/MS alongside descriptive sensory analysis panels to identify key flavour compounds and understand their impact on consumer perception. His PhD is an industry-linked program funded by the Australian Government Department of Education, conducted in collaboration with v2food, and delivered through Campus Plus.
 
Prior to commencing his PhD, Nicholas held product development roles at global FMCG companies including Kellanova and Campbell's, as well as plant-based pioneer Field Roast Grain Meat Co. His work spanned the full innovation pipeline from ideation through to commercialisation, with particular expertise in flavour formulation, ingredient functionality, and translating consumer sensory science into commercial outcomes.
 
Alongside his research, Nicholas brings a strong commitment to teaching and knowledge transfer, having delivered guest lectures in food sensory science, led laboratory practicals in food analytical chemistry, and supervised over 300 hours of industry internships in flavour science and product development.