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Optimize consistency of ice cream
Cost: USD 800 | Time taken: 2 Weeks
The Challenge

An Atlanta-based food startup was looking for a specialist to optimize the consistency of their soft serve ice cream. They needed help understanding the amount of natural stabilizer that could be added.

How Kolabtree Helped

The client posted her requirement on Kolabtree and received two bids from food scientists within 24 hours. She chose to work with Dr. Megan Fisklements, a food scientist with extensive experience in formulating new food products. The client sent Megan the recipes and batch sizes they were using. The expert sourced the new ingredients from various suppliers and sent the client industrially scalable samples as well as a spreadsheet with suppliers’ details. The project was successfully completed in two weeks.

  • Project deadline met
  • Bids received within 24 hours
Freelancer
Food Scientist and Consultant
PhD, Food Science
University of California, Davis, USA