Design, execute, and refine Maillard reactions to achieve targeted flavor, aroma, and color in cacao-free chocolate, Integrate Maillard reaction products into formulations, ensuring stability and compatibility with ingredients and processing conditions, Source and test raw materials to control reaction outcomes and develop cacao-like flavors, Apply the latest research in Maillard reactions and flavor chemistry to innovation projects, Record experiments, analyze results, and present findings to stakeholders, Ensure all reactions meet food safety regulations and industry standards