Georgios Mouzelis is an R&D Pastry Developer specializing in the scientific formulation of modern pastry, ice cream, and chocolate applications. With over ten years of professional pastry experience and more than five years dedicated to research and development, his work focuses on applying food chemistry, ingredient functionality, and mathematical formulation to create optimized desserts with controlled texture, stability, and nutritional balance.

He holds an advanced B-Concept Master Degree in Healthier, Lighter Desserts and Modern Ingredients from the renowned Jordi Bordas Pastry School in Barcelona, a program centered on the scientific redesign of pastry structures through sugar reduction, fat optimization, and functional ingredient systems. His academic specialization also includes multiple technical degrees in Chocolate Technology & Ice Cream Formulation from FnA Academy in Greece, Less Sugar–Less Fat Technology, Vegan Pastry Technology from Jordi Puigvert giving him a strong foundation in lipid crystallization, sugar replacement systems, hydrocolloid functionality, and plant-based formulation.

Currently based in Chicago, he works as an Executive Pastry Chef and RnD Pastry Developer for BOKA RESTAURANT GROUP,FnA Software Representative N.America and Co-Founder and Executive RnD Pastry Developer for SYREN SPREADS Company