Paris
As part of my professional project, I like to broaden my knowledge on dairy products, acquire solid technical and scientific competencies and evolve in an environment that leads to a perpetual development.
Attracted by the interactions that exist in the core of products, the role of the ingredients that build up the food matrix and the influence of technological parameters on the texture and functionality of the products, I have developed, thanks to my schooling and professional experiences, a keen interest in the dairy ingredients that offer considerable possibilities of research and innovation.
My education in Food Science completed with a specialisation in dairy science helped me to strengthen my curiosity and critical eye toward Science.
Added to that, I had the opportunity to undertake missions abroad that helped me to gain professional experiences in international environments but also to develop my deductive skills, curiosity and capacity of adaptation and analysis.
Mes compétences :
Ingrédients et Intéractions
Génie des procédés
Emulsion
Innovation
Formulation
Dairy
Colloids
Food Industry
Food Science
Food Microbiology
Protein-protein interactions
Minerals
