▶ Pilotage de développements BVPT à destination des marchés de GMP : l'industrie avec notre marque Id Ingredients, l'international, notre marque Francine, et nos grands comptes (RHF, boulangeries de GMS).▶ Avec une belle équipe de 5 collaborateurs : 3 chefs de projets, 2 techniciens boulangers d'essais.▶ Support technique ingrédients et formulations pour les sites de production et les services centraux. Veille ingrédients. CIR.#Francine #Idingredients

▶ Développement et amélioration de mélanges meuniers et améliorants BVPT pour les marchés industriel et international▶ Amélioration de la performance des produits finis et matières premières, et support technique pour les sites et les services centraux. Veille ingrédients. CIR. ▶ Equipe de 2 collaborateurs (chef de projet et technicien)

▶ Development of new products (mixes for special breads and brioches) ◿ “A Table” Corporate Social Responsibility approach : cleaning of existing formulas while preserving their technical and organoleptic properties. ◿ Sampling and validation of developped mixes with target markets, which are according to projects: artisan bakeries, supermarkets and key accounts. ◿ Industrial validations and launch▶Improvment of the performance on raw ingredients◿ management of raw materials breaks with production sites ◿ sourcing of clean alternatives and formulations◿ validation of backup plans for critical raw materials ◿ economic gains ▶ Management of a test baker

Research Unit GRAPPE - Under Contract ESA/INRACreation of a food innovation process that combines three aspects : the company's strategy, the consumer expectations and the environmental issues. Application to the case of spirulina-based innovations.- innovation process in 5 stages: ideation, conceptualization, development (agile), validation, launch- iterative co-creation with target consumers: facilitation of sensory focus groups, design thinking- multi-criteria life cycle analyses of concepts and products under development, using SimaPro

Several projects conducted on cereal product innovations and product improvements: - Formulation, industrial feasibility, quality control - physico-chemical and sensory characterization - Concept test and consumer tests : quantitative tests and focus groups - market intelligence, food ingredient sourcing - implementation of new industrial packaging equipment

Designed an experimental plan to measure bolus coating on a biomechanical simulator of the human swallowing process. Research problem: What are the impacts of i) the rheological properties of food and ii) the physiological parameters of swallowing on the coating of the mucous membranes during swallowing?Research unit: GMPA (Food Process Engineering and Microbiology)Team: ADP (Nutrition, Digestion and Perception)Approach: - Upgrade an experimental device simulating the mechanics of swallowing.- Build an experimental design that varies physiological parameters of deglutition (mucosa thickness, saliva flow, force and speed of swallowing) and food product parameters (glucose syrup and cottage cheese). - Statistical testing of the food bolus thickness during swallowing using XLStats. Food bolus coating participates to the perception of aromas.

Missions:- Monitoring and analysing excessive water consumption, proposals for regulation of water consumption on site.- Updating the ISO 9001 files and the HACCP plan.Additional creations:- A diagram of a running evaporator engine, for operators.- A commercial brochure.

Missions: Assist a breeder in animals (sheep, suckler cattle, poultry, outdoor pigs) and management of pastures.