Teaching, Training, and Research in international agro-development.Being responsible for teaching Biochemistry, Food Chemistry, Quality Management, and Certification, my tutoring responsibilities are widespread. I not only tutor students in their final thesis assignments abroad, but I am also accompanying groups of students during their mission in developing countries. I not only valuate my prior experience in physical -chemistry of lipids through my research projects around coca within… Show more Teaching, Training, and Research in international agro-development.Being responsible for teaching Biochemistry, Food Chemistry, Quality Management, and Certification, my tutoring responsibilities are widespread. I not only tutor students in their final thesis assignments abroad, but I am also accompanying groups of students during their mission in developing countries. I not only valuate my prior experience in physical -chemistry of lipids through my research projects around coca within ISTOM, but also as a research associate at MOLTECH, at the University of Angers. Show less

Structure determination of functional material using SAXS/WAXS GISAXS/GIWAXS

• Teaching and supervision course for Swedish “docentur” (equivalent HDR) with Prof P. Claesson• Developpment of a Ce based antifouling coating for ships (Co-supervision of 2 PhD projects)

• Scientific direction of internal and external research projects – Industrial application thereof – Innovation – Technology transfer – NPD – Dairy – Lipid formulations – Emulsifiers – Scientific and technical intelligence – Supervision – Audit – Teaching continuous education• Leadership in the framework of a technology platform with 4 project leaders• Product development from pilot plant to factory scale in cream and butter formulations for culinary and consumer use• New product… Show more • Scientific direction of internal and external research projects – Industrial application thereof – Innovation – Technology transfer – NPD – Dairy – Lipid formulations – Emulsifiers – Scientific and technical intelligence – Supervision – Audit – Teaching continuous education• Leadership in the framework of a technology platform with 4 project leaders• Product development from pilot plant to factory scale in cream and butter formulations for culinary and consumer use• New product development of micro aerated dairy products on pilot plant scale• Proof of principle, prototyping and production of microfiltrated lipid enriched dried powder and formulation and production of cream cheese made with this lyopilized ingredient.• Scientific and technical communication/reporting – 30% tax refund for research activities - CIR• Planning and commissioning of a 1000m2 R&D facility: offices labs and pilot plant space, commissioning of industrial food grade UHT plant and steam production (500kg/h) - FUI funded Show less

• Product development of fat bloom resistant chocolate pralines through control of mass transport and water activity (Leader of the YKI Propraline project team) • Product development of encapsulated probiotics in liquid formulations• Development and trouble shooting for industrial protein suspensions through aggregation size control• New product development of sequencial taste delivery through lipid encapsulation in meopourous material in potatoe chips• Writing successful… Show more • Product development of fat bloom resistant chocolate pralines through control of mass transport and water activity (Leader of the YKI Propraline project team) • Product development of encapsulated probiotics in liquid formulations• Development and trouble shooting for industrial protein suspensions through aggregation size control• New product development of sequencial taste delivery through lipid encapsulation in meopourous material in potatoe chips• Writing successful project proposals for product innovation of mozarella type pizza cheese in http://www.cheesecoatproject.com, 2.4M€ budget Show less

• Development of manufacturing know-how for the processing of dairy products enriched in unsaturated fatty acid (butter, milk and cream) in project “Agilait” (ANR project)• Development and maintainance of technical and analytical equipment

• Development, prototyping and proof of principle for new margarine products without saturated digstible triacylglycerols (TAG) as texturant.

• Product development of palm, pork and duck fat based cooked food foams• Sound knowledge of food and pharmaceutical lipid based devlivery systems • Microencapsulation in food emulsions (e.g. vitamin E) • Teaching of European master of Food sciences in AgroParisTech

• Development of the knowledge necessary in ripening different fat types (vegetale and dairy) for the preparation and processing of ice–cream (lipid-, emulsifier- and protein functionality)• Proof of principle for the use of cocoa butter in ice cream