Technical support to food companies in their projects linked with plant-based proteins: • Development of novel processes to extract proteins from plants, insects, algae...• Characterisation of proteins (composition, functional properties, in vitro digestibility);• Support food manufacturers in the substitution of animal-based proteins by plant-based proteins;• Organisation of training sessions on plant-based proteins.• Team management

• Analysis of existing manufacturing, filling and dispatch process (gravy granules); • Identification, recommendation and implementation of economically attractive alternatives (process and formulation); • Collaboration with Leeds University to develop new tools for process monitoring and product evaluation in the frame of a Knowledge Transfer Partnership (KTP); • Lectures to the students of Leeds University Technical skills: food process development (agglomeration, thermal treatment), rheology, optical and confocal microscopy, data analysis (R)

Formulation of healthy bakery products (bread, biscuits) for the elderly consumers.• Conduct market research and follow new scientific developments;• Liaise with suppliers and test the potential of new ingredients (by-products, pseudocereals);• Perform fundamental and empirical tests of dough and finished products;• Generate knowledge and disseminate findings to industry and scientific community.Technical skills: formulation, bakery products, rheology, nutrition, texture, picture analysis, shelf-life study, sensory analysis

Contribution to the improvement of gluten extraction process in partnership with R&D team of TEREOS company as part of a PhD project: “Effects of process parameters and wheat flour components on gluten development and extraction”. Project objectives: Increasing process efficiency (yield of extraction, energy consumption), adaptation to raw materials and extracted gluten quality.Main responsibilities: • Following new technological / scientific developments; • Designing, performing and analysing experiments on pilot equipments and biochemical data;• Performing trials on pilot equipments and in plants (France, Belgium, Italy). Occasional technical support;• Management of two Master Trainees (6 and 9 months training periods);• Communication of the results to the industrial partners and during scientific congresses• Network building (research centers, industrial partner TEREOS and equipment provider Maes);Technical skills: process development, cereal biochemistry (HPLC, GC), wheat analysis (Alveograph, Plastograph, Glutopeak), data analysis

Collaboration to the development of a pilot heating device and application to the study of heat-induced whey protein aggregation (internship). Technical skills: dairy protein biochemistry (size analysis by DLS, solubility, zeta potential, stability)

Review of the processes and equipements used in the 12 plants of Alfesca company (smoked salmon, spreadables, blini) in France, Great-Britain and Spain.