Helene Allain Email & Phone Number

20 years of experience in the Sensory Analysis Science applied to Food & Beverages. I have offered my Sensory Expertise to research institutes, within the food industry, and even to support AOP projects in the agricultural field. For the last 10 years, it is in the facinating Flavour & Fragrance world @ MANE that I'm exploring the multiple facets of the Sensory Science. I'm deeply involved in the French Sensory Science Society #SFAS to share my experience and strengthen my knowledge in Sensory, Consumer science and applied Statistics. To my opinion understanding the perception and liking the process of a food product is essential. Sensory analysis is a profession that embraces several complementary fields such as human physiology - to understand the food perception mechanisms, linguistics - to find the right words to describe complex sensations, and statistics - to interpret and sum up essential information out of multiple individual responses. Thanks to my work as sensory analyst within the flavour industry, I am experiencing food products coming from all over the world. Tasting and analysing this large variety of products shows us how different tastes and food preferences vary from one country to another or how taste preferences are evolving throughout the years. This is a kind of societal analysis through the comprehension of the taste of food! I discovered the flavour industry universe about 10 years ago, when I joined Mane, and I still find it fascinating to be able to de-structure and re-structure an infinity of flavours that will directly meet consumers in their everyday consumption. Food and flavours are all around us, in our everyday life, being in processed food products or in our garden. While eating, from the breakfast coffee to the piece of chocolate with a good book in the evening, consumers are experiencing flavours, and flavours have this extraordinary capacity to trigger the richest sensory memory: the olfactory memory. We all have individual food memories, a “Madeleine de Proust", that flavours might surprisingly remind us of! I personally like to share the memory of my father’s beef stew, and when I’m experiencing the smell and taste of this typical dish in a food product, it automatically brings back to me, not only the memento of my father’s stew taste, but the whole story around it : the people, the place, the sounds, the emotions linked to it. I don’t know any other industrial products enabling such a deep dive into our emotions! This is what my everyday as Sensory Evaluation Expert is all about : TASTE & HUMAN !

Listed skills include Management, Global Coordination, Sensory Science, Gestion De Projet, and 7 others.