Hélène Chevalier Email & Phone Number

Lausanne, Vaud, Switzerland

- Portfolio Management : Define the recipe portfolio evolution strategy for categories in scope whilst reconciliating I&R program, Operation manufacturing strategy, quality standards and regulatory framework evolution . Implement changes to address profitability, regulatory, raw material, or industrialization challenges. - Coordinate , Mentor & Coach 4 Global Recipe specialists within Recipe Portfolio : Plan resources, Prioritize projects and Balance workload

Lausanne Area, Switzerland

In charge of Pediatrics FSMP portfolio :- Drive the recipe lifecycle from brief to launch and leading the compliance by design process for Innovation & Renovation.- Ensure product compliance to internal & external standards. - Establish appropriate formulation policies and product development using Statistical Design.- Support Infant & Junior FSMP product registration ( CHINA, BRAZIL, EU...)

Geneva Area, Switzerland

Responsible for product and supplier sourcing during a commun tender for the members of the buying center Agenor (Edeka, Intermarché, Eroski - 6 countries). - Accountable for Portfolio Recipe & Ingredients compliance to retailers internal policies & quality requirements.- Analysis & Improvement of suppliers proposals during call of tenders: screening recipe composition and ingredients selection, optimizing nutritional and organoleptic values to ensure successful products development.- Responsible of product performance in consumer tests and in charge of corrective actions when needed.- Identifying Innovation/Renovation opportunities through continuous competition analysis and market trends.

Veauche

In charge of Felix & Friskies Single Serve portfolio recipes produced in 5 sites in Europe.- Responsible for defining finished product specifications.- Ingredients expert for wet extrusion ( Animal & Vegetal proteins, Meat & derivatives) and sauces( Sugar & Thickner)- Factory lines start-up in Great Britain, Russia & Hungary - increase of 100kT of final products.( ~ 20% increased capacity)- Succesful Industrial scale-up of innovation from conceptualization to industrialization.- Ensure Lean product design is applied throughout the whole process.- Formula and process improvement to optimize total deliver cost of my recipes.- Promote and ensure appropriate involvement of the different teams from process, ingredient, packaging, regulatory to R&D Product Technology Center (PTC) teams

Geneva Area, Switzerland

Responsible for a Research project: Measure the influence of physicochemical parameters of O/W emulsion on fat perception.Implementation of an experimental design and data base for screening potential fat subsitute.Panel training and management (30 persons) using Fizz software.Study results were exposed at the 8th Pangborn Sensory Science Symposium.

Msc, Food Science And Technology

Activities and Societies: Sponsored by Heineken, Nestle, Mondelez, DSM, Firmenich, Mars, Groupe Lactalis, Tetra Pak, Jacobs Douwe Egberts.

Msc, Food Engineering

A three years engineering program with practical experiments in the pilot plant (Bread - Dairy products - Apple Juice - Ice cream.

Master Of Science - Ms, Food Technology