Sweet and extruded biscuits developmentTechnical support on project with chocolate ( Development and Factory).Chocolate's trainer for Saclay R&D centerManager of the chocolate's part of the Pilot Plant

- Fillings development with new nutritional constraint - Replace compound by chocolate for Tcheque republic's and Hungary's wafer-Chocolate with vegetal fat implementation (Pepito and Granola)- Development of a new "inline injection system" for chocolate (Petit Ecolier)- New low trans compound development for Tcheque Republic- Development support for Chocolate's project- Innovations for Mikado and Petit Ecolier ( Mikado Daim, Noisette, King / Petit Ecolier Cote d'Or, Milka)- Participation of the new R&D center development as Hygiene and Security member

- Development of an accelerated shelf life study for Chocobakery products- Different studies on the biscuit's fat bloom (fat's nature effect, tempering and cooling effect)- Water chocolate resistance development ( for Danone stracciatella)- Factory's Technical support for new chocobakery products (Petit Ecolier)- Development of a new aeration process for chocolate and filling

- New texture and viscosity method development - Trainer for all Rheology and texture analysis- Installation of a new Rheometer for dough predicting test development- Participation of the Quality system of the laboratory as Rheology's manager

1989-1991 Fat team :-Development of a new Cholesterol analysis method for biscuit- Shelf life study for different biscuit- Raw material analysis1991-1993 Physical analysis :- New texture development corelated with sensorial analysis- Analytical prestations for all biscuit's brand of the group (DSC, Viscosity and texture analysis, Fatty Acid composition, flour analyses)

Service Militaire dans le Matériel, Opérateur de saisie.