Manon Devineaux Email & Phone Number

United States

États-Unis

Specialized in dairy dessert (98 days shelf life)● Led products, process and packaging (glass jars and paper cups) development on a new production line. Ability to understand roots causes of problems and develop solution to success (i.e. unstable and grainy texture, fat condensation, corrosion on the foil, sealing issue)● Innovated a new concept of product (bi layers with fruits, chocolate and caramel sauce, inspiration of bakery in a jar), driving lab trials to industrialization● Improved quality product using 6 sigma tools and following some pertinent KPI (number of consumer complaints, yield) and GMP regulations● Participated as an active member of supporting change management with 30 operators training

Specialized in frozen pastry and ice cream• Created new recipes adaptable to industrial equipment (around 15 products sold per year)• Spearheaded innovation, optimization and cost reducing products• Collaborated with engineering, sales and marketing departments

Croissy-Beaubourg, Île-De-France, France

Specialized in food ingredients (texturing, coloring…) • Led meetings of ingredients training courses for chefs and pastry chefs (Relais dessert chefs, Pierre Hermé chef, Barry Callebaut chefs…) • Conducted research on gelling agents (i.e. carrageen, pectin…)

St Orens De Gameville

Spécialisée dans le rayon running

Monteux, Provence-Alpes-Côte D’Azur, France

• Ensured production on time • Managed 6 production lines and team of 20 persons (communication skills)• Led improvement project using lean six sigma management (reducing 50% loss of material in 6 months on one production line, profit of €50,000)• Improved my team player capacities

Carbonne, France

Stage de 10 semainesConception d'une nouvelle ligne de production,Rédaction d'un agrément sanitaire,Recherches de subventions,Sens de l'autonomie, de l'autonomie et de la réflexion.

Moorepark, Irlande

Stage de 12 semaines en recherche sur les formules infantiles.Travail en laboratoire, expérimentation et participation à l'élaboration des poudres infantiles.Sens de l'autonomie, des responsabilités, de la rigueur et de l'écouté.

Aveyron, France

Ferme élevage porcin et bovin; production et transformation de châtaignes; vente directe.

Expert En Création Et Ingénierie De Produits Alimentaires, Master Spécialisé Ingénierie De Produit À L’Interface Cuisine Industrie

Activities and Societies: En partenariat avec l’école Ferrandi Paris

Education record

Food Science

Semestre d'étude