Marion Gaff, Phd Email & Phone Number

Germany

• Scientific manager and coordinator:Prioritize and drive all the food science R&D projects on aroma, taste, texture, appearance and nutrition Provide guidance and leadership to the Food Science team (8 people).
• Supervision of PhD on Maillard reaction flavor in meat = elucidation of peptides as precursors of aroma compounds in foie gras that impacts the aroma profile
• Contribution to build food science IP strategy of the company (6 Food Science patents filed within a year)

Paris, Île-de-France, France

• Scientific manager and Food Science workstream coordinator: Plan what comes next. Provide guidance and leadership to the Food Science team (4 people) throughout the research process.
• Drive the product development by initiating and undertaking research at lab scale on appearance, texture, flavour and quality to create cell-based meat that perfectly mimics conventional meat, starting with foie gras.
• Development of methods and tools to enlighten and lead the product development: - analytical chemistry: GC-MS, GC-O, modeling of aroma compounds generation to produce key aromas compounds linked to force-feeding of.
• Assess and communicate all findings for the progression of product development.
• Manage the relationship with all external stakeholders such as ingredient and equipment suppliers, as well as other partners (Universities, consultants, chefs...)

Massy, Île-de-France, France

- Successfully reformulated the Grand Marnier recipe with no detectable difference validated by a discriminative test over 150 consumers. - Conducted laboratory, pilot and industrial experiences (essential oil extraction from bitter orange peel, distillation...)- Analyzed raw ingredients and distillates using sensory and chromatography (GC-MS, GC-FID.

Vittel

- Trained sensory panel at Temporal Dominance of Sensations - Set up innovant sensory methods to distinguish sweetener and aromatic substance with modification properties- Developed blends of sweeteners ready to be used across Nestlé's soft drink portfolio, tailored to the desired reduction in sugar concentrations- Reformulated San Pellegrino soft drinks.

Palmerston North, New Zealand

Plant cell biology: New Product Development of bean flour made of whole cells

Ecully, France

Determination of semantic and sensory factors influencing food consumption and appreciation among elderly people in institution:- Literature review - Coordination of lunchtime experiments and data collection- Statistical study of results

Doctor Of Philosophy - Phd, Chimie Analytique Et Analyse Sensorielle

Diplôme D'Ingénieur

Master Biomane, Sciences Et Procédés Biotechnologiques Et Alimentaires

Sensory Analysis, Food Marketing, Food Process Technology, Life Cycle Assessment

Classe Préparatoire Scientifique Bcpst

Baccalauréat Scientifique, Mention Européenne Anglais