Mathilde Roche

Mathilde Roche Email and Phone Number

Responsable R and D @ Restalliance
Lyon, FR
Mathilde Roche's Location
Lyon, Auvergne-Rhรดne-Alpes, France, France
About Mathilde Roche

โœ… ๐‚๐ฎ๐ฅ๐ข๐ง๐š๐ซ๐ฒ ๐ˆ๐ง๐ง๐จ๐ฏ๐š๐ญ๐ข๐จ๐ง: ๐ฐ๐ก๐ž๐ง ๐ฌ๐œ๐ข๐ž๐ง๐œ๐ž ๐ž๐ง๐ก๐š๐ง๐œ๐ž๐ฌ ๐œ๐จ๐จ๐ค๐ข๐ง๐  โœ…Passionate about cuisine and experiments, I have the project to work in culinary innovation at the interface between science and cooking.Food engineer specializing in culinary sciences, I combine complementary competencies in INNOVATION, SCIENCE, and GASTRONOMY:๐Ÿ’ก ๐ˆ๐๐๐Ž๐•๐€๐“๐ˆ๐Ž๐: During my engineering course, I gained insight into the conception of food products, from the formulation of culinary recipes to the transfer to industrial-scale production.๐Ÿ”ฌ ๐’๐‚๐ˆ๐„๐๐‚๐„: I specialized in Food Sciences and Culinary Sciences by completing the MSc in Food Technology at Wageningen University (The Netherlands), the 2nd best university in the world in this domain.๐Ÿฝ ๐†๐€๐’๐“๐‘๐Ž๐๐Ž๐Œ๐ˆ๐„: I followed cuisine and pastry courses taught by chefs in the gastronomical school Ferrandi-Paris.Today I believe that science is a powerful tool to broaden the culinary world. My ambition is to promote creative and sustainable gastronomy by developing culinary products, techniques, or equipment for individuals and chefs.Want to know more? Do not hesitate to contact me! I would be happy to share my experience, and why not imagine an innovative project together? ๐Ÿš€Mathilde Roche๐Ÿ“ง roche.mathilde42@orange.fr

Mathilde Roche's Current Company Details
Restalliance

Restalliance

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Responsable R and D
Lyon, FR
Website:
restalliance.fr
Employees:
1362
Mathilde Roche Work Experience Details
  • Restalliance
    Responsable R And D
    Restalliance
    Lyon, Fr
    View
  • Restalliance
    Responsable R&D
    Restalliance May 2023 - Present
    Lyon, Auvergne-Rhรดne-Alpes, France
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  • Groupe Seb
    Food Sciences Project Manager Trainee
    Groupe Seb Sep 2021 - Oct 2022
    ร‰cully, Auvergne-Rhรดne-Alpes, France
    ๐“๐ก๐ž ๐ฐ๐จ๐ซ๐ฅ๐ ๐ซ๐ž๐Ÿ๐ž๐ซ๐ž๐ง๐œ๐ž ๐ข๐ง ๐ฌ๐ฆ๐š๐ฅ๐ฅ ๐๐จ๐ฆ๐ž๐ฌ๐ญ๐ข๐œ ๐ž๐ช๐ฎ๐ข๐ฉ๐ฆ๐ž๐ง๐ญ1) Management of an innovation project for home-made ice-creamsโœ”๏ธ Testing professional appliances to identify useful functionalities for domestic equipmentโœ”๏ธ Characterizing the effect of the process on physical and organoleptic properties of sorbets- Literature searches- Design of experimental plan- Physico-chemical analyses of samples- Sensory analyses- Results presentations in English to the project team๐Ÿ‘‰ Conception of degustation samples for the COMEX2) Design of recipes on a cooking appliance prototype- Conduct of formulation trials- Optimisation of cooking parameters๐Ÿ‘‰ Development of 3 recipes validated by the project team3) Conduct of market analyses- Benchmark of food products- Studies of consumer needs
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  • Isara Lyon
    Entrepreneurial Project Manager
    Isara Lyon Sep 2020 - Jan 2021
    Lyon, Auvergne-Rhรดne-Alpes, France
    โœ”๏ธ Development of an innovative and eco-designed food product for sportspeople- Conduct of formulation trials- Transfer to pilot scale- Prototyping of the packaging- Sensorial analyses- Microbiological analyses- HACCP and QSE studies- Business and marketing plans๐Ÿ‘‰ Product design for the business creation project
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  • T.A.S.T.E. Fundation
    Assistant Of Ph.D. Student In Culinary Research
    T.A.S.T.E. Fundation Mar 2020 - Jul 2020
    Apeldoorn, Gueldre, Pays-Bas
    ๐Ÿ‘‰๐“๐€๐’๐“๐„: ๐“๐ก๐ž ๐€๐œ๐š๐๐ž๐ฆ๐ฒ ๐Ÿ๐จ๐ซ ๐’๐œ๐ข๐ž๐ง๐ญ๐ข๐Ÿ๐ข๐œ ๐“๐š๐ฌ๐ญ๐ž ๐„๐ฏ๐š๐ฅ๐ฎ๐š๐ญ๐ข๐จ๐ง- Research center from the gastronomical restaurant "De Echoput"- Institut specialized in food and drink pairings based on their molecular compositionsโœ”๏ธ Studying the prospect of analytical technics for the mouthfeel characterization of liquid foods- Bibliographic searches- Writing of a scientific paper in English for the doctoral project
  • Isara Lyon
    Project Leader For A Study On Breadmaking
    Isara Lyon Feb 2018 - Jun 2018
    โœ”๏ธ Studying the influence of sourdough type (natural or industrial) on the breadmaking process and the quality of finished products- Literature searches- Interviews of bakers๐Ÿ‘‰ Project supervised by Christophe Lavelle (teacher-researcher in CNRS Paris) and Mathilde Courel (teacher-researcher in Polytech-UMPC)
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  • Farm
    Design Assistant For Catered Buffets
    Farm "Moulin Des Chartreux" Apr 2016 - Jul 2016
    Sainte-Croix-En-Jarez, Auvergne-Rhรดne-Alpes, France
    - Buffets and catered meals for weddings and inauguration events (70 to 200 people)- Preparation of toasts, appetizers, main dishes, and delicacies
  • Norra Stene Farm
    Farm Worker
    Norra Stene Farm Jun 2015 - Jul 2015
    Gnesta, Comtรฉ De Sodermanland, Suรจde
    โœˆ 1st international experience- Food processing (lemonades, syrups, chutneys, flavored salts...)- Hay-making- Sheep breeding

Mathilde Roche Education Details

Frequently Asked Questions about Mathilde Roche

What company does Mathilde Roche work for?

Mathilde Roche works for Restalliance

What is Mathilde Roche's role at the current company?

Mathilde Roche's current role is Responsable R and D.

What schools did Mathilde Roche attend?

Mathilde Roche attended Agroparistech, Ferrandi Paris, Wageningen University & Research, Isara Lyon.

Who are Mathilde Roche's colleagues?

Mathilde Roche's colleagues are Delphine Azzarello, Priscilla Rodriguez, Franck Filliatreau, Christophe Guillot, Sandrine Denis, Audrey Huchet, Eloรฏse Cave.

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