Simone Scussat, Ph.D Email & Phone Number

Amiens, FR

Rue Du Fond Lagache, 80480, Dury, France

Dijon Area, France

1.5 h teaching course: Effects of extrusion-cooking process on structure and technological properties of protein rich food

Purpose: The course is provided to technicians and to process engineers working on the cooking-extrusion process.
The purpose is to show the effects of cooking-extrusion process on high protein foods, to explain.

1, Esplanade Erasme, 21000 Dijon

Title: Microstructure of extruded cereal products studied by neutron tomography

Neutron tomography is a 3D imaging technique permitting to observe large objects (size of several centimetres) at the resolution of several microns. The technique is based on the interaction of neutrons with the matter and, in biological matter, neutrons scattering.

Bâtiment 563, Gif-sur-Yvette, 91191 Cedex, France

Title: Collaboration in the development of neutron imaging station prototype, IMAGINE: the case of meat cooking

The Laboratoire Léon Brillouin (CEA Saclay), French national source of neutrons, built an imaging station in order to permit matter exploration at microscopic scale. The advantage of neutron imaging is the use of particular and complex.

Oak Ridge, Tennessee, USA

During my doctorate, I realised a trainee at the Oak Ridge National Laboratory, thanks to the mobility scholarship of Doctoral School Environnement-Santé that I obtained. As visiting researcher, I worked on neutron image processing of meat samples, obtained during cooking process and realised on the imaging station IMAGINE at the Laboratoire Léon Brillouin.

Gradignan, Bordeaux, France

April 2015, (Invited) 3 h teaching course: Opticook Project: Towards Smart Cooking Processes
Bordeaux Sciences Agro, Nutrition-Health and Agricultural Sector Department

Purpose: showing to 2nd-year students an alternative professional career: fundamental and applied research on meat, a product of agricultural sector.
Oral presentation of my.

Dijon, France

Sep. 2014 – Dec. 2014, 50 h Practical Work: Food Technology, Unit Operation, Module I: Heat Transfer
IUT Dijon, Biological Engineering Department, Specialisation in Food Processing Industry

Purpose: Description and explanation of heat transfer manufacturing process used in the food industry in order to transform and stabilise food (steam.

Venice, Italy

Supplier management: forms checking and filing; computerisation of qualification procedure; purchased products and non-conformities management schedule and analysis.
Purchase check procedures: documents, labels and test reports.
Shelf-life control plan of “Dal Mare” private label.
Naturland Certification.
Organisation of food handler training.

Londra, Regno Unito

Back office organisation and restaurant preparation.
Service to customers’ table.

Aviano / Vivaro, Italy

Week-end job.
Welcome to customers and service.
Catering and banqueting service for specific events (weeding).

Dijon Area, France

Master's Level Project
Title: Structural impact of pre-heating treatments on whey proteins: biophysical studies from macroscopic to molecular scale.

The project was realised within the physical-chemistry team, EMMA (AgroSup Dijon, France). It concerns whey powders coming from cheese manufacture and considered as by-products. Whey is an important.

Italy

Bachelor’s Level Project
Title: Benefit evaluation on fresh cheese produced by innovative packaging system (active packaging).

This project was a collaboration between the University of Udine (Italy) and two local companies: Arcadia (food packaging producer) and Latteria Montello (dairy food producer). The aim is to delve into knowledge of.

Bibione, Italy

Summer seasonal job.
Organisation and management of bar service and foodstuff flow: barman chief assistance.

Ph.D., Food Science

Master Of Science, Food Science And Technology

Bachelor Of Science, Food Science And Technology

Secondary School Disploma, Hotel And Restaurant Management