Alexis GILLET

En résumé

Entreprises

• Pernod Ricard - Assistant élaboration/QSE

  PARIS 2015 - 2015

• La Chocolaterie de Provence (ICC Group) - Production assistant

  2014 - 2014 A two-month placement in production service in a chocolate factory.
  What I did: quantification and reusing of packaging waste, updating and writing of procedures for production operators.
  Skills acquired: team work, work organization, production and packaging management, supply chain basics.

• Irish Distillers Limited - Laboratory technician

  2013 - 2013 : Irish Distillers Limited, Pernod-Ricard, Midleton distilleries, Cork, Ireland.
  One five-month internship in the Quality and Environmental Services laboratory.
  * What I did: grain samples analysis, preparation of spirits and whiskey samples for sensory analysis, water analysis, determination of potential extract and alcohol yield for barley and malt. ;
  * Skills acquired: team work, work organization, quality control and assurance knowledge and techniques, english language.
  All audits passed (ISO 9001 and ISO 22000).

• Facultad de Ciencias - Laboratory technician

  2012 - 2012 : Universitad de Extremadura, Facultad de Ciencias, Departamento de Ciencias Biomedicas, Area de Microbiologia, Juan Remon Camacho,
  One four-month internship in an University investigation laboratory.
  * What I did: wine yeasts production, red, white and sparkling winemaking. ;
  * Skills acquired: team work, work organization, wine and yeasts knowledge and techniques, spanish language.
  Publication of an article in ``Livro Actas'' about yeasts production for winemaking.

• Côte and Gevrey-Chambertin - Harvester

  2011 - 2011 One week grape harvest.
  * What I did: harvesting and carrying grapes. ;
  * Skills acquired: team work, knowledge about winemaking and wine. ;

• "Plan d'eau des Ferréols" - Organizer, Cashier

  2011 - 2011 One month seasonal work.
  * What I did: organization, maintenance, respect of hygienic standards. ;
  * Skills acquired: team work, dialog with customers, respect of safety devices. ;

Formations

• DTU (Technical University Of Denmark)

  Lyngby 2014 - 2014 Masters Degree
  
  Second year of a two-year Master's degree in Food Products Science (first semester)
  
  *Main Subjects Studied: food production chains, hygienic design in the food industry, integrated product development, product development in an organizational context.
  
  Grade average of 13/20, passed with distinction.
  

• University Of St. Jerome

  Marseille 2013 - 2014 Masters Degree
  
  First year of a two-year Master's degree in Food Products Science
  
  * Main Subjects Studied: food products regulation, food microbiology and chemistry, health safety and environment management systems, toxicology, industrial environment, english, experiments design.
  
  Grade average of 13,8/20, passed with distinction.

• Cork Institute Of Technology (Cork)

  Cork 2012 - 2013 Bachelors Degree
  
  * Main Subjects Studied: health products regulation, food and healthcare microbiology, chemistry and biotech, nutrition and health, quality management systems, applied separation technology, environmental science.
  Grade average of 73.4%, passed with distinction.

• University Of Burgundy

  Dijon 2010 - 2012 DUT
  
  : University Institute of Technology, University of Burgundy, food and agricultural industry with biology.
  * Main Subjects Studied: Biology, microbiology, biochemistry, chemistry, physics, electricity, english. ;
  * 15 hours per week of laboratory work including: Biochemistry, food chemistry & technology, microbiology & electricity.
  Grade average of 13,5/20 including 17/20 in food technolo

Réseau

• Antoine BRISSON

• Jean~marc GILLET

• Jean-Marc GILLET

• Johan BRIERE

• Marine BASSO

• Morgan PRADIA

• Orlane DEMRI

• Tifanny MERSCEMAN

• Tyfaine PEREZ

• Vincent BAUD