Understanding the science of cooking to share emotions.
Mes compétences :
Project management
Chromatography
Food science
Creativity
Flavour
Chemistry
Communication
Culinology
Science and Cooking
ArtScience
Entreprises
Anonyme
- Culinary Physical Chemist
2013 - maintenantUnderstanding of cuisine and cooking processes
Study of the influence of various cooking parameters on the physical and chemical state of food.
Analytical Method Development
Trendwatching
Nestlé Research
- Research Scientist, Taste and Aromas
2010 - 2013Scientific Project Management (Taste and aroma)
Ideation
Contact with universities and research centers
Core member of the flavour network
Laffort Oenologie
- Research scientist: study of tannins (polyphenols) / proteins interactions in wine
2007 - 2010•Purification, extraction and analysis of proteins and polyphenols, physical-chemical characterization of their interaction in wine, synthetic wine solution and saliva.
•HPLC-MS, turbidimetry, microcalorimetry
•Sensorial analyses
•Scientific communication and papers
•Scientific vulgarisation of the polyphenol during seminar for clients and sellers.
•Laboratory management : apparatus follow up and repairment, ordering, safety…
•Trainee supervisor
•Scientific reviewer
Université de Montreal / Dept de Chimie
- Research assistant : polyelectronic multilayers
2006 - 2006•Study of polyelectronic multilayers physico-chemistry and study of protein adsorption (targeted release of active principle of aromas)
•Quartz crystal microbalance, atomic force microscopy
•Scientific publication
Kraft Foods R&D
- Research assistant : moisture migration in chocolate
2005 - 2005•Study of moisture migration in chocolate from included fruits. Creation of migration aback according to fruit and chocolate composition
•Participation in Kraft Innovation Day : Creation of a new product in team (fabrication, design, advertising …) during 2 months.
•Organisation of a technical meeting « molecular gastronomy »
Kraft Foods R&D
- Research assistant : Analytical chemistry of chocolate and coffee aromas
2004 - 2005•Setup of a Purge and Trap GC/MS system and development of associated methods to analyse coffee and chocolates aromas
•Development of portable GC/MS methods to analyse coffee on production site.
•Organisation of interlaboratory visits for trainees.
