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Grégory SCHMAUCH

BORDEAUX

Résultats examens 2026

RETROUVEZ GRATUITEMENT Le résultat du bac à BordeauxLe résultat du brevet à Bordeaux Le résultat du BTS à Bordeaux

En résumé

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 - maintenant Understanding 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 - 2013 Scientific 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.

Formations

Réseau

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