Mes compétences :
Développement produit
Management
Gestion de projet
Entreprises
Godiva
- Ingénieur R&D Senior
Old Saybrook2016 - maintenant• New product commercialization from prototype through industrialized product
• New product commercialization at co-makers worldwide (chocolate)
Product and process specifications
Accurate documentation of all needed data
Dissemination of trial results to all cross-functional involved
• Ingredients sourcing and validation in collaboration with Quality and Regulatory
Specifications for new raw material, semi-finished and finished products
Obtention of Kosher certification for Brussels plant (work of 2 years)
• Process optimization
• Management of 1 person
Motivate people
Give clear direction and feedback
Godiva
- Ingénieur R&D Senior
Old Saybrook2013 - 2016• New product commercialization from prototype through industrialized product
• New product commercialization at co-makers worldwide (chocolate, biscuits, drinks, ice cream)
Product and process specifications
Accurate documentation of all needed data
Dissemination of trial results to all cross-functional involved
Development and implementation of soft serve for all stores in Europe and get support to US
• Ingredients sourcing and validation in collaboration with Quality and Regulatory
Specifications for new raw material, semi-finished and finished products
• Process optimization
Godiva Chocolatier
- Ingénieur R&D
2011 - 2013R&D Commercialisation Scientist.
Responsibilities:
- Commercialisation of New Products, including current product modifications through collaboration with: Supply Chain, Quality, Regulatory, Marketing.
- Ingredients sourcing in collaboration with Procurement and ingredients validation worldwide
- ensuring all projects are within dead-line of project stages,
- R&D documentation (workbook specification).
- Research projects (fillings stability, migration intra and inter layers)
Godiva Chocolatier
- Stagiaire Ingénieur R&D
2011 - 2011• Improve ganaches stability by modify process only.
• Ganaches characterization: stability test, microscopic analyses.
• Participation at new products industrialization.
Developed autonomy, organization, sense of responsibilities and technical skills.
Nicholas & Harris
- Stagiaire Ingénieur Production
2010 - 2010
Trophée de l'Innovation Alimentaire 2010, TROPHELIA, Finaliste
- Responsable formulation
2009 - 2010member of an eight-person team on a one-year project to take part in the National
Contest for Innovative Food and Beverage products.
Objective: developing a new food product: salty ices for the aperitif
Tasks: studying formulation, texturing, taste, production,conservation,packaging, business plan, marketing
strategies.
Formations
Ecole Nationale Supérieure De Chimie Biologie Et Physique ENSCBP (Pessac)
Pessac2008 - 2011Corps Gras et Applications industrielles
