Paris
Previously Lead the following research projects:
Taste:
Salt reduction and Umami flavors in culinary product. Fundamental psychophysics of salt and umami perception, linked with molecular biology high throughput screening.
Sensory segmentation. Evaluate the relevance of sensory segmentation according to sensitivity to the bitter compound 6n-propyl-2-thiouracyl for predicting flavors preferences.
Flavors & Fragrances:
Measurement of sensory fundamental parameters such as adaptation constant or the relation between concentrations of ingredients and their perceived intensities.
Co-inventor of the iPlot(tm), a convenient way to relate headspace concentration of ingredients and intensity perceptions for the creation and optimization of perfumes.
Technical:
Built of an olfactometer in order to present odorant in a controlled manner to be used in adaptation studies, mixtures studies and to assess the influence of odors on cognitive tasks.
Provided support to perfumers and flavorists using Gas Chromatography/Olfactometry.
Developped the PerSense™ Sensory Testing (Patented IFF) and eSRed tool for salt reduction (Nestlé).
Skills summary:
Research
• Proficient in classical Sensory Evaluation methods.
• Experienced with olfactory psychophysics evaluation procedures and sensorial analysis techniques.
• Strong bibliographic knowledge of the psychology and physiology of odor & taste perception.
Project Management
• Managed Multidisciplinary Projects > 1000k$ budget.
• Maintained alignment with Business need.
• Collaborated with three major Chemistry laboratories and the TOTAL Oil Company in a 3 years multidisciplinary applied research project (PhD).
Data Management
• Developed data management and interactive software to compute, handle and represent data and results.
• Masters statistical tools such as ANOVA, AFC, MDS, Clustering and others on various software platforms.
• Masters Sensory collection tools Fizz and Compusense.
Mes compétences :
statistiques
recherche scientifique
analyse sensorielle
