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Stephane JOURNOUX

SINGAPORE

En résumé

I have 20 years experience in Baking & Snacking world in RDQ and manufacturing.

Diplomed from the National French Milling School, I havw been trained under several renowned International Master baker like Raymond Calvel.

I worked for the major European & Oceania FMGC like Goodman Fielder( Australia), Panavi (Vandemoortel Group), Harry’s( Barilla group), Lu ( Danone Group), Yarrows The bakers ( New Zealand), in Production and Research & Development.

R&D experience from analytical chemistry and statistical data analysis, wheat and cereal research, bakery products, new product development methodology.

My services have helped many of the world’s best-known bakeries in developing new products, improving quality and cost effectiveness of existing products or scale up from R&D to pilot plant or production plan.

I supplied as well customers such as Carrefour, Tesco, Subway, Woolworth, Coles, Mc Donalds, Foodstuff, & Walmart.

I' am very familiar with all the milling, bakery & biscuits technologies fresh & frozen, and strong skill in Products specially the Sourdough, Equipment & Process.

Moreover I work with all the QA system HACCP/IFS/BRC/ISO 9000 & management system like SAP & 6 SIGMA.

Specialties: New product development, project management, cereal raw materials, biscuit and bakery process technology, analytical chemistry
continuous improvement : Lean, Kaizen ,Total Quality tools, TPM

Mes compétences :
Formation

Entreprises

  • .... - International bakery Consultant

    maintenant Stephane Journoux is an expert of International industrial bakery.

    Diplomed from the National French Milling School, Stephane has been trained under several renowned International Master baker like Raymond Calvel.

    Stephane worked for the major European & Oceania FMGC like Goodman Fielder( Australia), Panavi( Vandemoortel Group), Harry’s( Barilla group), Lu ( Danone Group), Yarrows The bakers ( New Zealand), in Production and Research & Development.

    These services helped many of the world’s best-known bakeries in developing new products, improving quality and cost effectiveness of existing products or scale up from R&D to pilot plant or production plan.

    He supplied also Customer like Carrefour, Tesco, Subway, Woolworth, Coles, Mc Donalds, Foodstuff, & Walmart.

    He is very familiar with all the milling & bakery technology fresh & frozen, and strong skill in Products specially the Sourdough,Equipment & Process.

    Moreover Stephane works with all the QA system HACCP/IFS/BRC/ISO 9000 & management system like SAP & 6 SIGMA.

    Specialties:
    continuous improvement : Lean, Kaizen ,Total Quality tools, TPM

  • Mondelez International - RDQ Senior Scientist

    CLAMART 2012 - maintenant

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