Thibaut DOSNE

En résumé

Entreprises

• Fuerst Day Lawson - Product Developer and Head of Chocolate Projects

  2014 - 2015 - Managing new product development, recipe renovation and cost improvement recipes
  
  - Designing, organising and executing prototype and production samples
  
  - Developing food products for confectionery (eg: white, milk and dark chocolates), cereal (eg: granolas, oats and multi-seeds) and bakery (eg: crumbles, biscuits and shortbread crumbs)
  
  - Implementing , improving and bringing solutions for bakery and chocolate production processes
  
  - Performing market research to follow the latest trends and products from the competitors
  
  - Organizing project meetings with customers, suppliers and cross functional teams (marketing, sourcing and production)
  
  - Managing resources (sourcing new or existing raw materials, equipment training, costing)
  

• Mondelēz International - Food Scientist

  CLAMART 2013 - 2016 Post Master Internship (Leonardo Program) April 2013 - October 2013,
  Food Development Scientist October 2013 - November 2014 and December 2015 - June 2016
  
  - Designing, planning and executing new product development, product renovation and cost improvement recipes for chocolate within the Ingredients Research Team
  
  - Organizing and preparing trials by managing raw materials supply, defining equipment needs & installation
  
  - Designing, organizing and executing chocolate prototype, bench scale, pilot plant and factory samples
  
  - Organizing and preparing chocolate prototypes and production samples for flavour analytical and sensory assessments
  
  - Organizing, performing sensory evaluation of chocolate samples (Comparison test and QDA) and analysing the results
  
  - Organizing and attending project meetings with cross functional (eg: sensory, sourcing and analytical), cross categories (eg: confectionery, bakery and dairy) and regions (eg: Australia, India and UK)
  
  - Performing literature research, writing of the technical reports, presentation of ongoing and upcoming experiments
  
  - Ensuring that current work met Good Laboratory Practices, Health & Safety compliance and timings
  
  - Writing or updating equipment and product SOPs, training of the new technologists
  

• French National Institute for Agricultural Research - Apprenticeship and Senior Technician

  2010 - 2013 - Designing, planning and executing flavour research experiments to identify the key aroma compounds of semi hard cheese within the Centre for Taste and Feeding Behaviour team
  
  - Performing and interpreting aroma isolation and characterization of semi hard cheese (Purge and Trap, GC-FID, GC-O and GC-MS/MS)
  
  - Performing the aroma evaluation of complex aroma mixtures (Olfactometer and Olfactoscan systems, PTR-MS)
  
  - Formulating, flavour matching and applying bespoke flavourings in different food systems (cheese and caramel)
  
  - Organising, performing sensory evaluation of cheese samples (Comparison test mainly) and analysing the results
  
  - Performing literature research, writing of the technical reports, presentation of ongoing and upcoming experiments
  
  - Working with cross functional teams (eg: analytical and sensory)
  

Formations

• ISIPCA (Institut Supérieur International Du Parfum, De La Cosmétique Et De L'Aromatique Alimentaire)

  Versailles 2010 - 2012 Creation and Sensory Assessment of Food Flavourings

• Université Versailles Saint Quentin DESS

  Versailles 2007 - 2010 Bachelor of Science Degree
  
  Chemistry

Réseau

• Camille VANNIER

• Francis CANON

• Isabelle MIRIKELAM

• Pierre GUILET

• Sophie BERT

• Tagounits HADJILA

• Thierry NADOLNY

• Valérie LASSEIGNE

• Vanessa MALLIE