Château-du-Loir2010 - 2010►Matching according to regulation
►Organic flavours development
►Creation of granulated flavours range for tea and « gourmand » range for different applications
►Monitoring and training panel ; Preparation and organisation of evaluation sessions; results interpretation
► Use and maintenance of the atomizer, granulator, compactor
► Weighing of liquid or powder formulae and emulsions, acquisition of raw material knowledge
► Appraisal and use of flavours on various applications
IPRA France
- Flavorist
2009 - maintenant►Creation and innovation of tailor-made flavours and implementation into finished products (confectioneries, ice creams, bakerys, sauces...)
►Matching salt, sweet flavours and recipes depending on regulatory and physico-chemical constraints (ice creams, beverages, alcoholic beverages, snacks, soups, dairy products, confectioneries...)
►Matching colours with colouring from natural or synthetic sources and vegetal extracts
►Customer visit with sales managers (France, Belgium, Netherlands, Germany)
►Knowledge and application of the European, Chinese, American and Japanese regulations
►Use, analysis and interpretation of analytical tools results on GCMS, GC, SPME, HPLC
►Project research manager (low sugar, salt rate, « clean label » preservative...)
►Spray drying manager for development and production
►Internal auditor (Implementation of the ISO 9001 norm for the R&D department)
►Process optimisation for industrial production and R&D laboratory
Galimard
- Training period
2009 - 2009► Implementation of legislation in the laboratory and conception of Technical data sheets, Material safety data sheets and toxicological files
► Weighing of liquid formulae, cosmetic perfumery, Acquisition of raw material and essential oil knowledge, study of the stability in final products
► Elaboration of countertypes without chromatography and creation of fragrances
