Experience

Ajinomoto Foods Europe, Solutions & Ingredients

• France
• Food and Beverage Services
• 1 - 100 Employee

• R&D Manager, Dairy Solutions & Ingredients

  • Jan 2023 - Present

  - Management of pilot plant and laboratory of Dairy Solutions/Ingredients - Providing leaderships/key biosolutions to Dairy / Dairy Alternatives technical project managers using world-class enzymatic preparations - Provide technical support to dairy / dairy alternatives industries - Management of pilot plant and laboratory of Dairy Solutions/Ingredients - Providing leaderships/key biosolutions to Dairy / Dairy Alternatives technical project managers using world-class enzymatic preparations - Provide technical support to dairy / dairy alternatives industries



Better Dairy

• United Kingdom
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Head of Dairy Science (Vegan Hard Cheese through Precision Fermentation)

  • Jun 2022 - Dec 2022

  As a head of dairy science & technology, I am leading a dynamic team with regards to the optimisation of the precision fermentation caseins by innovating sem- hard and hard vegan natural cheese prototypes., this includes designing and executing experiments in the development of new cheese prototyoes through precesion fermentation caseins. I provide technical leadership, expertise and/or first line supervision of dairy science in relation to precesion fermentation casiens application. Provide leadership and specialized dairy knowledge in creating new chesemaking processs adapted to an optimized profle of precesion fermentation caseins. Show less



Chr. Hansen

• Denmark
• Biotechnology Research
• 700 & Above Employee

• Senior Scientist - Dairy cultures and enzymes - Cheese

  • Mar 2020 - Jun 2022

  - Responsible for supporting customers on existing products mainly within Denmark, Germany, France, and Eastern Europe. - Advise the customers and colleagues how to best use the cultures, enzymes and adjust the Cheese technology to reach the desired cheese composition and functionalities. - Perform troubleshooting at customers and creating solution. - Plan, perform and report on industrial trials. - Hands-on work in the cheese pilots and Laboratories. - Drive and perform cheese application competence development activities – locally and by participation in network with colleagues from all over the world; 6. Prepare and conduct presentations, seminars and training of internal as well as external customers. Show less



Parmalat Canada

• Canada
• Food and Beverage Manufacturing
• 400 - 500 Employee

• Technical Project Manager

  • Nov 2014 - Feb 2020

  Design and execute experiments in the development of new products and/or renovation projects. Provide technical leadership, expertise and/or first line supervision of research activities to project teams. Provide leadership and specialized dairy knowledge in the sensory, microbiology or analytical, problem resolution, method development and project implementation to support company business objectives. Provide technical support to innovation, new product development cost improvements or technical manufacturing investigation Show less



Mondelēz International

• United States
• Food and Beverage Manufacturing
• 700 & Above Employee

• Quality Specialist

  • Jan 2013 - Dec 2013

  Verify, inspect and validate the CCP via Quality Suite System. Conduct laboratory tests using standard laboratory instrumentation. Monitoring the impact of different physicochemical parameters on product quality. Survey the impact of different processing steps on product quality. Providing technical support to the R&D/Engineering functions in product development and equipment design. Verify, inspect and validate the CCP via Quality Suite System. Conduct laboratory tests using standard laboratory instrumentation. Monitoring the impact of different physicochemical parameters on product quality. Survey the impact of different processing steps on product quality. Providing technical support to the R&D/Engineering functions in product development and equipment design.



Fromagerie Marie Kadé

• Montreal, Canada Area

• Technical Manager– Artisanal cheese

  • Oct 2011 - Sep 2013

  Conducting chemical experiments/tests and interpreting analytical results. Reducing salt in cheeses matured in brine (Queso Oaxaca). Increasing the yield of reduced-fat Oaxaca cheese and developing the function properties of shredded cheeses. Implementing probiotic Kefir/Akawi cheeses plant Conducting chemical experiments/tests and interpreting analytical results. Reducing salt in cheeses matured in brine (Queso Oaxaca). Increasing the yield of reduced-fat Oaxaca cheese and developing the function properties of shredded cheeses. Implementing probiotic Kefir/Akawi cheeses plant



Université de Montpellier 2

• Research Services
• 1 - 100 Employee

• Teaching Assistant – Dairy Science

  • Jan 2008 - Jul 2010

  Teaching responsibilities: Dairy Processing & Dairy Chemistry Teaching responsibilities: Dairy Processing & Dairy Chemistry