Experience

Les vergers Boiron

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

• Sensory scientist

  • Jan 2017 - Present

  I have been hired for setting up Sensory in the company: - Weekly training of a sensory panel to develop the vocabulary necessary to describe each flavor; characterization of raw materials and finished products. - Find the right methodology to answer sensory issues; support the R&D team to create new products or improve existing ones; help buyers to choose the most appropriate raw materials; working with the quality team and process to create and respect sensory specifications. - Creation of the Fruitology® concept: tell the story of each puree, linking the choice of the origin and the variety of the raw materials, and the sensory characteristics of the finished products; build and give training to professionals; support marketing and sales teams in creating the right tools to talk about the product range. Show less



Aix-Marseille Université

• UESS Forcalquier

• Sensory lecturer

  • Sep 2017 - Aug 2020

  I am giving Sensory classes to Master 2 students at the Aix-Marseille University. I am giving Sensory classes to Master 2 students at the Aix-Marseille University.



Mars

• United States
• Manufacturing
• 700 & Above Employee

• Sensory Scientist

  • Jan 2012 - Jan 2016

  Project management on chocolate bars and packaging development. Collaborate with global and regional teams. Train panel leaders, stakeholders and suppliers on sensory analysis. Project management on chocolate bars and packaging development. Collaborate with global and regional teams. Train panel leaders, stakeholders and suppliers on sensory analysis.



INRA French National Institute for Agricultural Research

• France
• Research
• 700 & Above Employee

• Sensory Scientist

  • Mar 2011 - Dec 2011

  Understand how food choices and préférences are acquired through infancy. Data analysis for the project Opaline (Observatoire des Préférences ALImentaires du Nourrisson et de l’Enfant). Understand how food choices and préférences are acquired through infancy. Data analysis for the project Opaline (Observatoire des Préférences ALImentaires du Nourrisson et de l’Enfant).



L'Oréal

• France
• Personal Care Product Manufacturing
• 700 & Above Employee

• Internship

  • Mar 2010 - Aug 2010

  Improvement of the sensory evaluation methods to assess scalp discomforts caused by hair care products. Redaction of procedures, training of technicians and panelists, creation of questionnaires and implementation of a software for discomforts evaluation Improvement of the sensory evaluation methods to assess scalp discomforts caused by hair care products. Redaction of procedures, training of technicians and panelists, creation of questionnaires and implementation of a software for discomforts evaluation



Givaudan

• Switzerland
• Chemical Manufacturing
• 700 & Above Employee

• Engineer student project

  • Sep 2009 - Feb 2010

  Sensory work on the introduction of a new sweetener in a soda. Sensory work on the introduction of a new sweetener in a soda.



University of California, Davis

• United States
• Higher Education
• 700 & Above Employee

• Internship

  • Sep 2008 - Dec 2008

  Investigation of the compatibility of words and numbers on the 9-point hedonic scale. Publication: The 9-point hedonic scale: Are words and number compatible? Food Quality and Preference, Vol. 21, Issue 8, Dec 2010, p.1008-1015. Investigation of the compatibility of words and numbers on the 9-point hedonic scale. Publication: The 9-point hedonic scale: Are words and number compatible? Food Quality and Preference, Vol. 21, Issue 8, Dec 2010, p.1008-1015.