Experience

Alland & Robert

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

• R&D Project Manager / Engineer

  • Sep 2019 - Present

  In charge of developping and providing new solutions and applications to meet customers’ needs. In charge of developping and providing new solutions and applications to meet customers’ needs.



My Job Glasses

• France
• Software Development
• 1 - 100 Employee

• Mentor

  • Apr 2019 - Present



Mother Raw

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

• Product Development Lead

  • Apr 2018 - Jun 2019

  Lead all areas related to product development: - Conduct research to identify new ingredients, processes, trends to elaborate healthy, organic, plant-based and delicious products - Source and recommend new ingredients and processes - Develop recipes or improve existing formulas, run plant trials to validate process and first productions to launch new products - Document recipes and plant trial results - Determine product specifications and establish ingredient statement and nutritional profile in compliance with regulations - Identify ingredients and process responsible for specific sensory and nutritional attributes - Manage multiple development projects and timelines - Participate in development of the Product Innovation Strategy - Work closely with all the company's functions to ensure all projects are successful - Support customer-specific activities and requests - Implement guidelines for new product developments - Manage internal and external sensory, put in place methods, develop surveys, establish instructions and recommendations, interpret and summarize results



Toronto Region Immigrant Employment Council (TRIEC)

• Strategic Management Services
• 1 - 100 Employee

• Mentor at The Toronto Region Immigrant Employment Council (TRIEC)

  • 2018 - Apr 2019

  The Toronto Region Immigrant Employment Council (TRIEC) is a multi-stakeholder council that brings leadership together to create and champion solutions to better integrate skilled immigrants in the Toronto Region labour market. Volunteer service with professional migrants to provide them guidance in obtaining a job in Food and Beverage Industry in Canada. - Share information on employment and/or educational opportunities within their chosen profession - Work with mentees to determine objectives and advise on job search activities - Review resume, cover letter and LinkedIn profile - Conduct mock interviews - Discuss networking benefits and events happening around Toronto - Motivate and support mentees to fulfill their potential and to maintain self-confidence



Ventura Foods

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

• Research and Development Technologist

  • Sep 2016 - Apr 2018

  - Developed high quality products from idea to launch for custom and branded products - Communicated and coordinated with various functions (Marketing, Sales, Purchasing, Production and Packaging, Quality, Warehouse) through all stages of the development process to ensure all targets are met - Elaborated and/or improved formulas by creating prototypes, analyzing products to determine specifications and conducting product evaluation with Sales/Marketing/R&D - Led plant trials, developed manufacturing procedures, monitored initial production and finalized product implementation - Generated ingredient statements, nutritional information, process and finished product specifications - Worked closely with suppliers to source alternative ingredients to improve products/costs and to find culinary/technical solutions - Reviewed products for government, regulatory and nutritional compliance - Participated in ongoing update of formulations, methods and specifications - Responsible for the maintenance of lab equipment and continuous improvement of lab organization and procedures - Continued to develop technical expertise and stay abreast of new technologies to identify trends in food science



DIANA

• France
• Food and Beverage Manufacturing
• 300 - 400 Employee

• Research and Development Technologist

  • Dec 2011 - Jul 2016

  - Managed projects and coordinated project teams to ensure meeting deadlines, quality and cost requirements (e.g.: launched a new range natural and clean label solutions to boost the taste of salt/MSG/yeast extract reduced recipes) - Liaised with cross functional teams (marketing, sales, purchasing, regulatory, quality, supply chain, production) to develop new products and to improve processes - Worked closely with sales and marketing departments to deliver innovative solutions - Followed agronomic studies and selected right raw materials - Elaborated experimental protocols and undertook laboratory and pilot trials. Technologies used: extraction, concentration, spray-drying, roller drying, chromatography, ion exchange, filtration, etc - Ensured the scale up of new products in factories and trained people on new products and processes - Analyzed products and tested them into applications - Established sensory evaluation by training the internal panel - Completed product specifications, calculated product costs and determined equipment needed for each project - Wrote reports to communicate results and prepared internal and external presentations - Surveyed of bibliographies, patents and competitors



CAP SOLUTIONS CULINAIRES

• France
• Food Production
• 1 - 100 Employee

• Research and Development Technician, culinary solutions

  • Oct 2010 - Nov 2011

  - Developed and upgraded recipes in response to customer suggestions and consumer trends - Discussed customer expectations with the sales and marketing team - Tested and selected new ingredients and raw materials - Created and prepared concept samples in laboratory and pilot plant - In charge of the scale up of new products - Characterized products in terms of taste, texture, colour and stability - Arranged and conducted tasting sessions - Developed and upgraded recipes in response to customer suggestions and consumer trends - Discussed customer expectations with the sales and marketing team - Tested and selected new ingredients and raw materials - Created and prepared concept samples in laboratory and pilot plant - In charge of the scale up of new products - Characterized products in terms of taste, texture, colour and stability - Arranged and conducted tasting sessions



PÂTISSERIES GOURMANDES

• France
• Food and Beverage Manufacturing
• 100 - 200 Employee

• Research and Development Project Manager Assistant

  • Feb 2010 - Aug 2010

  - Recruited and trained sensory analysis panel members - Introduced sensory evaluations and interpreted data to compare to competitor products or to validate new raw materials - Chaired meetings to present outputs and to discuss evaluations - Studied correlations between instrumental texture measures and sensory results - Met suppliers and sourced new raw materials to optimize formulations and product costs - Analyzed ingredients in pastry products to solve technical problems - Recruited and trained sensory analysis panel members - Introduced sensory evaluations and interpreted data to compare to competitor products or to validate new raw materials - Chaired meetings to present outputs and to discuss evaluations - Studied correlations between instrumental texture measures and sensory results - Met suppliers and sourced new raw materials to optimize formulations and product costs - Analyzed ingredients in pastry products to solve technical problems



Polytech'​ Montpellier in partnership with Quick France

• Montpellier (34), France

• End-of-studies industrial project

  • Sep 2009 - Feb 2010

  - Studied salt and fat reduction in emulsified sauces - Worked on the reformulation of sauce and prepared concept samples in the kitchen and pilot plant area - Analyzed physicochemical, organoleptic, texture and rheological properties of sample products - Studied salt and fat reduction in emulsified sauces - Worked on the reformulation of sauce and prepared concept samples in the kitchen and pilot plant area - Analyzed physicochemical, organoleptic, texture and rheological properties of sample products



CAP SOLUTIONS CULINAIRES

• France
• Food Production
• 1 - 100 Employee

• R&D Assistant

  • Jun 2009 - Sep 2009

  - Studied the regulations relative to the organic food production - Sourced suppliers and communicated with them to obtain quality documents and organic ingredient samples - Prepared formulations and undertook laboratory tests - Performed product testing, interpreted data and evolved product recipes to meet consumer expectations - Carried out first production runs - Developed a range of organic products comprising of seven products and presented it to sales team - Studied the regulations relative to the organic food production - Sourced suppliers and communicated with them to obtain quality documents and organic ingredient samples - Prepared formulations and undertook laboratory tests - Performed product testing, interpreted data and evolved product recipes to meet consumer expectations - Carried out first production runs - Developed a range of organic products comprising of seven products and presented it to sales team