Experience

FRI (Fondation Rurale Interjurassienne)

• Switzerland
• Professional Training and Coaching
• 1 - 100 Employee

• Conseillère FAER

  • Dec 2018 - Present

  - Chargée de projets dans le développement territoriale en lien avec le terroir jurassien et jura-bernois - Membre du comité pays romand pays gourmand - Responsable dégustations au Concours Suisse des produits du terroir - Collaboratrice au sein du réseau Concours Internationaux - Chargée de projets dans le développement territoriale en lien avec le terroir jurassien et jura-bernois - Membre du comité pays romand pays gourmand - Responsable dégustations au Concours Suisse des produits du terroir - Collaboratrice au sein du réseau Concours Internationaux



Nestlé Health Science

• Switzerland
• Pharmaceutical Manufacturing
• 700 & Above Employee

• Material and Recipe Specialist

  • Aug 2017 - Nov 2018

  - Driving recipe lifecycle from brief to launch ensuring compliance by design - Recipe formulation of Food for Special Medical Purposes with focus on peadiatrics portfolio - Raw material creation, monitoring and support in qualification - Process capability asssessment - Projects in recipe and ingredients harmonization - Driving recipe lifecycle from brief to launch ensuring compliance by design - Recipe formulation of Food for Special Medical Purposes with focus on peadiatrics portfolio - Raw material creation, monitoring and support in qualification - Process capability asssessment - Projects in recipe and ingredients harmonization



Nestlé

• Switzerland
• Food and Beverage Services
• 700 & Above Employee

• Line Lab Expert

  • Mar 2014 - Aug 2015

  - Responsible of line lab instruments, writting of internal control plan and maintenance- Creation and optimization of Standard Operational Procedure based on alternative methods- Operators training on instruments and internal guidelines, formation of super users- Validation, calibration and verification assistance on alternative methods- Optimization/ introduction of existing/new methods in the factory- Implementation of new instruments in the various line labs- Development of the product's sensory tests on the line, operators training- Coordination and execution of projects Show less

• Trainee in the Application group

  • Sep 2013 - Feb 2014

  - Process and shelf life losses assessement on spray dried milk based product- Physical analysis methods optimization - Tests on products packed under controlled atmosphere- Rework assessement and implementation on the line- Organisation of sensory tests



Au Jardin des Régions

• Neuchâtel

• Project Manager

  • May 2012 - Sep 2012

  Start-up creation in scope of Minor Management and Leadership: Regional Biergarten's opening - Business plan co-writting and book keeping - Research of investors, location, human ressources and facilities - Design business logo and working clothes - Contact with suppliers and discussion on the strategy in term of promotion - Raw material supply, menu elaboration and cooking Start-up creation in scope of Minor Management and Leadership: Regional Biergarten's opening - Business plan co-writting and book keeping - Research of investors, location, human ressources and facilities - Design business logo and working clothes - Contact with suppliers and discussion on the strategy in term of promotion - Raw material supply, menu elaboration and cooking



Manor

• Iceland
• Software Development
• 1 - 100 Employee

• Salesperson

  • 2007 - 2011

  Student job 10% in Jewelry departement: customer consulting, jewelry reparation, jewelry order, assortment presentation Student job 10% in Jewelry departement: customer consulting, jewelry reparation, jewelry order, assortment presentation



Chocolats Camille Bloch SA

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

• Trainee in Research and Development

  • Mar 2009 - Feb 2010

  - Development assistance and kitchen trials on new and existing products - Optimization of hazelnuts sorting after reception - Particle size analysis after chocolate ingredients mixing and milling step - In-line tempering evaluation of the factory's couvertures - Foam consistency and stability assessement of the products "Mousse" - Sensory trials on cocoa pure pâte and finish products - Temperature assessment during shelf life and impact on organoleptics - Development assistance and kitchen trials on new and existing products - Optimization of hazelnuts sorting after reception - Particle size analysis after chocolate ingredients mixing and milling step - In-line tempering evaluation of the factory's couvertures - Foam consistency and stability assessement of the products "Mousse" - Sensory trials on cocoa pure pâte and finish products - Temperature assessment during shelf life and impact on organoleptics