Experience

MBio

• Ireland
• Biotechnology
• 1 - 100 Employee

• Principal Scientist R&D fermentation- Food and Farming project

  • May 2022 - Present

  - Manager of a pilot production laboratory : Bioreactors (100L, 10L, 5L), centrifugation continue, freeze dryer. - Production of strains for use as a biostimulant and biointrant on farms. - Elaborate of a strategic plan on the method development for testing efficacy of Bacillus against fly larvae (International Toxicity Units - ITU) and on development of molecular method for detection of pathogen in soil matrice from farm. - Study on the production of Mycelia from Mushroom (Agaricus bisporus) in submerged culture to produce proteins, fibres and bioactive compounds for use like nutritional powder and in meat-free. - Training and management of a technicien in microbiology and fermentation. Show less



Soufflet Group

• France
• Food and Beverage Manufacturing
• 700 & Above Employee

• Head of R&D solid and liquid Fermentation

  • May 2021 - May 2022

  - Management of team: 7 scientists in liquid and solid fermentation (FML- FMS). - Production of plant co-products: cereals & legumes to develop new sourdough, beer, biomass and enzyme production and sporulation, bioconversion. - Process optimisation scale-up and scale-down : 5L, 10L and 160 L. - Project management, meeting on maintenance, traceability, quality, and safety. - Setting up product tasting sessions. - Management of team: 7 scientists in liquid and solid fermentation (FML- FMS). - Production of plant co-products: cereals & legumes to develop new sourdough, beer, biomass and enzyme production and sporulation, bioconversion. - Process optimisation scale-up and scale-down : 5L, 10L and 160 L. - Project management, meeting on maintenance, traceability, quality, and safety. - Setting up product tasting sessions.



Roquette

• France
• Food and Beverage Manufacturing
• 700 & Above Employee

• PhD Food process engineering (CIFRE) _ Microbiology

  • Jun 2017 - May 2021

  Functionalization of a vegetable product from pea seed rich in prebiotic by fermentation for Nutrition and Health Metagenetic study of the microbial community:- Associated with the pea seed (Pisum sativum) of different geographical origins.- Industrial process of transformation from pea seed to finished products (starch, fiber, Protein).Screening of microorganisms with specific enzymatic activities in order to improve the digestibility of a plant matrix rich in fibers.Conferences : “The microbial community associated with pea seeds (Pisum sativum) from different geographical origins”.- 5th international conference on microbial diversity 2019 (09/19, Catania, Italy).- 15th national congress of the French Society of Microbiology (10/19, Paris, France). Show less

• Engineer in Microbiology and Biochemistry

  • Oct 2016 - Jun 2017

  Characterization of the enzymatic activities detected during the previous internship.- Determination of enzymatic activities of microbial origin by biochemical analyzes (Specificities to substrates / Induction and cellular localization).- Application on bioreactors (2 L).

• Engineering internship – Microbiology and Biochemistry

  • Apr 2016 - Sep 2016

  Development of a fermented plant product source of probiotics and prebiotics.- Valorization of a pea by-product by lactic fermentation of non-digestible fibers and proteins in order to obtain a functional product beneficial for health.- Optimization of a biochemical and microbiological screening protocol in order to carry out a screening of microorganisms capable of growing and metabolizing the co-product.



Adrianor

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

• R&D Project in FOOD Industry -Formulation

  • Oct 2015 - Apr 2016

  Creation and development of a plant-based product rich in fiber and protein for the food industry. - Enhancement of textured pea protein (Nutralys) and improvement of organoleptic and nutritional properties. - Formulation adapted for its development on an industrial scale using a Co-extruder. - Research process based on the reduction of “off flavors”. - Studies: rheological, analytical, regulatory and product marketing. Creation and development of a plant-based product rich in fiber and protein for the food industry. - Enhancement of textured pea protein (Nutralys) and improvement of organoleptic and nutritional properties. - Formulation adapted for its development on an industrial scale using a Co-extruder. - Research process based on the reduction of “off flavors”. - Studies: rheological, analytical, regulatory and product marketing.



Roquette

• France
• Food and Beverage Manufacturing
• 700 & Above Employee

• Assistant Engineer - Process Engineering Departments

  • Jun 2014 - Aug 2014

  Development of chromatographic separation techniques to quantify and identify different complex sugars in mixture (scale up). Development of chromatographic separation techniques to quantify and identify different complex sugars in mixture (scale up).



Roquette

• France
• Food and Beverage Manufacturing
• 700 & Above Employee

• Laboratory Assistant

  • Jun 2012 - Jul 2012

  Analysis of toxicity levels in corn, wheat and pea using the HPLC analytical separation technique Analysis of toxicity levels in corn, wheat and pea using the HPLC analytical separation technique