Estelle Petit

Activities / CV

FIELDS
Sensorial analysis, Consumer studies, Food Science, Innovation

MY ACTIVITIES
Head of Research & Development pole

• 4 offers : Design - Innovation - Expertise - Evaluation
• Confidential tailor-made projects - ALL TYPES OF CATERING AND ALL TARGETS
• In France and Abroad
• Experts in Culiary arts, Hospitality and Catering

The goal is to innovate, create new methods, new products, and new services.

MY RESUME

• 2017 – today : Head of Research & Development pole in the Center for food and Hospitality Research at Institut Lyfe
• 2014 – 2017 : Head Project executive in the Center for food and Hospitality Research at Institut Lyfe (études auprès de consommateurs et experts en Hôtellerie-Restauration et Arts Culinaire)
• 2011 – 2017 : Development and animation of the Research & Innovation Comitee (Comitee with about twenty members : Elior, Seb, Valrhona, Biofortis, Bonduelle, Toupargel, Nestlé, Danone – 3 sectors : Food Industry, hospitality – catering and research)
• 2010 – 2014 : Project executive in the Center for food and Hospitality Research at Institut Lyfe - Quantitative Studies – Qualitatives – Behavioural
• 2010 : Master degree in management of sensorial attribution of food, Agrosup Dijon – Bourgogne University. Honors.
• 2009 : Joint Research unit FLAVIC INRA, Dijon, June – August : Consumer Animation Test & data entry
• 2009 : Master degree Qualité des Aliments et Sensorialité, Agrosup Dijon – Bourgogne University. Honors. Marketing and business management option.

Additional information

ME IN 5 WORDS
Culinary creativity - Innovation - Expertise - Food Industry - France and International

DETAILS
epetit@institutlyfe.com
+33 (0)4 72 18 54 60

MY PROFILE 
Linkedin