Estelle Petit

R&D Manager


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 Paul Bocuse
  • 2014 – 2017 : Head Project executive in the Center for food and Hospitality Research at Institut Paul Bocuse (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 Paul Bocuse - 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
estelle.petit@institutpaulbocuse.com
+33 (0)4 72 18 54 60

MY PROFILE 
https://www.linkedin.com/in/estelle-petit-b0802a116/

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Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

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