Activities / CV
FIELDS
Nutrition - Sensory studies - Eating Behavior
MY ACTIVITIES
- Contribution to a research project in nutrition: implementation of experimentation and management of the project as a whole.
- Realization of consumer sensory studies by exploiting real-life test methodologies and data collection.
- Data analysis, writing deliverables and scientific publications.
The research project focuses on eating behavior and consumer acceptance of the sensory characteristics of legumes-based products, with herbs and spices and reduced in salt content. These hedonic factors are evaluated in a real-life ecological environment that the Paul Bocuse Institute provides through its experimental laboratory (
Living Lab).
MY RESUME - 2018 – Today : Research Assistant in Nutrition and Eating Behaviour, Center of Food and Hospitality Research at Institut Paul Bocuse.
- 2017 : R&D Engineer, Company Ici&La.
- 2016 - 2017 : Project leader for the contest Ecotrophelia (Trophies of Food Innovation).
- 2014 - 2017 : Engineering school in Food Industries, option Industrial Management and Sustainable Development, Institut Supérieur d’Agronomie de Rhône-Alpes (ISARA-Lyon).
- 2013 - 2014 : One-year university degree in science (human biology and biotechnologies, Université des Sciences à Marseille.
- 2012 - 2013 : Preparatory classes : one-year undergraduate intensive course in Biology, Physical, Chemistry and Earth Sciences, Lycée Thiers à Marseille.