Maxence Blanchet

Discipline(s)

Psychologie sociale

Activities / CV

MY THESIS
Practices and representations related to fermented plant-based food in Europe: from traditional uses to contemporary innovations.
Summary of the thesis
ATTACHMENTS

Umeå University, Sweden

BACKGROUND

• Since 2023 : PhD student at the Institut Lyfe Research and Innovation Center, formerly Institut Paul Bocuse
• October 2022 – April 2023 : fruit kefir brewert – Symbiose Kéfir
• January - August 2022 : Lecturer – French Gastronomy, Nutrition and Public Health – CIEE Toulouse
• 2020 – 2021 : Master 2 applied Sociale Sciences in food  – ISTHIA, Université Toulouse 2 Jean Jaurès
• - 2017 – 2020 : Master 2 Ingénierie des Products and Processes – Nutrition and Science degree – AgroParisTech, Université Paris-Saclay
• - 2014 – 2017 : BSc in Biology & Humanities – Lyon Catholic University

Additional information

ACTIVITIES

Specific Project Objectives:

• Identify the different practices and uses of fermented plant products in Europe.
• Report on the beliefs and representations surrounding fermented plant products in the different food cultures of Europe.

MY THESIS IN A FEW KEYWORDS 

Food culture, fermentation, plant-based diet