R&D & Nutrition Expert, from Milling to Baking

• Food science Engineer (ENSMAC ex-ISTAB, Bordeaux)
• Licence of Biology of Organisms (University of Bordeaux)
• CPGE Technology Biology (ENCBP Paris)
• Baccalaureate in Laboratory
• Science and Technology : Biochemical Engineering
• CAP bakery
• Pack Office mastery

My journey in the world of baking spans over 15 years, driven by a passion for bread-making and a deep interest in its nutritional potential. For the past six years, I have been working as an independent consultant, specialising in the bakery and milling industries. This role has allowed me to immerse myself in projects that connect tradition with modern health challenges and to transform constraints into opportunities for innovation.

My fascination with bread is rooted in its simplicity and complexity a product that tells the story of cultures, ingredients, and techniques. This passion has led me to collaborate with industry leaders, delivering training sessions that explore the future of baking, showcasing how ancient methods can meet contemporary expectations for health and sustainability.

Throughout my career, I’ve had the privilege to contribute to prestigious events, such as serving as a jury member for the Mondial du Pain and Best of Mondial du Pain and also for competitions organised by Pâtissiers Dans Le Monde : jury Coupe de France de Viennoiserie et Gâteau de Voyage Competition.

Driven by the desire to make a lasting impact, I work closely with bakers, millers, and businesses, offering consulting services tailored to their unique challenges. Whether it’s through technical workshops, strategic advice, trainings or conferences, I aim to inspire professionals to rethink their approach to using flours.

My expertise extends to product development, nutritional optimisation, and the integration of innovative ingredients.

Today, I continue to expand my horizons, supporting professionals across the globe, celebrating the richness of our craft whether through consulting, training, or simply sharing the joy of good products from flour.

In 2009 I worked as Quality Engineer – LU Biscuit Manufacturing Facility in Cestas, for Chocolate Biscuits Review of the HACCP Methodology in the Context of ISO 22000 Certification Renewal, I participated internal Audits, complying to AIB Standard.

In 2010 I became Quality Engineer at LACTALIS – Nutrition and Health : in this position I was in charge of managing all customer complaints for our 4 manufacturing sites, covering various products categories : oral and parenteral clinical nutrition, infant formula, gluten-free, …

I also created reports on quality metrics and also products sensory evaluation

In 2010 I continue my journey at Nutrition&Santé, as R&D Engineer – Nutrition and Health BU

I was in charge of formulating biscuits featuring specific nutritional claims (NPD) including enhancement of existing recipes (EPD) : options without sugar, without added sugar, gluten-free, high in fibre, high in protein, and more.Monitoring industrial trials both internally and through subcontractors. Conducting technological and competitive market analysis.

Before joining the biscuit world, I was formulating products derived from organic soy and cereals in Nutrition&Soja BU. Enhancement of existing recipes, for ready meals, tofu, and plant-based catering products. Active participation in the deployment of new equipment and the optimisation of production processes. Management of HACCP protocols and the drafting of detailed manufacturing guidelines.

From 2015 to 2018 , I was Head of Research and Development – COGEDAL Reunion Island Milling – I was responsible for the formulation of flours and custom blends, tailored to a wide range of applications, including artisanal and industrial baking.

I spearheaded new product range initiatives, focusing on the development of ready-to-use mixes and preparations, while overseeing the modernisation of packaging to meet evolving market demands. My role extended to managing the laboratory, coordinating flour and wheat analysis strategies to guarantee product consistency and performance.

I led the R&D Committee, contributing to strategic projects across the group’s milling operations in Cameroon, Gabon, and Togo. This included on-site missions to optimise processes, support product innovation, and implement enriched flours fortified with essential vitamins and minerals.

As an independent consultant with 15 years of experience in the baking industry, including 6 years as a freelancer, I specialise in R&D missions across milling, bakery, and biscuit production, covering all flour-based applications.

• Tailored Consulting: Short, medium, and long term projects
• Ingredient & Nutrition Monitoring: Continuous research on ingredients, nutritional trends, and technological processes.
• Nutrition Initiatives: Coordination of nutrition-focused projects in milling and support in establishing inter-professional sector committees.
• Product Development: Formulation of specialty breads and biscuits, process improvement, and technical assistance for in-house manufacturing of flour-based products.
• Training & Capacity Building: Technical training for milling and bakery professionals, with a focus on nutrition.