Freelancer profile translated to English.
Back to original languageAbout Biliana
Accelerate your product innovations.
Without regulatory risk. Without wasting time.
Are you developing fermented, probiotic, or microbiota-friendly foods?
Do you want to innovate quickly, cleanly, and sell without fragile promises?
👉 I help you secure and accelerate your food innovations to market.
For whom?
Agri-food startups and SMEs innovating in:
-Fermentation & probiotics
-Clean label, sugar reduction
-Fiber, omega-3, preventive nutrition
What you gain
-Reduced time-to-market
-Compliant and defensible claims and formulations
-Scientifically credible information that can be leveraged commercially
The core offer
Microbiota-friendly Diagnosis
In a few weeks, you will receive:
-A clear audit of your products (science, regulation, differentiation)
-A prioritized R&D roadmap
-Immediately actionable recommendations (formulation, claims, positioning)
👉 You will know what to launch, how to secure it, and how to sell it.
Why trust me?
PhD in Microbiology (Institut Pasteur / Danone)
15 years in R&D and commercialization (industry and entrepreneurship)
Recognized expertise in microbiota, fermentation, and regulation
Ready to move from innovation to commercial success?
📩 First contact without obligation.
Let's discuss your project and see how to accelerate it - safely.
Project completed - securing scientific communication vs. claims - bringing nutritional labeling into compliance - product development: choice of probiotics, ingredients vs. benefits - upscaling fermented food production - commercial development - brand scientific representation for various events
French
Native or bilingual
English
Fluent
Can work on-site
Paris (up to 50km)
Experience
- M ET MOIFOUNDER & DIRECTORAGRICULTUREJanuary 2020 - Today (6 years and 7 months)Paris, FranceInnovative space dedicated to gut microbiota located in Paris with two objectives: prevention of chronic inflammatory diseases and raising awareness about healthy and sustainable eating. A space offering four activities: fermented food manufacturing lab, grocery store, restaurant, and cooking classes/workshops.
- Sensibilisation et prévention santéSpecialized Speaker and FacilitatorJanuary 2020 - January 2025 (5 years)Paris, FranceSpeaker: focus on digestive & mental health, CSR and QWLVT speaker. Development of a health prevention program: Facilitator of culinary workshops (discovering fermentation, fiber, and omega-3), organization of seminars with nutrition experts. Production of communication materials.
- M et moiVenue ManagerAGRICULTUREJanuary 2020 - January 2024 (4 years)Paris, FranceFinancial setup, business plan, funding applications (PIE, BPI), project calls, Sourcing, promotion, advice & Sale of specialized natural products (food, herbalism, food supplements, cosmetics). Design & Development of balanced meals, fermented foods under the brand M et moi, production & on-site and B2B sales (75). Team management (dietetic intern, trainees, employees), recruitment, objective tracking. Social media management.
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Education
- POSTDOCTORAL FELLOWSHIP INMassachusetts General Hospital- Harvard Medical School2008POSTDOCTORAT EN
- PHD INUniversité Pierre et Marie Curie - Institut Pasteur2004DOCTORAT EN