Freelancer profile translated to English.
Back to original languageAbout Pauline
🌱 PhD in Food Science, Biochemistry, and Nutrition, I support players in the agri-food industry in their R&D projects, from scientific support to formulation and processing support.
🤝 My goal: to translate scientific knowledge into concrete and operational tools to support the transition towards healthier, more sustainable, and responsible food systems.
🌍 Committed, rigorous, and curious, I put my skills to the service of projects aligned with my values: accessibility to quality food, resource sustainability, food justice, and the link between science and society.
Through my previous experiences, I have developed specific expertise in cereal products, gluten-free ingredients and products, as well as in the incorporation of legumes and plant-based proteins.
💡 Personalized service offer =
🔬Scientific Support =
- Writing literature reviews: state of the art on ingredients (nutritional, health, agronomic benefits), scientific monitoring, consumption data
- Support in designing scientific communication materials: posters and presentations for conferences, scientific popularization for the general public
- Assistance in valorizing R&D results in the form of articles or scientific reviews
- Support in writing the state of the art for your project proposals or funding applications
- Calculation and analysis of Nutri-Score, with improvement suggestions
🧪Formulation and Processing Support =
- Connecting you with local and sustainable raw material suppliers
- Theoretical support in case of product development difficulties (taste, texture, process), with the writing of summary reports of solutions and action plans
- Practical support with the possibility of "kitchen" scale tests and field visits if necessary
French
Native or bilingual
English
Fluent
Can work on-site
Montpellier (up to 50km), Marseille (up to 50km), Lyon (up to 10km), Paris (up to 10km), Toulouse (up to 50km)
Experience
- INRAE, UMR IATE (Ingénierie des Agropolymères Technologies Innovantes)Research EngineerRESEARCHNovember 2024 - December 2024 (1 month)Montpellier, FranceConducted and coordinated a sensory study on innovative pasta developed during my PhD.
- Institut Agro Montpellier, UMR IATEPhD StudentOctober 2021 - September 2024 (2 years and 11 months)Montpellier, FranceConducted a multidisciplinary PhD project on the nutritional optimization of pasta made from legumes, cereals, and resilient leafy vegetables. Collaboration with European and African partners within the European project InnoFood Africa H2020. Monitored and wrote deliverables. Meetings with partners. Supervised and coordinated two engineers during experiments and data analysis. Wrote scientific publications and presented at international conferences.
- VAB NutritionNutrition ConsultantMarch 2020 - September 2020 (6 months)Clermont-Ferrand, FranceWrote scientific reports for the agri-food industry: state of the art, scientific popularization. Nutritional monitoring in nutrition and health for industrial clients.
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Education
- PhD in Food ScienceInstitut Agro Montpellier, GAIA Doctoral School2024Doctorat en Sciences des aliments
- Agri-food Engineer DegreeInstitut Agro Dijon (Formerly AgroSup Dijon)2020Diplôme d'ingénieur agroalimentaire
Skill set
Categories
- Other