Cristina Moussoungedi

Founder and developer of AI Raw French Gourmet, an applied AI system designed to generate raw, no-cook, plant-based and often nut-free recipes inspired by French gastronomy. • Designed a multi-layer AI architecture combining technical culinary rules, curated recipe datasets and LLM reasoning • Built dual RAG pipelines (technical knowledge & culinary recipes) for structured and explainable recipe generation • Developed domain-specific datasets focused on texture engineering, hydration, gelification and flavor balance • Implemented FastAPI-based services and LLM orchestration, with an Android demo interface for live testing • Explored AI applications in FoodTech innovation, culinary reasoning and plant-based texture intelligence This project was developed as a flagship applied AI use case and received a final evaluation score of 9.5/10, recognized for its originality, strong technical mastery and deep domain understanding, as well as a Creativity Award during a GenAI & ML bootcamp.

Designed and developed applied Generative AI systems combining RAG architectures and domain-specific knowledge Built a flagship AI project at the intersection of FoodTech, texture intelligence and culinary reasoning Structured and curated technical datasets, prompt engineering workflows and knowledge bases Implemented FastAPI-based AI services and LLM orchestration pipelines Explored AI-driven use cases for food innovation, system reasoning and texture modeling

• Intensive project-based training in Generative AI, Machine Learning and applied system design • Designed and implemented RAG architectures and prompt engineering workflows • Built FastAPI-based AI services and structured datasets • Applied AI techniques to real-world use cases, including FoodTech innovation • Final project awarded a Creativity Prize

Founder of Mlle Truffe, a raw dessert brand and online education platform focused on nut-free, no-bake and plant-based desserts. • Developed raw dessert formulations with and without nuts, focusing on texture, digestibility and flavor balance • Created and delivered online courses and educational content for health-conscious audiences • Built a community around conscious dessert making and raw food techniques • Managed product development, pricing, customer acquisition and online communication • Bridged culinary expertise with innovation and applied AI experimentation

Independent digital consultant working on client-facing projects and digital process optimization. • Managed and coordinated digital projects for small businesses and service-oriented clients • Worked on client communication, customer experience and operational organization • Developed analytical and project coordination skills in a consulting context • Built a strong foundation in structured problem-solving and client-centered thinking This period laid the groundwork for my transition toward applied AI and product-focused innovation.