Irène OBOSSOU
Quality Engineer | Food Industry
4 recommandations
Salaire / Taux journalier
4 personnes recommandent
Lyon, France
Freelance, ouvert au CDI
À distance uniquement
Expertises
Langues
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À propos
Introduction
Food Quality Engineer with 3+ years specializing in R&D and product development across diverse food systems. Proven expertise in plant-based protein optimization, sensory analysis, and award-winning entrepreneurial projects. Ready to deliver comprehensive quality solutions from raw materials to finished products.
Expérience de travail
Quality Engineer
Groupe Aoste
oct. 2023 - Présent
3 ans 1 mois
Lyon, France
Food quality
R&D Engineer: research & Innovation Scientist Future Food
Solina
mars 2023 - août 2023
6 mois
Gand, Belgique
Optimizing existing new protein food (NPF) systems. This involves optimizing the color, texture and taste of meat and fish analogues based on plant proteins.
Project Manager
Les Entrep'
oct. 2022 - mars 2023
6 mois
21000 Dijon, France
Entrepreneurial project: Production and sales of nutritious, natural and organic compote for babies. The compotes are made from exotic fruits and starches. Our project was nominated for 4 awards: - "Best food and health project" award - "Dream Team" award - "Coup de coeur" award - "Entrepreneur" award
Production internship: alcoholic beverages
L’Héritier Guyot
juin 2022 - juil. 2022
2 mois
21000 Dijon, France
Monitoring the production of black currant cream and spirits (vodka, gin, pastis). Evaluation of the quality of raw materials up to the finished products through the measurement of pH, brix degree, acidity, density, sensory analysis.
R&D Engineer: Bread formulations based on composite flours
IRSAT: Institute of Research in Applied Sciences and Technologies
juil. 2021 - août 2021
2 mois
Ouagadougou, Burkina Faso
The theme of the training course is: "Technological aptitude and acceptability of three bread formulations based on composite flours (sorghum and wheat)". The internship was carried out within the framework of a better formulation of bread based on composite flour (wheat + sorghum).
Formation
AgroSup Dijon
Engineering degree
2021 - 2024
3 ans 1 mois
University of Montpellier
2nd year of bachelor
2020 - 2021
1 an 1 mois
University of Montpellier
1st year of bachelor
2019 - 2020
1 an 1 mois