Laura Bossut

Management d’un atelier de production de steaks hachés surgelés et snacking frais (30 collaborateurs + 3 chefs d'équipe) - Recrutement, suivi et développement des compétences - Gestion du planning et des problématiques du quotidien - Suivi de performance, reporting au comité de direction et aux équipes - Actrice des comités projet de création de nouveaux produits, mise en place et suivi de la roadmap

- Création et mise en place du système d’Amélioration Continue et des suivis de performance - Accompagnement des équipes au changement sur une phase de forte croissance de l’entreprise : nouvel atelier - Responsable projet du paramétrage GPAO de l’ERP Copilote (Infologic) - Optimisation des performances de lignes de production - IFS : coordination des plans d’actions et mise en place d’actions correctives - Audits internes du système de management de la qualité et autres services tout au long de l’année - Membre de l’équipe HACCP

Operating performance improvement of four production workshops (delivery of the milk, pre-processing of the milk, concentration and drying, bagging and expedition) : Implementation and analysis of KPI and OPI Change management (coaching and training). Audits of new processes implementation, analysis of the results and establishment of an action plan if it's needed. Documents creation/updating with operators. Involvement in the deployment of Lean Manufacturing : project manager, supporting troubled teams. Green Belt formation in progress (lean management certification).

In order to enhance palatant performance, it is essential for SPF company to understand the origin of its products efficiency. This project dealt with the impact of the lipolysis phase of a liquid palatant for dog on fatty acids release and palatability performance. To study these parameters, various enzymes were tested at different lipolysis duration and different enzyme activities. The palatability (by using versus tests) and the free fatty acids composition were analyzed. The results were treated by using the experimental designs methodology. The results are confidential.

Studying food sciences engineering with optional courses in process innovation, pet food and transposition of recipes for industrial scale. Major in process engineering in food sciences for the academic year 2018-2019.

Sustainable animal nutrition while maintaining animal health and animal product quality is an important aspect in animal science and farm practice. Utilization of food industry by-products as animal feed may contribute to sustainable animal nutrition. In this project, the suitability of pomaces from fruit juice industry in ruminant nutrition are tested by using the in vitro rumen fermentation simulation method ‘Hohenheim gas test’ (HGT). Rumen fluid from a rumen-fistulated cow is incubated with pomace samples from different fruits such as chokeberry, grape, apple and orange. Pomaces are tested in different concentrations and with different pre-treatments (fresh, dried, ensiled). The HGT allows estimating the digestibility and the metabolizable energy content of the pomaces. In addition, the production and composition of fermentation gases (methane, carbon dioxide, hydrogen) are analyzed. The results of this internship project will be used to identify type, concentration and pre-treatment of fruit pomaces that are suitable for ruminant nutrition without negatively affecting the rumen microbial ecosystem. Therefore, this internship project will deliver the basic information necessary for a following in vivo feeding experiment in dairy cows and beef cattle to investigate the effect of pomace feeding on animal product quality (milk and meat).

Treasurer in the Oniris' junior company association.

Labor internship during 4 weeks in the chocolate factory Michel Cluizel. Observing and assisting in the areas of production, quality and R&D in addition to working on production lines. Helping in the development of a new formulation to enhance a flavor.