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Thibaut DOSNE

LONDON

En résumé

I am an enthusiastic, creative and independent foodie, always seeking for the new trends and interested in the composition, the flavour profile and the development of new food products.

With my 5 years experience, I had the opportunity to work on both scientific and NPD projects and gain experience in and knowledge about the food, the flavour compositions and processes, as well as the development of innovative products for the confectionery and cereal categories for some of the world leading food companies.

My goal is to play a major role within the food industry by contributing to the development of innovative products that will delight the consumers.

Mes compétences :
Analyse statistique
aromes
Évaluation sensorielle
Formulation
Statistique
Feature Films
gain experience
Statistical data analysis
Resource planning
Project Management
Product Development
Navision
Microsoft Word
Microsoft PowerPoint
Microsoft Office
Microsoft Excel
HPLC
Enlistment

Entreprises

  • Fuerst Day Lawson - Product Developer and Head of Chocolate Projects

    2014 - 2015 - Managing new product development, recipe renovation and cost improvement recipes

    - Designing, organising and executing prototype and production samples

    - Developing food products for confectionery (eg: white, milk and dark chocolates), cereal (eg: granolas, oats and multi-seeds) and bakery (eg: crumbles, biscuits and shortbread crumbs)

    - Implementing , improving and bringing solutions for bakery and chocolate production processes

    - Performing market research to follow the latest trends and products from the competitors

    - Organizing project meetings with customers, suppliers and cross functional teams (marketing, sourcing and production)

    - Managing resources (sourcing new or existing raw materials, equipment training, costing)

  • Mondelēz International - Food Scientist

    CLAMART 2013 - 2016 Post Master Internship (Leonardo Program) April 2013 - October 2013,
    Food Development Scientist October 2013 - November 2014 and December 2015 - June 2016

    - Designing, planning and executing new product development, product renovation and cost improvement recipes for chocolate within the Ingredients Research Team

    - Organizing and preparing trials by managing raw materials supply, defining equipment needs & installation

    - Designing, organizing and executing chocolate prototype, bench scale, pilot plant and factory samples

    - Organizing and preparing chocolate prototypes and production samples for flavour analytical and sensory assessments

    - Organizing, performing sensory evaluation of chocolate samples (Comparison test and QDA) and analysing the results

    - Organizing and attending project meetings with cross functional (eg: sensory, sourcing and analytical), cross categories (eg: confectionery, bakery and dairy) and regions (eg: Australia, India and UK)

    - Performing literature research, writing of the technical reports, presentation of ongoing and upcoming experiments

    - Ensuring that current work met Good Laboratory Practices, Health & Safety compliance and timings

    - Writing or updating equipment and product SOPs, training of the new technologists

  • French National Institute for Agricultural Research - Apprenticeship and Senior Technician

    2010 - 2013 - Designing, planning and executing flavour research experiments to identify the key aroma compounds of semi hard cheese within the Centre for Taste and Feeding Behaviour team

    - Performing and interpreting aroma isolation and characterization of semi hard cheese (Purge and Trap, GC-FID, GC-O and GC-MS/MS)

    - Performing the aroma evaluation of complex aroma mixtures (Olfactometer and Olfactoscan systems, PTR-MS)

    - Formulating, flavour matching and applying bespoke flavourings in different food systems (cheese and caramel)

    - Organising, performing sensory evaluation of cheese samples (Comparison test mainly) and analysing the results

    - Performing literature research, writing of the technical reports, presentation of ongoing and upcoming experiments

    - Working with cross functional teams (eg: analytical and sensory)

Formations

Réseau

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