Emilie Brouillon

Emilie Brouillon has extensive experience in research and development within the food industry, currently serving as Chef de projet recherche et développement at ALSACE LAIT since October 2007. Responsibilities include sensory analysis, product development for various dairy products, conducting trials, and improving product quality and costs. Previous roles include food technologist at Fromatech Ingredients, engineer in research and development at Ingredia Dairy Experts, and project leader at Laïta, among others. Emilie holds a Master 2 in Innovations en industries alimentaires from Université de Bretagne Occidentale and a Master 1 in Biotechnologies et bio-industries from Université de La Réunion, alongside a BTS in Biotechnologie.