Clemence de Menorval

Clemence de Menorval has a long and varied work experience starting in 2008 as a Project Manager at St Michel Biscuit France. In 2011 they moved to Barbara's Bakery/Weetabix North America as an R&D Project Manager. In 2013 they joined Danone Dairy/Stonyfield Farm as an Ingredient Developer - R&D Scientist II. From 2015 to 2021 they worked at HP Hood LLC as a Category Scientist - Cultured Products and Senior Scientist - Product Developer. Currently, they are the Director of Food Innovation at Tender Food.

Clemence de Menorval obtained a Master Degree in Food Science from AgroParisTech between 1999 and 2004.