Baptiste M. is currently pursuing a PhD in Food Science at CIRAD, focusing on the effects of matrix on aroma release and perception of chocolate. Baptiste has previous experience as a teaching assistant at L'Institut Agro Montpellier, where responsibilities included sensory analysis and new product development. A research internship at Bel involved molecular and sensory characterization of plant-based food matrices, utilizing techniques such as GC-O/MS and data analysis. Additional internships at Technical University of Munich, CHOU CROUTERIE MEYER WAGNER, and Université de Bourgogne contributed to skills in food science, process operation, and microbiology. Baptiste holds an Engineer's degree in Sustainable Food Formulation and a Master's in Physical-chemistry for Food and Wine Processes, and is engaged in multiple academic and research projects.
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