Tanguy Saviard

Tanguy Saviard is an experienced professional in the field of food science and innovation, currently serving as an Ingénieur R&D at SILL Entreprises since July 2023, conducting research within the SILL Innovation unit at UMR STLO (INRAE). Prior to this role, Tanguy Saviard worked as an Assistant ingénieur de recherche at C2VN, focusing on the preclinical determination of biomarkers related to essential amino acid deficiency. Previous experiences include research roles at INRAE, wherein Tanguy studied the in vitro digestion of dairy products, and at Fromagerie Gillot, where responsibilities included improving organoleptic profiles and ensuring hygiene compliance in dairy production. Tanguy gained agricultural experience through roles in vineyard operations and ostrich farming. Tanguy holds a Diplôme d'ingénieur en Agroalimentaire from L'Institut Agro Rennes-Angers and a Master 2 in Nutrition from Université de Rennes I.