YOUSSEF BOUAMAMA

Youssef Bouamama has a diverse work experience spanning various industries. YOUSSEF began their career as a Quality Assurance Intern at North Africa Bottling Company / Coca-Cola in 2012, where they updated the HACCP plan and conducted water analysis. YOUSSEF then worked as a Project Student Intern at Société Industrielle Oléicole de Fès in 2013, contributing to a student project.

In 2014, Youssef worked as an R&D Project Intern at Laboratoire LESCUYER, where they developed a new dietary supplement based on red yeast rice and studied its effectiveness against cholesterol. YOUSSEF then joined Lesaffre as a Process Biotechnology Intern in 2015, gaining experience in bioprocessing procedures.

In 2016, Youssef worked as a Production Support at Huhtamaki, providing assistance in production operations. YOUSSEF then joined Burg Groep in 2017 as an Engineering Intern, where they analyzed malfunctions and participated in continuous improvement initiatives.

Continuing their engineering journey, Youssef interned at EURALIS in 2018, where they implemented the Six Sigma-DMAIC method to improve process quality. YOUSSEF also worked at Loeul et Piriot SAS as a Production Team Leader and Production Planner from 2018 to 2020. In these roles, they managed production teams, optimized product change methods, and improved material losses.

Most recently, Youssef Bouamama joined Europe Snacks France in 2020 as a Team Lead Manager, overseeing and coordinating team activities.

Youssef Bouamama completed a Master's degree in Biotechnology and Management in Agro-Industries from La Rochelle Université. YOUSSEF attended the university from 2016 to 2018.