Mathilde Cancalon is a postdoctoral researcher at INRAE, focusing on integrating native lipid bodies from plants into infant food preparations. They completed a doctoral thesis at CIRAD in 2024, studying the mechanisms of lipid oxidation and antioxidants in complex food matrices. Mathilde also has experience as a research engineer in sports nutrition at Massey University and participated in developing a health-oriented dairy dessert during their studies at ENSCBP. They hold an engineering degree in Food and Biological Engineering from ENSCBP and have a preparatory cycle in Biology, Physics, and Chemistry from Université de Bordeaux.
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