Mathilde Galizzi

Mathilde Galizzi is an experienced professional in the food technology and processing industry, currently serving as Responsable Process and Référent Méthodes at KERMENE since October 2021. Prior to this role, Mathilde held positions at CAPITAINE HOUAT from June 2020 to October 2021 as Alternante Méthodes - Amélioration Continue and Assistante ingénieure Agroalimentaire, where responsibilities included reducing salt content in shrimp and defining protocols for new products. Experience also includes a short internship at SOCOPA Viandes as a Production Operator in June 2019 and a Quality Intern role at Brasserie Régal'Potes, where involvement included implementing HACCP methodology. Mathilde holds a Diplôme d'ingénieur in Food Technology and Processing from Ecole Supérieure d'Ingénieurs en Agroalimentaire de Bretagne Atlantique (ESIAB) and a DUT in Biological Engineering with a focus on Food and Biological Industries from IUT Thionville-Yutz.