Mathilde Loas is an RD&A Scientist specializing in proteins at Kerry since January 2022. Prior experience includes an internship at Danone in 2021, focusing on dairy ingredients research and product trials, and a position at Mondelez International, where Mathilde supported applied research in cream cheese. Additional internships in Research & Development at ECLOR and Agriculture and Agri-food Canada provided further expertise in food science. Mathilde holds an engineering degree in Food Science from L'Institut Agro Rennes-Angers and a DUT in Biological Engineering from La Rochelle Université, complemented by a Baccalauréat Scientifique from Lycée Victor et Hélène Basch.
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