Julie Bullard

Julie Bullard is an experienced food technologist currently working in R&D at Lassonde since November 2015. Prior to this role, Julie Bullard served as a technical advisor in R&D at VEGPRO INTERNATIONAL INC. for nine months in 2015 and contributed as a food scientist focusing on innovation at Liberté Canada from February 2010 to February 2015. Earlier experience includes a research position at Agriculture and Agri-Food Canada, where Julie Bullard conducted a project on the interaction of lactic acid bacteria producing exopolysaccharides and their effects on the rheological properties of yogurt. Julie Bullard holds a Master of Science in Food Science and Technology from Université Laval and a Bachelor's degree in Biological Sciences with a focus on microbiology and immunology from Université de Montréal.