Julie Deviers is a dedicated Food Scientist at MANE since April 2017, previously completing a master thesis at the same company focusing on the evaluation of the colloidal stability of flavour emulsions. Julie has also gained research experience through an internship at the Unité Fonctionnalité et Ingénierie des Protéines, where the role involved characterizing protein-protein interactions related to hRad51. Further experience includes a scientific support internship at Centre Abadie - CHU de Bordeaux, which involved engaging with hospitalized adolescents through science-related activities. Julie holds a Master 2 in Engineering of Health with a focus on Innovative Formulation Technologies from ISSBA, a Master 1 in Health Biology from Nantes Université, and a Bachelor's degree in Health Biology with a specialization in Biochemistry from the Université de Bordeaux. Julie began academic pursuits in medicine at Université de Limoges and obtained a Scientific Baccalauréat at Lycée Pré de Cordy.
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