OLVEA
David Lesne has a long and varied work history. David began their career in 2006 as a Chef de Projet R&D at Laboratoire EDELWEISS. In 2007, they took on the role of Responsable d'équipes de production at Petit Navire. In 2009, they moved to Auchan Retail and became the Responsable du rayon boulangerie/pâtisserie. In 2010, they joined Lesaffre as the Coordinateur qualité séchage and then Ingénieur qualité séchage. In 2019, they joined OLVEA as the Quality manager and then Ingénieur Qualité Process.
David Lesne completed a Diplôme d'ingénieur en agroalimentaire from AgroSup Dijon in 2006, in the field of Agroalimentaire, option formulation et qualité des aliments. Prior to this, they obtained a DEUG Sciences et technologie from Université Henri Poincaré, Nancy 1 in 2003, in the field of Sciences de la vie option chimie. David also attended Lycée Georges de la Tour from 2000 to 2002, taking Classes préparatoires BCPST I et II.
OLVEA
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OLVEA operates in the oils and fats industry. They manufacture and supply vegetable and fish oils. Fish oils are used in sectors such as food, dietary supplements, infant nutrition, aquafeed, pet food, and technical applications. Vegetable oils and specialty ingredients are used by the cosmetic, pharmaceutical, and food industries. The deliveredoils are controlled according to HACCP methods for the safety of chemical, allergenic, physical, and microbiological hazards. Additionally, the company checks suppliers' analysis reports and on-site and COFRAC-accredited labs for contaminants. They manage the process from quotation to delivery.