OLVEA
Margaux Lestien has had a varied and extensive work experience in the field of product development. Margaux began their career in 2003 as an R&D Formulation Laboratory Intern at LVMH. In 2004, they took on an R&D Laboratory Intern role at Parfums Christian Dior. In 2009, they took on a role at SACI-CFPA that encompassed R&D, Marketing and Regulatory. In 2010, they took on an R&D Laboratory Intern role at Anny Jean. In 2012, they became an R&D Intern at Benefit Cosmetics. Finally, in 2013, they became a Product Développement at OLVEA Group.
Margaux Lestien received their School Diploma in Science with a focus in Biology and Microbiology in 2005-2007 from the "Baccalauréat" (French School Diploma). Margaux then went on to receive their Bachelor of Science in Chemistry from UVSQ Université de Versailles Saint-Quentin-en-Yvelines in 2007-2010. Finally, Margaux Lestien obtained their Master in Cosmetic and Commercialization in Fine Chemistry from Université Aix-Marseille III in 2010-2012.
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.