Karine Percevault

Karine Percevault has a diverse range of work experience in the food industry. Karine started their career as a Food Research Assistant at The University of Nottingham in 2011. Karine then worked as an Au pair girl for a brief period before joining Sobreval, a vegetables preparations and desserts production company, as a Food Production Operative in 2013. In 2014, Karine worked as a Product and Process Development Assistant at Cargill in their Global Oils Product and Process Development laboratory. Karine then joined the French National Institute for Agricultural Research as a Nutrition Research Assistant in 2015. Karine later moved to Nestlé where they worked as an R&D Project Manager from 2016 to 2018. During this time, they gained experience as an R&D Engineer at Cogedal from January 2018 to September 2018. Karine then joined Alliance Gums & Industries and worked as an R&D Engineer from November 2018 to July 2022. Currently, Karine is employed as a Product Developer at OLALA! (ex Seafood Reboot) from August 2022.

Karine Percevault's education history begins in 2009 when they attended the IUT de Saint-Brieuc / University Institute of Technology. There, they pursued a DUT in Biology with a focus on Biological and Food sciences, completing their studies in 2011. Following this, in 2011-2012, they attended the Université de Rennes I, where they studied Nutraceutic - Biology as part of their third year in a Bachelor's degree program.

Moving forward, Karine Percevault enrolled in the Graduate School of Chemistry, Biology and Physics (ENSCBP) in 2012, where they specialized in Innovation and Human Nutrition as a Food Science Engineer. Karine completed their degree at ENSCBP in 2015. Additionally, they pursued further education at the Université de Bordeaux in 2014-2015, earning a Research Master's degree in Health and Human Nutrition. The specific field of study for this degree is not provided.