Agathe Levavasseur

Agathe Levavasseur is an accomplished R&D engineer with extensive experience in the food industry. Currently employed at ST MICHEL BISCUITS since February 2019, Agathe focuses on the development of yellow pastry products, including madeleines and brownies. Prior to this role, Agathe completed a final internship in R&D, leading a clean labeling project for pastry products, which involved sourcing raw materials and conducting various tests. Experience also includes a seasonal quality assistant position at Les Maîtres Laitiers du Cotentin, a product development internship at Riddet Institute focused on extending the shelf life of chocolate truffles, and various roles at Disfrais and TARTEFRAIS that provided foundational skills in operations and process improvement. Agathe holds a degree in agro-food engineering with a specialization in food sciences and business management from L'Institut Agro Rennes-Angers, completed in 2019.