Julien Kistner

Julien KISTNER is an experienced food engineer currently working at La Patisserie Numerique since April 2022. KISTNER previously served as a doctoral researcher at Université de Reims Champagne-Ardenne from October 2018 to April 2022, focusing on the development of microparticles through an emulsification process involving transacylation reactions, studying various parameters influencing particle characteristics. Educational background includes a Doctorate in Microencapsulation from Université de Reims Champagne-Ardenne, completed in 2021, and studies at Ecole nationale supérieure de Chimie de Rennes, specializing in Chemistry with a focus on Formulation and Characterization. Prior experience includes internships at Solvay, Tohoku University, and Ferco Ferrures De Batiments, where KISTNER worked on emulsions, protein interactions, and materials studies, respectively.