Korjaukset

Paul XXX, I am 26 years old.

I am a graduate from a French engineering School in Food Industry in Lille.

I’m fascinating by science, cooking and ingredients.

That’s why I’ve chosen these studies and wanted to become an R&D engineer in food industry So I made my first internship as assistant engineer in the R & D department at the headquarters of XXX.

XXX is the world leader in the processing of vegetables.

In this Internship, I organized and conducted tests on pilot plants.

XXXX indeed wanted to know the impact of different processing methods on the nutritional qualities of vegetables.

This experience was very interesting and has confirmed my career plan.

I also discovered the scope of R & D and interaction with other services such as production and quality.

Then, I wished to experience production.

This is why I have done a specialization in food production management.

This specialization allowed me to make a six months internship of 3 months in school There was a theoretical part with distance learning and case studies.

The other part was a mission in the host company.

XXX is a specialist in milk cracking, which is to separate the different components of milk by filtration and to make milk powder by spray drying.

My mission in this business was to conduct the launching of a new line of milk powder packaging.

For this, I’ve done start testing with the supplier.

I had a role of interface with the provider, production and other services such as new construction, maintenance and quality.

I have written protocols for use and I realized the training of operators in the use of the new packaging line.

This experience was very rewarding it was an opportunity to understand the constraints and needs of a production workshop.

After that, I realized a 6-months internship within the business XXX, which was extended by a fixed-term of contract one year.

XXX is leading the transformation of chicory.

I worked on various problems : I work on all stages of the process of chicory transformation: drying, roasting, extraction and spray drying.

For one year I worked on ways to reduce acrylamide in chicory.

To realize this, I did many trials in testing center and using pilot plant from suppliers (Germany, Denmark).

As in coffee, roasting plays a vital role in the quality of the finished product.

I had the opportunity to test different technologies roasting: conduction, convection and mixed.

I was given a fixed-term contract for the company Jean Caby as R&D project manager.

XXXX is a company specialized in cooked meats.

I led various projects to develop new products for retailers.

I also worked on the improvement of existing product range for regulatory updates.

I managed the project from beginning to end until the industrialization phase.

I designed, prepared and carried out tests, on production workshops.

I also assured monitoring and analysis of the product Thanks to this experience, I improved my project management.

I was required to work with different services: production, quality, management control, and marketing.

I had to exercise autonomy because the head of R & D was based in Britain.