Julia SALTEL
Junior R&D Manager, Puratos
Graduated from AgroParisTech, I joined, on the 1st of March 2010, the Puratos company : BU Patisserie "Fillings and Decors".
Very interested in innovation, I chose to specialize in Food Science.
During 2 years, I acquired knowledge in production, quality, marketing, microbiology.
Then, I specialized in Food Science. I developped knowledge in product development, sensory analysis, statistics and ingredients.
I led projects on very diverse products (powder, dairy, beverage) and halfway between Research & Development and Production. So, I'm able to work from laboratory to industrial scale and to fit onto diverse food process
I'm dynamic and persevering : when I lead a project, I'm never giving up !
I'm creative : I'm able to find alternatives to solve a problem.
I'm rigorous and well-organized : I know how to manage my time in order to complete successfully a project in due time.
I'm keen to understand people requests and to communicate information. I like working on my own and in teams.
Born in France on the 4th of May 1986, I'm 23 years old
I have my driving licence since 2004 and I'm willing to travel all over France and in Europe.
Computer skills :
-Microsoft Office (Word, Excel, Powerpoint, Publisher), Access, XLStats
-Programming : Matlab and Scilab
Languages :
-French : mother tongue
-English : Fluent. I'm able to follow a conversation and participate. I can present results during a meeting. A 6-month placement in the UK at Kraft Foods helped me to developp my technical vocabulary.
-German : good knowledge
If you are interested in my profile, don't hesitate to contact me !
88 contactsAs Junior R&D Manager, I'm working on fillings and decors for Patisserie
- cream, chocolate & fruit fillings
- concentrated, spray & cold glazes
- Icings, & Fudges
These products are dedicated to artisans, semi industrials and industrials.
My role consist in :
- Giving support to our subsidiaries located around the world
Training sessions to R&D and sales on product knowledge, benchmarking of local products.
Develop locally new products, technologies...
- Following the quality and Improving the existing products' ranges
- Creating new products based on requirements set up in collaboration with sales people and customers (international range or tailor-made) from laboratory scale to industrial scale.
2009 - 20096-months placement completed in the Soluble Coffee Development Group : Banbury, United Kingdom.
« Analysis of the diversity of the soluble coffee consumption pattern in Central and Eastern Europe via the analysis of consumer tests and product sensory profiles and its applications for the product developers. »
The aim of this study was to investigate a way of analysing consumer tests based on segmentation according to the way consumers prepare their soluble coffee. In order to reach this objective, statistics tools were used and the sensory profiles of some products were analysed.
It gave a better view of the differences and similarities within and between the countries of the area studied, which can be used by the product developers.
Finally, recommendations have been built for the product developers.
2008 - 20096-months project completed in Massy (91), France.
« Study of different maize starches and of the range of textures, which can be obtained during dairy dessert cream manufacturing at pilot plant scale. »
The aim of this study was, first, to adapt the dairy dessert cream’s process at pilot plant scale.
Diverse prototypes were produced with a design of experiments and microscopic observations and rheological measurements were developed in order to assess the final products.
2007 - 20074-months placement completed in the Food and Pharmaceutical Applications Group: Lestrem (62), France.
« Feasibility study using Roquette’s products to make coffee whitener ».
The aim of this placement was to substitute all or just a part of the sodium caseinates for proteins produced by Roquette in the formula of a spray-dried coffee whitener. In order to meet the objective, the effects of several parameters on the emulsion formation were studied: the concentration of protein and buffer salts, the ratios of sodium caseinate / Roquette’s protein, the homogenization and pasteurization…
This research was very successful. Many prototypes were of interest and were validated at the end of my placement.
This research was very successful. Many prototypes were of interest and were validated at the end of my placement.
Finally, a presentation of my work was made to the customer who requested the study from Roquette in January 2008.
2007 - 20071-month placement completed in the Perfumes Production Group : Compiègne (60), France.
The major part of my work was as an operator.
My job consisted in recycling the alcohol used to rinse the tanks in which perfumes are made. At the beginning of a new manufacturing process of one of Chanel’s perfumes, I had to look for the recycled alcohol in respect of the fragrance made. Then, I put it in the vat used for the manufacturing.
I also worked in other departments: quality, bottling, packaging.