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I am a recent PhD graduate from Le Mans University (France). Most of my research was dedicated to the study of properties of whey proteins for applications as so-called "clean label" texturizing ingredients in dairy products.
I previously obtained my Master’s degree in Food Innovation and Product Design from two universities (AgroParisTech and Dublin Institute of Technology) and my Bachelor’s degree in Food Biotechnology from Kemerovo Institute of Food Science and Technology.
I am currently involved in postdoctoral research in the field of Soft Matter properties (stabilization of foams) in University Paris-Sud (Solid States Physics Laboratory).