Aliette Verel

Consultant after  41 years’ experience of R&D teams management in Cereals  Research and Development applied to baked cereal products: breads, biscuits, cookies and pastries, in international companies (Danone, Kraft Foods, Mondelez)

Competencies in wheat and wheat flours functionality in relation to technological and nutritional properties of baked cereal products. These competencies include flour constituents’ knowledge (proteins, carbohydrates, fibres…) physicochemical characterization of these constituents and other raw materials and ingredients used in baked products.

Industrial partner of research collaborations with public research institutes in France, Europe and USA.

Scientific publications and member of Cereals Associations