Motivation

Include all relevant expertise & employees (R&D, Marketing, Regulatory, IP, Sales, etc.) in product innovation & development; make it happen together

Experience

Product Innovation & Development in fruit, beverages, dairy, baking, savoury and other food ingredient products and production processes.

Recommendations

 "Lucie is "the needle in the haystack" ! Bright, with class, humble, hard working, expert in connecting technical needs with the most adequate experts and a true team builder. Within a corporate context, Lucie easily travels through silos and barriers, linking and inspiring the right people to follow her path….”

Maria de Bettencourt Tavares, Head of Collaborative Innovation at Givaudan

Expertise

Fields of expertise:

• Molecular biology of microorganisms (fungi) and plants
• Microbiology
• (Applied) Biochemistry
• Enzymology
• (BioIT)

Examples :
Commercially succesful new baking enzyme: WO2013113665 (A1) Alpha - amylase

Taste developing enzyme for dairy applications: WO2010102976 (A1) Pregastric esterase and derivatives thereof