I worked several months as a sensory and consumer scientist and then realized a PhD, dedicating the last four years to the sensory science.
My PhD took place under industrial contract and gave me the longing to manage sensory projects in a private company.
I am thus looking for a position of sensory researcher and/or of sensory manager.
65 contacts
Lucie Perrin
Sensory scientist (PhD)
- France
| English | French |
Schools attended |
GPSA (ENSBANA, DESS Gestion des propriétés sensorielles des Aliments) |
IUVV (Institut Universitaire de la Vigne et du Vin Jules GUYOT (IUVV Jules GUYOT)) |
Université Dijon Bourgogne (IUT - Institut Universitaire de Technologie) |
2008 : Agrocampus Rennes |
Sensory scientist
| |
Writting of scientific articles | |
Sector: Professional training |
2005 - 2008 : Interloire |
PhD Student
| |
PhD under industrial contract Project: Research of sensory methods applied to wine and usable by the wine profession. Project associating Grappe Laboratory - ESA, Interloire (the interprofessional organisation for Loire Valley wines) and the laboratory of applied mathematics of Agrocampus Rennes. - Comparison and improvement of sensory methods (Conventional Profiling, Free Choice Profiling, Napping) - Comparison of professional juries versus trained panel - Organisation of the sensory and training sessions - Sensory data treatment and multi-block analyses (such as MFA and HMFA) - Scientific communication (oral presentations and articles), scientific popularisation towards the wine professionals | |
Sector: Wines - Spirits |
2004 - 2005 : Ecole Supérieure d'Agriculture (Angers - 49) |
Sensory and consumer scientist
| |
In charged of the study for an external client (CIVN: interprofessional organisation of the wines from Nantes) - Organisation of a consumer-test in 4 cities (in France) - Data treatment and presentation of the results to the client | |
Sector: Wines - Spirits |
2004 : Institut Coopératif du Vin (Lattes - 34) |
Junior scientist
| |
Sensory analysis of grape berries - Management of an internal trained panel for sensory analysis of grape berries - Design of the training stage before the availability of the berries because of its seasonality - Global improvement of the sensory method set up by the ICV - Involvement in the activities of the experimental winery | |
Sector: Agribusiness and agriculture |
2003 - 2004 : Firmenich |
Student
| |
Industrial project for the Firmenich society (Aromas influence upon the « fat » perception), included in the master formation | |
Sector: Agribusiness and agriculture |
2002 : Gresser Oenologie (Andlau - 67) |
Sector: Wines - Spirits |
2001 - 2002 : Association des Etudiants en Oenologie et Viticulture de Bourgogne |
Sector: Not for profit associations |
2001 : Guinama (Valencia - Espagne) |
Sector: Luxury Goods and Cosmetics |
2001 : Cave Coopérative des Vignerons de Buxy (71) |
Sector: Wines - Spirits |
Interests |
Climbing, Travels, Cooking |