Sandrine Jouanny

4 years in Research and Development for the Nutritional Healthcare Business based in the UK.
This business compromises 3 major brands: Horlicks, Ribena and Lucozade.

1. Project leader for the implementation of a Quality Management System within R&D

1.1 Prepared and presented the initial proposal for approval by the Vice President which lead to the project kick off in Q1 2006.

1.2 Conducted the gap analysis of the current system against GSK Internal Standards, British Retail Consortium standard and ISO9001.

1.3 Identified consultant to guide the team through the implementation.

2. Project leader for the Horlicks Development Team based in Slough.

2.1 Developed a range of low calorie (40 kcal) malt base powdered drink meeting tights Nutritional Claims and Cost of Good (COG) requirements for brand extension in 2007. The chocolate variant achieved higher ranking than the competition in quantitative consumer research.

2.2 Rationalised the primary production from 3 bases to 1 for all 14 markets supplied from the Slough factory.

*Identified major markets requirements and COG limits.
*Developed a formulation that rated at parity in consumer research with the best of the 3 bases although providing a cost saving of £160,000 per annum.
*Successfully timed the R&D development plan with local marketing relaunch plans.

2.3 Changed the process of Horlicks Chocolate from wet processing to dry blending leading to a COG reduction of £200,000 per annum without changes to the organoleptics, similar ingredients list and nutritional claims.

Secteur : Agroalimentaire et agriculture

Process Technologist for the team managing 3 UK retailers chilled pizza accounts.

1. Responsible for managing new products launch following concept signed-off by retailer: conducted required trials, approved product specifications and artwork, supervised launch.

2. Set up off-line weighing scales to ensure accurate measurement of key ingredients for the Perfectly Balance Waitrose range to ensure claims on salt and fat levels were met.

3. Introduced the engineering team to a consultant for the assessment of the pizza oven using heat transfer measurement technology thus leading to a better understanding of the requirement for the commissioning of a new oven.

Secteur : Agroalimentaire et agriculture

Food technologist based at the UK R&D Centre and 1 year in Finland.

1. Lead project for the optimisation of a recently transferred biscuit line in Finland achieving reduction in consumer complaints by 80% and production results improvement by 50% on a speciality iced biscuit line.

2. Co-ordinated project in French biscuits factory on baking process improvement. The team replaced 1/5 of the burners without production stoppage and standardised the control procedures used on the line leading to waste reduction & quality improvement.

3. Assisted project leaders in various New Product Development and Operational Support projects for the Hungarian, Polish and Dutch markets.

Secteur : Agroalimentaire et agriculture