Cléo Croze

The last CV is HERE.

R&D project manager (B2B - Tapioca applications)
Tipiak Epicerie (St-Aignan, 44860, FRANCE) | September 2023 – January 2024
Development of tapioca functional ingredient’s applications : market watch,
formulation → 2 new prototypes validates.
Support to sales department : technical support to customers, distributor training
(tecnical-commercial presentation), food industry exhibitions.
Characterization of our range of texturizers, competition watch.
R&D project manager (frozen ready meals)
Tipiak PCS (Fouesnant, 29170, FRANCE) | November 2022 – September 2023
Product developments for our clients (Freezer Centers) : formulation
(management of an R&D technician), cost price, industrialization → 4 launches.
Organization of client meetings : creativity, presentation of recipe books.
Optimizations in collaboration with the various departments → 3 relaunches.
Participation in transversal projects (ex: waste sorting, security).
Student entrepreneur diploma to develop Butternot
PeeL (Nancy, 54000, FRANCE) | October 2021 – September 2022
Managing R&D, supplies, industrialization and eco-conception.
Internship as an R&D engineer (Clean Label bakery)
CRT AGIR (Talence, 33402, FRANCE) | April 2021 - September 2021
Bibliography ; experiments ; result analysis ; optimization ; scale-up.
Internship laboratory of molecular gastronomy AgroParisTech/INRAE
Groupe de gastronomie moléculaire (Paris, 75231) | March 2020 - May 2020

Various experiences
• Winners of the Ecotrophelia (FR & EU) food innovation competition :
project manager (10 people team), leading process and eco-conception.
• Student projects : Formulation of a veggie Smart Food salad (C&DAC),
Development of a local tray-meal catering service (Les Fermiers d’ici)
• Line operator (production and packing) in a factory (Colorado Cookies)
• Extension conference « science & cooking » (Association Délires d’encre)
• MOOCs : aromatic (ISIPCA), culinary trends (Ferrandi), quality (ACTIA)
• Internships in restaurant and bakery

EDUCATION
2017 - 2021
Double degree Food Formulation Engineer – Recherche Master Food Nutrition Cosmetics
ENSAIA (Nancy, 54000, FRANCE)
Erasmus mobility Food and Nutrition
2019 - 2020 Warsaw University of Life Sciences (POLAND)
2015 -2017 Lycée du Parc (Lyon, 69006, FRANCE)
2012 -2015 Classe préparatoire BCPST
Equivalent to A-levels in Physics, Maths and Chemistry
Lycée polyvalent du Cheylard (Le Cheylard, 07160, FRANCE)