Sebastien ROUSTEL
prof. : +45 52 18 04 21
E mail : frsert@chr-hansen.com
51 years
SKILLS IN CHEESE AND DAIRY PRODUCTS
- Development and management of strategies to optimize the performance of raw material (milk)
- Management of multidisciplinary projects and teams within the framework of innovation processes
- Characterization of products: physic, chemical, sensory and functional properties
- Reverse engineering and development of new products in the field of dairy products
- Cheese expertise: fresh cheeses, soft cheeses, PPNC, PPC, pasta-filata, cream cheeses
PROFESSIONAL EXPERIENCE
Director of Cheese&Phage application team at Chr-Hansen Denmark
• Management of the cheese application team (26 people, 14 direct reports)
• Participation in the scientific and technological strategy of the application
• Member of the Editorial board of the agri-food treatise of Techniques de l’Ingénieur (since 2001)
Senior Principal Scientist – Food Culture and Enzyme in Cheese Application at Chr-Hansen
• Management of the cross-functionality team (14 people)
• Management of the scientific and technological strategy of the cheese application team
• Cheese enzymes expertise
Director of R&D at ENILBIO of Poligny and ENIL of Mamirolle
• Member of board of ENIL, Managed 2 teams in dairy research (20 people)
• Technological expertise in dairy products (with multiple partners)
• In charge of Franc-Comtois foundation science and food culture: Academy of Sciences (since 2006)
• Expert in dairy product for INAO (Member of CNAOP) and for BPI France.
Director of GIP AgroSup Tech Est (AgroSup Dijon – ENIL Mamirolle and ENILBIO Poligny)
• Controlling the process of developing the strategy and general GIP operation
• Managed different teams in dairy research (with multiple partners)
• Technological expertise in dairy products
Manager of R&D service of ENILBIO and co-manager of UMT (Technologie Mixte Unit)
of cheeses products with INRA and Actalia
• Managed a team of 11 persons (6 technicians and 5 engineers)
• Engineering and management of Research and Development projects
• Technological expertise in dairy products (with multiple partners: see under)
• French expert for the European Association of Graduates of dairy industry (aedil)
Project manager and partnership within the ISBA-ENILBIO
• Project management in research and development for dairy companies
• Technological expertise : Dairy (Ingrédia, Sofima, H. Triballat Dairy, Lactalis, Bel, Danone, ...) Ice cream (Eurosérum, Bel industry, Unilever ...)
• Charge of Encyclopedia “Technique de l’Ingénieur - Food” (always exercised in 2023)
Formation IGREF - ENESAD - Dijon (21)
• Contribution to the implementation of traceability in the beef industry in the province of Quebec. (Ministry of Agriculture of Quebec).
Lecturer in Food Engineering - ENILBIO - Poligny (39)
• Teaching of theoretical and practical work of Food Engineering, Level III to Level I (BTS, Bachelor, Master, Engineer)
• Expertise and advice to companies: technical diagnostics, conduct applied research, training activities in the areas of dairy products, ice creams and desserts.
1993 – 1994
Pilot of manufacturing line of yogurt - Yoplait - Le Mans (72)
1991
(3 months)
Training period in Australia – VCAH Gilbert Chandler Institute – Melbourne
• Realization of a study on factors affecting the viscosity of yogurt
FORMATION
2002
Ingineer of « Génie Rural, des Eaux et de la Forêt » : AgroSup of Dijon
1995
MS « Food Sciences » of ENSBANA, Dijon (21)
1994-95
Master food process of University of La Rochelle (17)
1992
« Brevet of Technicien Supérieur », Food Industrie, ENILBIO of Poligny (39)
Languages
English: many living in anglophone countries and 7 years in Denmark
PUBLICATIONS - PATENTS
Brevets:
• Method for producing continental type cheese-EP23176053.9 (2023)
• Coagulation prediction for cheese manufacturing-EP23176372.3 (2023)
• Bypassing curd-wash in continental cheese making (2020)
• Control of eyes formation in Swiss type cheese and continental cheese type-WO2021069673A1 (2021)
• Interactions between Cultures, Coagulants and Technology to increase cheese yields-WO2019137983A1 (2019)
• Fermented milk product and preparation thereof using phospholipase-WO2019138121A1(2019)
• Reduction of microbial contamination in dairy products by phospholipase-WO2020094839A1 (2018)
• Blends of chymosin with improved milk-clotting properties-EP3255997A1 (2016)
• Method for production of solf cheese comprising simultaneous addition of acidifying bacteria and coagulant- EP3256000A1 (2016)
• Inoculation on-line for soft cheese: I5BC (2016), EP2016/052844
• Control device for controlling coagulation of milk for improving e.g. production efficiency of cheese, has obstacle placed between emission and reception units such that change of position of obstacle causes variation of received beam-Chymograph®-FR2991771A1, (2013) and DK201300093 (U3)
Publications:
• Hard and semi hard cheeses, step by step, ed Profession fromager, translated in 5 languages (Septembre 2021), p 198
• Cheese: Hot culinary uses of cheese; Handbook of molecular gastronomy, 2021
• Soft cheeses, step by step, ed profession fromager, translated in 4 languages (Mars 2020), p 170
• Cheese ripening guide, ed. Profession fromager, translated in 5 languages (V1 Dec 2017, p168 - V3 Jan 2022, p 192)
• Co-author of the fourth edition of « Le fromage », Edition Tec et Doc – 2018
• - J. Bauland, M. H. Famelart, S. Bouhallab, R. Jeantet, S. Roustel, M. Faiveley, and T. Croguennec - Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation, J. Dairy Sci. 103, 2020
• Mession JL, Roustel S and Saurel R, Interactions in casein micelle – Pea protein system : Heat-induced denaturation and aggregation, Food Hydrocolloids, In Press, Corrected Proof, Available online 22 December 2015
• Roustel S. and al, Characterization of the non-coagulating enzyme fraction of different milk-clotting preparations, LWT - Food Science and Technology, oct 2012
• Poster: Characterisation of the non-coagulating-enzyme part of different milk-clotting preparations for Cheese Symposium, september 2011, Irlande.
• S.Pochet, G. Duboz, F. Faurie, F. Buchin, S. Roustel, Aptitude à la coagulation enzymatique du lait de juments : étude multifactorielle ; Insitut français du cheval et de l’équitation, 4 mars 2010.
• Alimentation, sécurité et contrôles microbiologiques, Educagri, ISBN 978-2-84444-616-9, Déc. 2007, 205 p
• Alimentation et processus technologiques, Educagri, ISBN 978-2-84444-559-9, Septembre 2007, 293 p
• Microbiochime et alimentation, Educagri, ISBN 978-2-84444-558-2, Septembre 2007, 343 pages
• Author in Profession fromager magazine (5 edition per year) since 2015, with 2 articles in each edition regarding cheese.
• Coordonnateur of the agri-food treatise of Techniques de l’Ingénieur r - ISSN 1282-9064 and author in, with:
• Bières, (FPR313), 2023, 8 pages
• Œuf et ovoproduits, (FPR 300), 2022, 6 pages
• Cacao et chocolat, (FPR271), 2022, 7 pages
• Surimi, (FPR246), 2022, 6 pages
• Saucisse à pâte fine, (FPR231), 2022, 6 pages
• Fromage Raclette, (FPR211), 2021, 8 pages
• Fromage fondu : technologie de fabrcation et contrôle qualité, (F6311), mars 2015, 19 pages
• Fromage fondu : physico-chimie du processus de fonte, (F6310), mars 2014, 16 pages
• La zéodratation, février 2011, 8 pages
• Panorama de l’industrie alimentaire française (F1040V3 and V4), 2009 ; 2013 ; 2020, 8 pages
• L’homogénéisation à haute pression des dispersions alimentaires liquides, juin 2010, 12 pages
• Le principe de précaution, approches conceptuelles (F1112), décembre 2003, 8 pages
• L'industrie de transformation alimentaire : données économiques (F1040), juin 2003, 8 pages
• La découpe des aliments (F1230), mars 2002, 10 pages
• Cuisson-extrusion des aliments (F3120), décembre 2004, 12 pages
- Conserves traditionnelles et fermières, édition Educagri, ISBN 2-84444-003-7, 1998
- Transformer les produits laitiers frais, édition Educagri, ISBN 2-84444-219-6, 2000
- Regards croisés sur l'industrie agroalimentaire de Midi-Pyrénées, Publication Agreste 2003, ISNB : 2-11-091074-7
