Jérôme Tantin

Comparative study of flavour carriers used in canned ready to eat meals:
• Bibliographic searches, making of the experimental protocol;
• Fabrication of the ready to eat meals samples (sauce samples);
• Realisation of a sensory analysis : recruitment and training of an expert jury;
• Statistical results treatment and creation of a decision tree for the manufacturers.

Sauces and ready to eat meals:
• Formulation of innovative recipes, raw materials tests;
• Process optimisation;
• Industrialisation : coordination of industrial tests;
• Organisation of consumer tests.