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Axelle FRACHON

Neuilly-sur-Seine

En résumé

Spécialiste dans la création d'arômes sucrés, principalement pour les boissons.

Onze années d'expérience dans l'industrie aromatique:
- Firmenich Paris: apprentissage ISIPCA en application.
- Perlarom Belgique: analyse sensorielle et aromaticienne junior
- Danisco Belgium: aromaticienne
- Firmenich Belgium: aromaticienne

Autres centres d'intérêt: événementiel, organisation de voyage, arts.

Mes compétences :
Art
Création
Evénementiel
Innovation
Méthodique
Olfaction
Organisé
Recherche
Organisation

Entreprises

  • Firmenich

    Neuilly-sur-Seine maintenant

  • ISIPCA - Lecturer

    2012 - maintenant Initiation to flavours, technical and legal aspects
    How to smell and how to describe your sensations, smelling vocabulary
    Briefing, flavours’ selection and collection creation process

    Workshops and lectures about perfumes and how to smell:
    - DIY workshop on perfumes
    - Smelling and tasting: history, physiology and games


  • Firmenich - Flavourist

    Neuilly-sur-Seine 2007 - 2015 Creation and counter-type of sweet flavours: top-notes, juice-bases, emulsions

    Development of new concepts with application technologists and marketing team

    Development of recipes and flavours selection to match clients’ requests

    Sensorial evaluation, organoleptic descriptions, tasting tests

    Superuser of Innovation computer databases for Belgian subsidiary

  • Danisco - Aromaticien

    Paris 2002 - 2007 Creation and matches of clear flavours and compounds
    Flavours selection
    Superuser of Innovation computer databases for Belgian division
    Creation of a raw materials training

  • Perlarom - Application specialist and Junior flavourist

    1997 - 2002 Development of recipes, creations and market leaders types, mainly for beverage
    Responsible for sensorial evaluation for the ISO certification
    Assistance to Senior Flavourists

    Designing a process to select flavours on commercial, marketing and organoleptic criteria
    Creation of a “Flavours collection”
    Sensorial analysis tests: tritest, duo-trio test, spider profiles

Formations

Réseau

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