Carole PROST, ONIRIS-GEPEA, France
Carole PROST, started her career in 1996 after her PhD on Biscuit Aroma obtained with industrial partnership. She has been working for the past 20 years in the research field of Chemistry and analysis of food flavor : Characterization and flavor quality determination, Use and conception of instrumental and sensory methods to identify and quantify character-impact flavor compounds in foods/agricultural materials (5 patents). She has been involved in different E.U. research programs : EU-SWEET, EU-PLEASURE, EU-FRESH BAKE, EU-BIOTECMAR, national and regional programs in the thematic area of “Food Quality and Safety” and on sensory and aroma field. She has a long experience in collaborating with the food industry i.e. cereal baking and other processes for food applications.
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