Microsoft Word - LowLactose_ERP-Proposal-May2019

SKILLS & EXPERIENCE

Innovative, curious, result oriented, team player, problem solver, insight for a global approach, enthusiastic with good interpersonal skills, good writing skills and oral communication.

Personal skills

Broad knowledge in sciences with particular expertise in analytical methods for the monitoring of chemical contaminants and authenticity of food. Experienced in method officialization with international organizations (AOAC, ISO, IDF, CEN).

Scientific knowledge

Experienced in coaching to solve problems and to align for achieving defined objectives.

People management

Experienced in objectives setting and time management in order to deliver according to the expectations. Flexible when objectives need adjustment. Keep the focus and try to maximize the impact of the deliverables.

Project management

Application of ISO 17025 ‘General requirements for the competence of testing and calibration laboratories’ and NQMS.

Standards

NETWORK

Strong interactions with NQAC, CO-QM, NN, and some PTCs and R&D Centres.

Nestlé

Worldwide network of universities, institutes and reference laboratories dedicated to food quality, safety and analysis.

Scientific community

Member of the Community on Chemical Contaminants and Residues in Food, and the Stakeholder Panel for Strategic Food Analytical Methods.

AOAC

Member of the Standing Committee on Analytical Methods for Additives and Contaminants. Project Leader of Work Item ‘Guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS’.

ISO/IDF

Member of the working group ‘CEN/TC 275/WG 13 – Process contaminants’.

CEN

Participation at 19 th Session of Codex Committee on Residues of Veterinary Drugs in Foods (2010)

Codex Alimentarius

PUBLICATIONS

Analytical chemistry

27 original articles in peer-reviewed journals. Three of them are listed below: Delatour Th., Savoy M.-C., Tarres A., Bessaire T., Mottier P. & Desmarchelier A. 2018 , Food Control , 94, 353-360, Low false response rates in screening a hundred veterinary drug residues in foodstuffs by LC-MS/MS with analyte-specific correction of the matrix effect. Delatour Th., Racault L., Bessaire T. & Desmarchelier A. 2018 , Food Addit. Contam. A , 35, 632-645, Screening of veterinary drug residues in food by LC-MS/MS. Background and challenges. Frank N., Bessaire T., Tarres A., Goyon A. & Delatour Th. 2017 , Food Addit. Contam. A , 34, 1842-1852, Development of a quantitative multi-compound method for the detection of 14 nitrogen-rich adulterants by LC-MS/MS in food materials. 9 original articles in peer-reviewed journals. Three of them are listed below: Yuan Y., Tarres A., Bessaire Th., Rademacher W., Stadler R.H. & Delatour Th. 2017 , Food Chem. , 228, 99-105, Heat- induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products. Bessaire T., Tarres A., Stadler R.H., Wermann S., Hofmann J., Theurillat V., Combremont R. & Delatour Th. 2016 , J. Agric. Food Chem. , 64, 1185-1190, Mepiquat: a process-induced byproduct in roasted cereal-based foodstuffs. Hammel Y.-A., Dubois M., Delatour Th. & Stadler R.H. 2014 , Food Addit. Contam. A , 31, 226-233, N,N- Dimethylpiperidinium (mepiquat): Part 1. Formation in model systems and relevance for roasted food products.

Mechanistic studies