Dr. Marie-Hélène Desmonts is an engineer from ENSAIA (National School for Agronomy and Food Science) in Nancy (France) and obtained a PhD in Food Science from the University of Strasbourg (France) about irradiation of meat products.
She is a Senior Food Project Manager at Aerial with a long experience in the characterisation of the quality (sensory properties) and safety (classical microbiology and molecular biology) of food. She is involved in numerous studies in these fields for the food industry. She has been involved in national and european research and development projects for better food. She is also responsible for Aerial’s accredited sensory analysis laboratory.