CHRISTINE COUNET-KERSCH

I am doing long-term research in order to improve, innovate or maintain the flavours of dairy products (or fruit juices). I am working for instance on the flavours of low-fat products as well as on the stability of the products during the storage... Flavour consists of taste and aromas. To analyse the flavours, I use both analytical results generated by machines and sensory results of a trained panel. A nose is more sensitive than any detectors can be

I am doing long-term research in order to improve, innovate or maintain the flavours of dairy products (or fruit juices). I am working for instance on the flavours of low-fat products as well as on the stability of the products during the storage... Flavour consists of taste and aromas. To analyse the flavours, I use both analytical results generated by machines and sensory results of a trained panel. A nose is more sensitive than any detectors can be.

„Evolution of the taste of chocolate (bitterness, astringency) during the conching process“, Institut fuer Lebensmittelchemie

Project coordinator „Innovative antioxidant extracts from cacao and chocolate“ (INBR) in collaboration with the Puratos Group, Groot-Bijgaarden, Belgium Skills: project management and coordination of clinical trials (phase I), formulation of a soft drink, chemical analyses, management of students, writing of papers and reports

Subject : Development of a new functional beverage based on chocolate polyphenols in collaboration with SPADEL HPLC-APCI-MS, Soxhlet, polyphenols extractions, sensory analyses, formulation of a beverage, management of students, writing of papers and reports

Masters : Evolution of the dark chocolate aromas during the conching GC-MS, liquid-solid extractions, aroma analyses, sniffing