Camille Ladislas-Piotruszynski

Study of the impact of different flours and glutens on the product stability during the production and on the final product quality. • Product optimization and improvement: cost, loss, recipe. • Establishment of specification for product evaluation. • Establishment of new equipment: floor control and staff training to its use

Preference Mapping: Internal Preference Mapping with incomplete dataset • Sensory analysis on perfumes. • Internal and external Preference mapping with hedonic dataset. • Internal Preference mapping on incomplete dataset with different methods: using external preference mapping, using ANOVA, using NIPALS algorithm or PRINQUAL (SAS). • Critical analysis of incomplete Pref map efficiency with different indicators: correlation coefficients, stability of mean, study of the RV.

Faculty of food technology and biotechnology of Zagreb - Croatia • Improvement in the use of laboratory equipment: HLPC and spectrophotometry. • Integration within a research group on fruit wines

LIVRAC is a mill. • Analysis on 2011 harvested wheat. • Mastery of laboratory test on floor (Alveograph). • Raw material monitoring (wheat crop 2011).) In parallel, bread was made with the wheat to observe its characteristics during bread making

Industrial Bakery. • Job versatility within the factory. • Adaptation to a foreign company

Tomatoes, cucumbers and strawberries producers. • Checking of supplier’s products. • Corrections and recommendation to prevent stock problems

Specialization in statistics