I am in last year of engineering school, AgroSup Dijon, speciality Food Industry and I am following the dominant Industrial Microbiology and Biotechnology. In the same time, I am doing a second year of Master: Microbiology and Physico-chemistry for food and wine Processes, in double-diploma.
. 2018 – 6 month internship at Institut Pasteur (Paris, France): CRISPR assisted editing of cyanobacteria genome (genetic, data-mining, microbiology).
. 2017 – 5 month internship at Lawrence Berkeley National Laboratory, Joint Genome Institute (California, United-States): CRISPR – Cas9 in vitro (genetic, plants biology, microbiology).
. 2016 – 2 month internship at Senagral (Jouy, France): fresh-milk product (microbiology, biotechnology, production).
. 2014 – 4 month internship at Food Research and Development Center (Saint-Hyacinthe, Canada) : Umami in “chilled” pork meat destined to the Japanese market (food technology, biochemistry, cellular biology).