Prof. Marie-Noëlle Falquet

Profile

Prof. Marie-Noëlle Falquet Dozentin für Lebensmitteltechnologie

Lecturer in food science for BSc in Food Science
Lecturer for MSc in life sciences - specialisation "Food Nutrition & Health"
Lecturer for continuous training (MAS Food Safety, CAS International Food Business)
Research projects in the fields of food and nutrition
Coordination Master MSLS - Specialisation Food Nutrition & Health

Food Technology: carbohydrates/lipids in food technology, food manufacturing, food processes
Food regulations
Food & Nutrition
Food Innovation, Product development

2013 / 2015 Expert in nutrient profiling & Coordinator of the Nestlé Nutrition Network NESTLE Research Centre - Public Health Nutrition, Lausanne, Switzerland
2006 / 2013 Group leader of “Translational Nutrition” NESTLE Research Centre - Public Health Nutrition, Lausanne, Switzerland
2005 / 2006 R&D Specialist and project manager NESTLE Research Centre - Scientific and Nutritional Support, Lausanne, Switzerland
2003 / 2005 R&D Business expert in recipe and trial management NESTLE CT-R&D Management Systems – R&D Performance Improvement Project, Vevey, Switzerland
2000 / 2003 Project Manager in Baked Confectionery products NESTLE Product Technology Centre - Confectionery, York, England
1997 / 1999 Project leader in Snack products & Manager of Sensory Analysis service NESTLE Research and Development Centre - Confectionery, Broc, Switzerland

2015 / 2017 Certificate of Advanced Studies (CAS) : « Enseignement Supérieur et Technologie de l’Education » Centre de didactique universitaire Did@cTIC, Université de Fribourg, Switzerland
1994 / 1997 Food Science Engineer ENITIAA/ONIRIS, Ecole Nationale d’Ingénieurs des Techniques des Industries Agro-Alimentaires, Nantes, France
1996 / 1997 Diplôme d’Etudes Approfondies in Biotechnology and Food Industries (MSc) ENSAIA, Ecole Nationale Supérieure d’Agronomie et des Industries Alimentaires, Nancy, France

Project Healthy? Yummy! (publication in preparation): “Can the choice of collective catering menus containing vegetables be influenced amongst the 18-34-year-old Swiss population by the highlight of a vegetable characteristic being sensorial or functional (nutritional or health oriented)?”