معرفی
Carole PROST is Professor at Oniris, Nantes since 2010, following her 1996 recruitment as lecturer and 2004 promotion to professor at ENITIAA (renamed Oniris in 2010). She leads the MAPS2 research team within the institution's Nantes campus, maintaining continuous academic service for over 25 years.
Her educational foundation includes:
- Engineering degree from ENSIA (AgroParisTech), 1990
- DEA in thermal degradation of aromas
- Doctorate via CIFRE agreement with DANONE on cereal cooking product aromas
Professor PROST's research centers on food aromatic quality through volatile/odorous compound analysis and perception. Her work bridges fundamental science with industrial applications across breadmaking, natural ingredients (plant/marine), and animal palatability sectors. This industry-integrated approach targets real-world food matrices, yielding practical solutions for sensory quality challenges while advancing methodological frameworks in aroma chemistry.
With over 50 international publications and 50 conference presentations, her scholarly output demonstrates consistent contribution to food science. Her research trajectory shows sustained focus on applied aroma analysis, with publications reflecting evolving industry partnerships and methodological refinements in sensory evaluation of complex food systems.
Professor PROST maintains active industry collaborations as core to her research model, evidenced by ongoing partnerships in multiple food sectors. While specific grant details aren't public, her DANONE-linked doctoral work and current industry-integrated projects indicate strong corporate research funding streams. Student supervision details aren't specified in available sources.
She directs the MAPS2 research team at Oniris, which specializes in food science engineering with emphasis on sensory analysis and volatile compound characterization. The team operates at the intersection of academic research and industrial application, maintaining equipment and methodologies for advanced aroma profiling in complex food matrices.