معرفی
Florence Texier is a Senior Lecturer in Food Industrial Biochemistry at Oniris, Nantes, France, and an active researcher within the GEPEA unit (UMR 6144 CNRS) specializing in food science. Her career spans over 35 years at this institution, evolving from research supervisor to her current academic role since 1994.
Her educational foundation includes:
- Engineering degree from ENSBANA, Dijon (1980)
- PhD in Food Science from INRA, Nantes (1982)
Dr. Texier's research centers on sensory analysis of food products, investigating how formulations and industrial processes affect sensory characteristics. Her work bridges academic rigor with industrial applications through sustained collaborations with food sector partners, driving innovation in product development and process optimization. This applied research approach has established her as a key contributor to food science methodology.
As a core member of GEPEA's MAPS2 team, she operates within a multidisciplinary environment focused on food matrices, properties, and structural dynamics. Her knowledge transfer activities include publications and direct industry implementation of research findings, maintaining strong connections between academic research and commercial food production.