Celia Brunel

Celia Brunel is an experienced research and development professional specializing in food products, currently serving as an Assistante chef de projet R&D at Groupe Panzani since March 2024. Key responsibilities include the physical and sensory characterization of fresh pasta products, development of new recipes, ingredient sourcing, and optimizations related to product nutri-scores. Previous roles include assisting with project development at Corman - Groupe Savencia and optimizing prepared dishes at Fleury Michon. Celia has also worked on innovative protein products, taught private tutoring sessions, and contributed to chocolate production roles, demonstrating a broad skill set in food science and product engineering. Currently pursuing dual mastère spécialisés in Engineering of Products at the interface of Kitchen and Industry at both AgroParisTech and FERRANDI Paris, Celia's academic background includes a general scientific Baccalauréat and coursework in advanced biological and mathematical sciences.