Since completing her MS in Perfume and Flavor Engineering, Adeline has been interested in investigating aroma interactions in complex food matrices (fruits, vegetables, plants, etc.) to develop tools for the food industry to better deliver healthy food to consumers.
Adeline received her PhD degree in flavor and food sciences in December 2016 in France at the Montpellier University in collaboration with the CIRAD research institute (Qualisud RMU, Montpellier). Her thesis was focused on the impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. This work highlighted the importance of fruit preservation in food products to enhance the natural fruit aroma for consumers.
Today, her current FREC postdoctoral project is focused on the development of tools for the food industry to enable bitter modulation in food. She’s eager to gain in new experiences with non-volatile compounds (bitter tastants) and further develop her skills in both chemical and sensory analysis.
Adeline is passionate about running, especially on the trail in nature (forest, mountain). She hopes to take part in local trail races and to discover more about Ohio. She also enjoys other outdoors activities such as walking, swimming and skiing, and activities such as cinema, or tea times with her friends.