Laurence Depezay

Her education: Agricultural engineer (Toulouse), Masters in Information and Communication Sciences (University of Lille)
Her « life » before Symbiotik: after 14 years in Blédina’s research teams, she decided to put some more « green » in her life by joining the Bonduelle Foundation where she worked for 16 years, occasionally using Symbiotik’s services. In 2019, she began a new career by starting a PhD thesis and going freelance as a scientific writer.
Her motto: « Nothing is more constant than change. »

A lifelong cookery and gastronomy enthusiast¹, Laurence is as knowledgeable about nutrition as she is about consumer choices, attitudes and practices, across all age groups². Drivenas she is by an unwavering desire to participate in the transition to sustainable food³, fresh challenges are music to her ears⁴!
¹: she made her first chocolate éclair at the age of 9
²: 14 years at Bledina Baby Food and is a graduate of the D.U. Aging and Longevity from the Lille Medical School
³ : member of the board of directors of OuiChange
⁴ : singer in the Chœur des Grands Amateurs de Radio France