Agricultural engineer specializing in nutrition and the food industry, freelance writer
Passionate about cooking and gastronomy since childhood¹, Laurence is as knowledgeable about nutrition as she is about consumer choices, attitudes, and behaviors across all age groups². Driven by a steadfast commitment to supporting the transition toward sustainable food systems³, she readily embraces new challenges—always hitting the right note⁴.
Her career path reflects her personality: she trained in Toulouse as an agricultural engineer, then in Lille with a Master’s degree in Information and Communication Sciences. She moved from “white” (15 years at Blédina) to “green” (another 15 years with the Bonduelle Foundation), first calling on Symbiotik as a service provider before crossing over to work alongside us. In 2019, she opened a new chapter by embarking on a PhD.
¹ She made her first chocolate éclairs on her own at the age of nine.
² She worked for 14 years at Blédina Baby Food and holds a University Diploma in Aging and Longevity from the Faculty of Medicine of Lille.
³ Member of the Board of Directors of OuiChange.
⁴ Singer in the Chœur des Grands Amateurs of Radio France.
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