Maxence Blanchet
PhD student at Umeå University | Lyon, Auvergne-Rhône-Alpes, France
Maxence Blanchet’s Email & Phone Number
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Maxence Blanchet works as a doctoral researcher at Umeå University and maintains an affiliation with Institut Lyfe Research. Drawing from his education in primary and secondary education at ISTHIA - Université Toulouse - Jean Jaurès, he investigates multidisciplinary topics including nutrition, cognitive development, and consumer food behaviors. Currently based in Lyon, France, he supports an international scientific initiative examining dietary practices and sustainability.
BEST APPROACH TO REACH Maxence Blanchet
Contact him through LinkedIn by citing his active doctoral work at Umeå University and proposing a concise dialogue on how your product or partnership directly supports his lab’s current studies on nutrition and consumer behavior.
PhD student at Umeå University in May 2023 - Present
PhD student at Institut Lyfe Research and Innovation Center (Ex-Institut Paul Bocuse Research Center) in May 2023 - Present
Brasseur at Symbiose kéfir in October 2022 - April 2023
Recherche sociologique sur la consommation de kéfir de fruit at Muséum national d'Histoire naturelle in March 2021 - August 2021
User Experience Intern at Danone Nutricia Research in March 2020 - August 2020
Research assistant at National Institute for Agronomic Research in February 2018 - March 2018
Research assistant at CNRS - French National Center of Scientific Research in September 2016 - November 2016
ISTHIA - Université Toulouse - Jean Jaurès, Master 2 (M2), September 2026
AgroParisTech, Master of Science - MS, September 2026
Dublin Institute of Technology, September 2026
Our Expertise at the service of your Innovation ! Scientific Experts: Researchers, Sensory Analysis & Consumer Studies Specialists, & Professional Experts: Culinary Chefs, Pastry Chefs, Headwaiters... Our Research Team is Multidisciplinary and is composed of International Researchers, experts in their fields: - Economics (Choices and decisions in Food service, Time Constraints, Sustainability) - Sociology (Culinary Heritage, Food cultures, Cooking Practices, Social Links) - Cognitive Science (Perception, Coginitive Development, Familiarity & Expertise, Children) - Nutrition & Eating behaviour (Appetite, Obesity, Satiety, Protein Enrichment) Our Action Fields throughout the whole Innovation Chain from our R&D Consulting Team: - Concept Design (Interviews and workshops with experts: culinary, pastry, bakery, mixology, service experts) - Creativity (Sessions of culinary creativity focused on your problematic and abiding to your specifications: prices, food service targets, operational and/or nutritional obligations) - Expertise (we highlight potential uses as well as the strengths and weaknesses of your prototype in order to obtain an ideal product for the market) - Prototype Evaluation (we evaluate your product with our professionals network within culinary applications- performance analysis ) Our Missions: Produce, Transmit and Value original scientific knowledge and know-how to contribute to the improvement of the well-being of the populations, in all the contexts of food and hospitality, at all ages, worldwide.
Discover more about Umeå University
Head of Innovation/ Responsable Innovation
Responsable du pôle Recherche & Développement
4 offres : Concept – Innovation – Expertise – Evaluation
Prestation sur-mesure TOUTES CIBLES – TOUTES RESTAURATIONS CONFIDENTIELS
EN France et à l’INTERNATIONAL
Experts en ARTS CULINAIRES, EN HÖTELLERIE ET EN REST...
Research Group Leader in Nutrition
The Centre for Food and Hospitality Research, Institut Paul Bocuse, develops multidisciplinary scientific research on eating mechanisms (see http://www.institutpaulbocuse.com/uk/food-hospitality/)
Developing, implementing and managing research projects on eating behaviours: f...
PhD Student I Eating behaviour in specific populations
PreVoPercep project - Pregnancy-induced vomiting: exploring women's experiences of food perception and intake
Cheffe de projets culinaires R&D
Développement de prototypes, offres alimentaires, rénovation de gamme de produits
Création de recettes avec valorisation d'ingrédients, produits et équipements
Veilles & Benchmarks
Gestion de projets culinaires de l'idéation à la mise sur le marché
Réalisation de sess...
Chargée de développement commercial
Chargée de développement commercial at Institut Lyfe Research and Innovation Center (Ex-Institut Paul Bocuse Research Center)
(Sep 2025 – Present)
MSc Student in Data Science and Analytics | Intern at Institut Lyfe Research & Innovation Center | Skilled in Matlab, R, Python, SQL, and Linux
Masters Student at EPITA: Ecole d'Ingénieurs en Informatique
(Feb 2023 – Present)
What is Maxence Blanchet email address?
Email Maxence Blanchet at [email protected] and [email protected]. This email is the most updated Maxence Blanchet's email found in 2026.
What is Maxence Blanchet phone number?
Maxence Blanchet phone number is 0629987463.
How to contact Maxence Blanchet?
To contact Maxence Blanchet send an email to [email protected] or [email protected]. If you want to call Maxence Blanchet try calling on 0629987463. (updated on November 15, 2025)
What company does Maxence Blanchet work for?
Maxence Blanchet works for Umeå University.
What is Maxence Blanchet's role at Umeå University?
Maxence Blanchet is PhD student
What industry does Maxence Blanchet work in?
Maxence Blanchet works in the Primary/Secondary Education industry.
