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Claude Chessé Edit Profile

food industry engineer

Claude Chessé, food industry engineer. Achievements include patent on natural truffle aroma; research on new concept of time sharing spray drying and granulation service for industries; drying technologies for thermosensitive ingredients. lMem. Research and Innovation Commission of Poitier Charenter Regional Council.

Background

Chessé, Claude was born on June 4, 1947 in Poitiers, France. Son of Robert and Françoise (Buthaud) Chessé.

Education

Engineer, Ecole National Superieure Inds Alimentaires, Massy, France, 1971.

Career

Research engineer Royal Champignon, Saumur. Mushroom production factory director Georges Guilband, Villegouge, 1975—1978. Faculty, researcher LaRochelle University.

Food industry plant staff Chamger Regional Commerce Industry, Limousin Poitou Chatentes, Poitiers, 1981—1998. Director Center Essairs Production Powders and Additives Additifa Inndusa, La Rochelle. Director central region.

Innovation Transfiles Technology. Resident manager Innou'ia Industrie, 1998, resident manager industrial ingredients. Food consultant OCDE, ANVAR.

Member Technology Resources Center, Minister Research and High School Teaching, France.

Achievements

  • Achievements include patent on natural truffle aroma. Research on new concept of time sharing spray drying and granulation service for industries. Drying technologies for thermosensitive ingredients.

Membership

LMem. Research and Innovation Commission of Poitier Charenter Regional Council.

Connections

father:
Robert Chessé

mother:
Françoise (Buthaud) Chessé