Amélie Allemand

Amélie Allemand has a diverse work experience spanning various industries. Amélie worked at Barry Callebaut Group from 2014, starting as a Sales Manager for the Or Noir brand, before becoming the Global Manager and later the Global Sustainability Lead for Gourmet Brands. Prior to that, they were the Global Business Development Manager at Groupe SYNERLAB from 2005 to 2014. Amélie also worked as a Chef de produits for Distriborg- Wessanen Group from 2001 to 2004, and in research and development roles at Kerry Foods in 2001 and Daniel Jouvance in 1999. Amelie's first role was as a Responsible Ordonnancement Planner at Lustucru in 2000.

Amélie ALLEMAND completed a Diplôme d'ingénieur in STIA at Polytech Montpellier from 1998 to 2001. Amélie also earned a DEUG degree in Biology, General at Aix-Marseille University from 1997 to 1998. Prior to this, they pursued a BCPST classe préparatoire in biology at CPGE Lycée Thiers from 1996 to 1997. Additionally, they briefly attended the University of North Carolina at Chapel Hill in 2000, focusing on Foods, Nutrition, and Wellness Studies, General.