Héliciane Clement

Héliciane CLEMENT is a Research Manager at Bel since April 2023, focusing on developing solutions to enhance plant protein functionalities in plant-based cheese alternatives. Previously, Héliciane served as a Postdoctoral Researcher in Food Science at INRAE from September 2021 to March 2023, investigating the contribution of waxy starch to bread crumb texture as a substitute for gluten in wheat flour. From April 2019 to June 2021, Héliciane was involved in three industrial projects at the University of Helsinki, including the development of a soy-free vegan cheese and the assessment of antifungal properties in bioprocessed legume flours. Héliciane has experience as a Teacher at Oniris Nantes and as a Research Fellow at Biofournil SA, where a Ph.D. was completed. Education credentials include a Ph.D. from Oniris, a Master's in Microbiology from Université de Rennes I, and various degrees in food sciences.