Marc Druart

Marc Druart has extensive experience in the food industry, particularly in research and development and cheese making. Marc is currently working as the Vice President of R&D at Savencia since 2023. Prior to this, they served as the Vice President of R&D at Schuman Cheese from 2020 to 2022, where they focused on developing a science-based culture approach and optimizing product consistency and process efficiency. From 2011 to 2020, Marc held various roles at Emmi Roth, including Vice President of R&D/Innovation and Sr. Director of Research & Development. During their time at Emmi Roth, they successfully reformulated several cheese lines, developed and launched new cheeses, implemented the processing launch of a cheese plant, and created an innovation funnel for new items. Before joining Emmi Roth, Marc worked as a cheese specialist at Vermont Butter and Cheese Creamery from 2009 to 2011. Marc also has experience as a research specialist at the University of Vermont from 2004 to 2011, where they were involved in teaching, technical assistance, and research on various cheese-related projects. Marc started their career as a cheese-maker at Kapiti Fine Foods Ltd in 2003 and has also worked as a food technologist at Vermont Creamery in 2001, a cheese-maker at Shepherd's Way Farm in 2001, an intern at Walden Dairy in 1999, and an intern at Nestle in 1999.

Marc Druart received a M.S degree in Nutrition and Food Sciences from the University of Vermont from 2006 to 2010. Marc also obtained a B.S degree in Nutrition and Food Sciences from the same university between 2004 and 2006. Prior to that, from 1998 to 2000, they studied Industrie Laitiere at Ecole Natinale d'Industrie Laitiere and earned a BTS L degree.