Aurélien Bertil
About Aurélien Bertil
Aurélien Bertil is an R&D Senior Scientist at General Mills in Arras, Hauts-de-France, France, with a diverse background in food science and technology.
Current Role at General Mills
Aurélien Bertil currently serves as R&D Senior Scientist at General Mills, based in Arras, Hauts-de-France, France. In this role, he is likely involved in research and development projects aimed at innovation and product improvement within the food industry. His position at a leading global food company underscores his expertise and experience in the field.
Professional Experience at SASA
From 2021 to 2022, Aurélien Bertil worked at SASA as R&D Manager and Brand Manager Bakery in Le Cateau-Cambrésis, Hauts-de-France, France. In this capacity, he likely managed research and development initiatives and was responsible for brand management within the bakery sector, contributing to the development and innovation of baking products, including non-stick coatings.
Product Development Leadership at Nomad Foods Europe
Aurélien Bertil held the position of Product Development Leader at Nomad Foods Europe from 2018 to 2021 in Boulogne-sur-mer, France. During his three-year tenure, he was responsible for leading product development projects, likely focusing on creating and improving food products to meet consumer demands and market trends.
Education and Degrees
Aurélien Bertil has a strong academic background in food science and technology. He holds a Diplôme d'ingénieur from AgroSup Dijon (2013-2014) and a Master's degree in Food Science and Technology from Ecole Supérieure d'Ingénieurs Réunion Océan Indien (2011-2013). Additionally, he earned another Master’s degree from Institut des Administration des Entreprises during the same period.
International Work and Research Experience
Aurélien Bertil's career includes international work experience, such as an internship at the Polytechnic Institute of New York University, where he worked in Biocatalysis for four months in 2013. He also contributed to immunology research at Université Aix-Marseille Luminy and developed a new recipe at Réunion Pélagique. His diverse roles in different regions highlight his versatility and adaptability in various scientific and industrial environments.