Caroline Merle
About Caroline Merle
Caroline Merle is a Technicienne de Production at Laboratoire Aguettant in Lyon, France, where she has worked since 2020. She has a background in food production engineering and has previously held roles in production and training.
Work at Laboratoire Aguettant
Caroline Merle currently holds the position of Technicienne de Production at Laboratoire Aguettant, where she has been employed since 2020. She previously worked at the same organization as Opératrice de production ZAC from 2019 to 2020. Her roles at Laboratoire Aguettant are based in Lyon, Auvergne-Rhône-Alpes, France, contributing to the production processes within the company.
Education and Expertise
Caroline Merle has a solid educational background in food production engineering. She obtained a Licence Professionnelle in Ingénierie de la Production Alimentaire from Université Claude Bernard Lyon 1, completing her studies from 2015 to 2016. Prior to that, she earned a Brevet de Technicien Supérieur in Sciences et Technologies des Aliments from Ecole Nationale des industries du Lait et de la Viande, where she studied from 2013 to 2015.
Background
Before her tenure at Laboratoire Aguettant, Caroline Merle gained experience at Roland Monterrat, where she participated in a formation alternance program from 2015 to 2016. This role provided her with practical insights into the food industry, complementing her academic studies and preparing her for her current positions.
Professional Experience
Caroline Merle's professional experience spans several roles within the food production sector. Her work at Laboratoire Aguettant as both Opératrice de production ZAC and Technicienne de Production highlights her progression in the industry. Additionally, her earlier experience at Roland Monterrat further solidified her knowledge and skills in food technology and production.