Download Marc-Antoine GREIB 23B, Cours GAMBETTA 33400 Talence

Marc-Antoine GREIB
23B, Cours GAMBETTA 33400 Talence (France)
Phone: +33 6 89 30 85 30
Email: [email protected]
Driving license
Objective
A 5-month internship in New Product Development
WORK EXPERIENCE
PREDEL Bordeaux - Trader of oenological products – Work placement as manager
assistant
St Loubes (France) – 28/06/2010 – 29/07/2010
 Developed quality system ISO 9001, established and installed standard obligation. Wrote prevention
plans, identified and compiled workplace hazards in a single document. Member of HACCP team.
 Managed customers’ orders from receipt to shipment. Took part in sales team meetings.
Source de Soultzmath - Drinks Manufacturer – 3-month work placement as quality
Manager Assistant
Soultzmath (France) – 16/04/2009 – 8/07/2009
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Designed cleaning and disinfecting plan for the production area for IFS V.5.
 Controlled production and employees with microbiological analysis, developed good communication
and management skills.
RITTMO Agro environment - Research and innovation center – 2-month work
placement as researc h Assistant
Colmar (France) – 15/04/2008 – 10/06/2009
 Planned lab sessions and determined nitrogenous bacteria species in waste for agricultural
fertilization. Developed a bioassay with genetic tests (PCR TTGE)
Various temp jobs
2003 – 2010
 Quality manager assistant: analyzed micotoxins in corn and wheat crop with immune test.
 Various jobs as Cashier, Logistics assistant, Cleaner
EDUCATION
2009 - 2012
Graduate School of Chemistry, Biology and Physics (ENSCBP)
2 n d Year student of a three-year course in food science leading to a Master’s
degree.
 Project in innovative food product: Conceiving and developing an innovative product in collaboration
with an industrial partner: formulation, manufacturing process, packaging, market research.
Objective: to take part in “trophélia”, a national contest in food innovation.
Currently developing a chocolate-based dough that can be eaten as a mousse if raw, or can be cooked
in a microwave oven and eaten as a cake.
 Relevant courses: microbiology, biochemistry, food physics, food engineering, quality assurance,
emulsions, rheology, toxicology, nutrition, statistics, management and communication.
2008 - 2009
3 r d -year of BSc in food science
Colmar University - France
 Project in innovative food product: Conceiving and developing an innovative product in collaboration
with an industrial partner for the formulation. Objective: to take part in a district contest in food
innovation. Developed a biscuit with fruit .
 Relevant courses: microbiology, biochemistry, quality assurance, phytopathology, statistics,
environment, computing, management and communication.
2006 - 2007
2-year undergraduate studies in biology
Colmar University – France
 Project in Yeast characterization in a grape fermentation: managed team work, organized lab
sessions, interpreted results and prepared future project.
 Relevant courses: interdisciplinary lab sessions, microbiology, environment, human metabolism,
phytopathology, in-vitro culture, computing and statistics.
2003
Saint André high school of Colmar
Secondary education with emp hasis on chemistry, physics and mathematics
France
Computer skills
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Proficient user of Microsoft office.
DNA analysis programs of Biorad.
Good user of statistical programs like Statbox or Sphinx.
Familiar with Gimp, a design program.
Languages
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French: Mother tongue.
English: Good working knowledge.
German: Beginner level, everyday conversations.
Laboratory skills
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Food characterization (Aw; pH; proteins, lipid and carbohydrate rates)
Chromatography
Microbiology
Bacteria transformation
Enzymology
Polymerization chains reaction (PCR and PCR-TTGE)
Electrophoresis
Spectroscopy
Immune test (direct and undirect)
Interests
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Sports, Tennis (competition for 12 years), football, walking and handball for pleasure.
Music, saxophone, 12 years in Music academy.