Corinne Dalaudier is a Food Product Developer within the Scottish Centre for Food Development and Innovation at Queen Margaret University, Edinburgh.
- Overview
Corinne holds a five-year university degree in food science with a specialisation in NPD - Diplôme d’ingénieur in food science and technology from Institut Agro Rennes-Anger, France. After graduating, Corinne has gathered experience in the food and drink industry where she worked as New Product Development manager for more than 20 years.
She has designed and launched over one hundred new products, including bakery and confectionery products, savoury pies, sweet and savoury sauces, sandwich fillings, omelettes, and other high care products from concept to store launch. Corinne's expertise includes healthy, natural, wheat-free, gluten-free, and low glycaemic index bakery products as she designed a highly successful and well-known line of wheat-free oat biscuits.
She has experience in all aspects of scaling up food products from kitchen to factory. She also has a strong background in quality assurance, having worked under BRC accreditation standards and implemented sensory evaluation tests to monitor product quality and shelf life.
