Due diligence, consultancy and training in nutrition

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Agrofood Venture Capital Funds
and Family Offices
Agrofood start-ups
& Industries
Businesses and organizations
Any size and industry

Eager to support the obvious link between one’s diet and one’s health, I am a Food Industry & Nutrition expert.

Food Science Engineer, I have 15 years + business experience in marketing and product development of food recipes for retail (Carrefour&Picard), agrofood industry (Heinz&WeightWatchers) and catering (Café Bonjour).

I have then become a healthcare professional. As a dietitian, I help my patients transform smoothly their diet to become a healthy and durable asset.

I also put these skills to work in support of corporate organizations.

Agrofood Venture Capital Funds and Family Offices

  • Due diligence of nutrition facts, and vs competition
  • Due diligence of ingredient lists, and vs competition
  • Analysis of manufacturing process and impact on nutritional assets
  • Inventory of main allergens

Outcome : analysis of the relevance of the target’s offer
Within existing competing offer, and also taking into account consumer expectations and public health recommendations.

Invoicing : per day of work (example: approximately 1 day to study 15 to 20 skus)

How should we compose our plates to remain in good health as long as possible? On which criteria should we focus on in the selection of our food intakes?

Examples of covered topics :

  • Notion of TEI (total energy intake) and BM (basic metabolism)
  • Food pyramid and categories, macro and micro nutrients
  • Focus on : fiber, fat, protein and aminoacids, glycemic index, microbiome…
  • Basic notions of physiology to better understand illnesses linked to food (diabetes type 2, NASH, obesity…)
  • Concepts de food matrix and UTF (ultra transformed food)
  • Additives : roles, pros&cons, some highlights
  • Main scores : Nova, Nutriscore… Pros&cons

Invoicing : per day of training (example: above program can be covered in about 1,5 day to 2 days)

Agrofood start-ups and industries

  • Recipe development
  • Selection of ingredients, culinary « helpers » and right additives
  • Nutrition facts analyses vs expected intakes within a healthy diet
  • Communication and wording of nutritional key benefits (for B to B, or for B to C)
  • Any type of consultancy to help turn your product into a « nutritional jewel”

Invoicing per ½ day of work (in house or online)

How should we compose our plates to remain in good health as long as possible? On which criteria should you focus on to turn your skus into nutritional and healthy assets for your end consumers?

Examples of covered topics :

  • Food pyramid and categories, expected intake for each of them
  • Roles of macro and micro nutrients
  • Why should you focus on : fiber, fat, protein and aminoacids, glycemic index, microbiome…
  • What about fermentation ? Interests, limits…
  • Basic notions of physiology to better understand illnesses linked to food (diabetes type 2, NASH, obesity…)
  • Concepts de food matrix and UTF (ultra transformed food)
  • Additives : roles, pros&cons, some highlights
  • Main scores : Nova, Nutriscore… Pros&cons

Invoicing per day of training

Businesses and organizations
of any size and any industry

Isn’t the performance of your organization strongly linked with that of your employees? This requires, among other things, a diet adapted to their needs, source of pleasure and appropriate energy.

Support your teams and supply them with  information, advice and tips around their food intakes, adapted to the reality of their life at work: staggered hours, canteen or shared kitchen, short lunch break, business lunch, getting up very early…

Customized inputs to support your teams and thrive towards food well-being. Group workshops, conferences, information meetings…

  • Key principles to have in mind while preparing your meals, and physiologic rationales behind that
  • Accommodating professional obligations and healthy eating habits
  • Tips for creating healthy and tasty “meals to go”
  • Mindful eating : what is that? How can it be a healthy asset?
  • Want to learn how to decrypt labeling on food packaging?
  • Nibbling on my workplace : how can I work on that?
  • Accommodate my work rhythm to healthy eating habits

For a customized program adapted to the needs of your employees, please contact me!

Educational background

Food Science Engineer, Dietitian, Train The Trainer

Mon Assiette Nutrition has worked for

logo Sparkfood

Consultancy in nutrition and Team trainings

For any further information or quotation, please contact me

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