Maude Dufour

Maude Dufour is a second year PhD student in food science. Her thesis is carried out within the framework of a Cifre agreement n°2020/0687 between the firm La Boulangère & Co (Essarts-en-Bocage, France) and the research laboratory BIA-INRAE (Nantes, France). Her works are concerned with the modelization of the wheat flour’s behaviour on industrial bakery line.