Marion is an expert in the use of yeast-based ingredients in food applications. She is responsible for testing the formulation of innovations for the plant-based segment (yeast protein, masking solutions, taste enhancement with umami and kokumi). Marion has an engineering background (Master's degree in Food Engineering - Specialisation in Prevention, Nutrition and Health Benefits at UniLaSalle) and a gastronomic background (Advanced Master's degree in Product Engineering at the Interface between Cuisine and Industry at Ferrandi).