About Marleen Chambault
Marleen holds a Food Science Engineer diploma (equivalent to a Master’s Degree) in Agri-food Business and Management (with a strong emphasis on food ingredients, food processing and statistics) from Agrocampus Ouest, Rennes, France.
Before joining Campden BRI, she held several positions in R&D, Research and Sensory (technician, panel leader, data analyst, sensory scientist), through internships and contracts, on several product applications (texturisers for bakery products and confectionery, flavours for chocolate, beverages, nutritional products, savoury and sweet snacks), in several countries (France, Belgium, USA, UK), with some of the largest companies (incl. Cargill, Degussa, Nestle, GSK, Mars and United Biscuits).
Marleen’s main responsibilities at Campden BRI are to provide methodological and statistical expertise for the Consumer and Sensory Sciences department, to plan, manage and execute scientific and technical research and contract work, and to contribute to the development of departmental capabilities.
Since she started Marleen has worked closely with all teams within the Consumer and Sensory Sciences department, particularly with the Sensory Testing Services team to develop and promote new and additional sensory methods/services. For both Sensory Testing Services and Innovation and Insights teams, Marleen is particularly specialised in the data analysis of large datasets using complex multivariate techniques.
Marleen also teaches statistics on some of the modules for the Postgraduate Certificate in Sensory Science, jointly offered by the University of Nottingham and Campden BRI.
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