Emmanuel PERRIN is an experienced Research and Innovation professional in the Food industry specialized in Nutrition and Health.
He joined the Danone group in 1996, and for 20 years his activities were focused in the field of Infant Formula Product innovation, and Discovery Research in the area of Fermentation and Bioactive molecules.
Since 2016, he has been actively leading Ingredients and Bioprocess innovation with industry and academia for Danone Research in the area of Specialized Nutrition, with a focus on fermented products and recently extended to Waters and Dairy categories. He holds a PhD in Food Biochemistry from Nancy University and is fluent in French & English