Emilie Bisson
Process Product Engineer, Bel Brands USA
I graduated from ENSIA in 2005, a national engineering school for food industry in Paris, France.
I spent 6 months in Evron’s plant (Mayenne, France) for Fromageries Bel (“Bel cheese”) as an intern. I used to work on the whey treatment process.
As soon as I graduated, I was hired by Fromageries Bel as a supervisor in the Mini Babybel Production Department. Mainly I worked on improving the productivity of the lines, setting up new working methodologies during 18 months in Evron’s plant.
Now I have been living in the USA since March 2007. I am employed by the American subsidiary (Bel Brands USA) as the Process Product Engineer for USA and Canada, which represents 4 plants (Wisconsin, Kentucky and Quebec).
110 contacts+ Plant of Leitchfield, KY - USA
7,000 tons/year - semi-soft and processed cheese - 350 employees
+ Plant of St Nicolas, QC - Canada
1,500 tons/year - processed cheese - 40 employees
- Technical support for developing and launching new products
- Setting up new equipments for the plants (writing specifications, meeting the contractors, starting up the machines)
- Improving efficiency of lines - Productivity
- Plants budgets
- In charge of nutrition and regulations for the USA and Canada
2005 - 2007Plant of Evron (53) - France
25,000 tons/year - semi-soft cheeses - 900 employees
- Reduced material loses (milk, cheeses, fat content, proteins content)
- Participated as a member of the engineering team in charge of installing a new manufacturing platform for the semi-soft cheese
- Set up performance indicators on 3 lines of cheese process and reduced rate of defective cheeses.
- Installing new machine equipment: ensure start-up, employees training, and follow up to optimize the performance of the new line
- Determined investments in order to increase production efficiency
- Improvement of the entire whey workshop
2003 - 2003Plant of Cagny (14) - France
120,000 tons/year - Sugar beet factory - 100 employees
- Improved sugar crystallization
- Reduced the rate of sugar fines: reduced rate of loses from 6.5 to 4%.
- Improved efficiency of machines in the plant and wrote and implemented technical procedures
2003 - 2003Vire (14) - France
Industrial manufacturing of andouillettes (French sausages)- 50 employees