Blandine loves history and gastronomy. She works for the LargeNetwork media agency in Geneva. She has a master’s degree in journalism from Sciences Po Grenoble.
Christoph Hartmann started his professional career as a mechanical engineer in the automotive industry in 1997. He joined the Nestlé Research Center in Lausanne in 2006, where he investigated the mechanisms of in-mouth food breakdown. Today he is a group manager at Nestlé R&D China and heads the Nestlé Food Safety Institute in Beijing.
After completing his studies at the University of St. Andrews, Scotland and the University of California, Davis, USA, he joined Nestlé in 1969 as a specialist in mass spectrometry (MS) and nuclear magnetic resonance (NMR). From 1987, he took responsibility for NRC Communication and continued in this position until he retired in 2003. Since then, he has worked as a regular consultant and writer for Corporate Research & Development within Nestlé
Julie Hudry holds a PhD in neurosciences from Claude Bernard University in Lyon (France) and completed a post-doctoral degree at McGill University in the Montréal Neurological Institute (Canada). She joined the Nestlé Research Center in 2004.
