SPE Foams® 2021

Cecile Gehin-Delval


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Cécile Gehin-Delval, Nestle

Cécile Gehin-Delval
R&D Senior Specialist
Nestle

Keynote Address: Morphological And Rheological Characterization Of Food Foams

Biography: Holding a PhD in physical chemistry from the University of Franche-Comté (France), Cécile Gehin-Delval spent few years in the University of Geneva (Switzerland) as research assistant before joining Nestlé in the Lausanne Research Center. Her scientific activity has always been focused on colloid science, deployed over a large range of food and beverage applications.

Now R&D Senior Specialist at Nestlé Research and Development in Orbe in Switzerland, Cécile Gehin-Delval is focusing her research and development on frothy beverages like cappuccino and coffee crema keeping consumer perception in the core of product development.


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