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Lucie Bontron has a background in Agroalimentaire and holds a Master's degree in Génie des Procédés Alimentaires. Lucie has experience working in various roles such as Responsable process, Ingénieur process, and Laborantine. Lucie has worked at companies like Alpina Savoie, Entremont Alliance, and Hepia, where Lucie has gained experience in production, analysis of cheeses and creams, and monitoring the repopulation of river trout.