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Helene Le Berre is a quality technician at KERMENE since September 2023, following a role as a quality intern at BIOGROUPE, where efforts focused on improving quality systems in preparation for IFS certification. Previous experience includes a quality study project at BIOBLEUD assessing fungal risks in tart pastry management, and a research assistant position at the University of Malta in food microbiology. Helene also completed various internships, including work in food-related research and hands-on roles at Terre d'Embruns and the Club Nautique de Tregastel. Education includes a degree from Ecole Supérieure d'Ingénieurs en Agroalimentaire de Bretagne Atlantique, an Erasmus program at the University of Malta, and a DUT in Biological Engineering from IUT Brest Morlaix.