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Lio Pouyfourcat is an experienced professional in the food industry, currently serving as Chef de projet R&D at Labeyrie since October 2014, managing projects focused on duck products, including foie gras and various meat preparations for multiple markets. Previously, Lio held the position of Technicienne R&D at La compagnie des desserts, working on ice creams and frozen pastries, and contributed to flavor development and prototype creation. Prior experience includes working as a Technicienne de laboratoire at CGES source DAX, where responsibilities encompassed microbiological and chemical analyses and quality management according to the IFS standard. Lio has also engaged in educational roles as a Maitre de stage at Lycée de Borda. Academic qualifications include a Licence professionnelle from Université de Rennes I, a managerial program at HEC Paris, and a DUT in biological engineering from Université Montpellier II.