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Anne-Laure Moufle has been working in the food industry since 2009. Anne-Laure began their career as a Research Intern at UniLaSalle, followed by a role as an R&D Assistant at Danisco. In 2012, they became a Scientific Assistant at the Biological Monitoring Unit of EFSA. From 2014 to 2018, they worked at MOM Group - Materne GoGo squeeZ Mont Blanc, where they held the role of Research Engineer and Industrial PhD. Her roles included developing rheological, spectroscopic, microscopic, and sensory methods to characterize shelf-stable dairy desserts products throughout processing and storage. Anne-Laure also studied bio/chemical and physical changes during processing and storage in standard conditions, and the individual and combined effect of various factors on storage stability of shelf-stable dairy desserts. In 2018, they joined Avieta SA as an R&D Manager, where they managed multiple projects, supervised one lab technician, developed new products and enhanced existing products, planned, conducted pilot/lab trials and industrial tests, industrialized new products and followed up first production, wrote technical reports, sourced suppliers, provided technical support to customers, wrote new product specifications, and developed and implemented key performance indicators. Most recently, in 2021, they began working at Stockeld Dreamery as a Product Development Team Leader and Product Development Technical Lead.

Anne-Laure Moufle completed a Master Food Chain Systems from Cranfield University in the United Kingdom from 2010 to 2011. Anne-Laure then attended UniLaSalle from 2007 to 2011, where they earned an Engineering degree in agriculture, bio-resources and management with a Food industry specialisation. From 2014 to 2017, they obtained a Doctor of Philosophy - PhD in Food Science from Université d'Artois.