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Romain El Andaloussi is an experienced professional in the field of food engineering and pastry, currently serving as Ingénieur R&D Pâtisserie at La Patisserie Numerique since May 2023. Romain has held various roles at Sup'Biotech, including Responsable de la Mineure Agroalimentaire and Responsable du Laboratoire Culinaire, focusing on food product development and coaching students for competitions. Previous experience includes positions as Ingénieur Consultant at CREA, Ingénieur R&D and Production at Labrador - Pari Gourmet, and an Apprentit Pâtissier at Maison Lefaure. Romain has also contributed to academic settings, organizing practical work in biotechnology and creating the Cook&Lab association for molecular gastronomy. Romain's educational background includes a degree in Biotechnology and a specialized master's in product engineering.