Marion Alexandre is a Global Food Application Specialist at Biospringer by Lesaffre, with expertise in yeast-based ingredients for food applications. She focuses on developing solutions for the plant-based sector, including yeast protein, taste enhancement, and masking solutions. Marion holds a master's in food engineering from UniLaSalle, specializing in Prevention, Nutrition, and Health, and an Advanced Master’s in Product Engineering at the Interface of Cuisine and Industry from Ferrandi. Her blend of technical and culinary knowledge helps her contribute to the development of more sustainable and innovative food products.