Carole Tonello-Samson

Dr. Carole Tonello-Samson is active industrial researcher with emphasis in High Pressure Processing (HPP) for food. She studied biochemistry and food technology in France. In 1996, she obtained a PhD in food science on the effects of HPP on inactivation of microorganisms. For five years, she was been R&D manager in a R&D centre focused on HPP for food (Hautes Pressions Technologies - France). For two years, she was Food Applications Manager at Digital Control - France where she focused on...See more

Dr. Carole Tonello-Samson is active industrial researcher with emphasis in High Pressure Processing (HPP) for food. She studied biochemistry and food technology in France. In 1996, she obtained a PhD in food science on the effects of HPP on inactivation of microorganisms. For five years, she was been R&D manager in a R&D centre focused on HPP for food (Hautes Pressions Technologies - France). For two years, she was Food Applications Manager at Digital Control - France where she focused on commercializing high pressure water jet cutting machines. Since 2003, she is Applications & Process Development Director at Hiperbaric (www.hiperbaric.com), a Spanish company designing, manufacturing and marketing HPP industrial machines for food. She is a member of the board of directors of the company. She is in charge of the global scientific and technological support to HPP users. She works in collaboration with sales and marketing departments for commercialization of HPP in the global food industry, and with engineering department for R&D projects. She is the food science and commercial coordinator for Hiperbaric R&D projects supported by European Commission. Dr. Tonello-Samson has been a member of the Executive Committee of the Nonthermal Processing Division (NPD) of the Institute of Food Technology (IFT) since 2007, as Member-at-Large, Secretary or Designed Officer. She has been NPD Chair in 2012-2013, and the recipient of the NPD Outstanding Volunteer Award in 2016. She is author or co-author of about twenty scientific articles and six book chapters on High Pressure Processing food applications and equipment. See less