Lesaffre appointed Rania Abou Samra as Chief RD&I Officer. She is a nutritionist with a PhD in Appetite regulation and Nutrition from the University of Toronto, Canada. Under Samra’s leadership, the Lesaffre Institute of Science and Technology (LIST) teams will continue to explore the potential of microorganisms and fermentation, Lesaffre outlines.
Samra has more than 20 years of experience implementing initiatives in the food and consumer health sectors. She has solid expertise in translating science and technology into innovations, as well as in using artificial intelligence-based tools, highlighting differentiating technologies, and fostering cross-functional collaboration to develop innovative products that meet market demands.
In her previous roles, she launched numerous science-based innovations, thereby contributing to the company’s growth and the industry’s reputation. She was a Clinical Research Scientist for Nestlé in Switzerland, later progressing to positions such as Global Science & Nutrition Manager, Global Research & Development Manager and Global Director of Science and Technology. Samra later became the VP and Global Head of Technology and Product Development, as well as Head of R&D US, at Nestlé Health Science.
In this role, she joins the Group’s Executive Committee.
“I share Lesaffre’s conviction that fermentation is a key technology for sustainable innovation. RD&I is a driving force that enables us to support our customers, anticipate food and environmental transitions, and transform scientific knowledge into concrete, sustainable solutions. I am delighted to bring my 20 years of experience in the food and healthcare industries to Lesaffre, and I look forward to working alongside the Group’s experts, customers, and partners to continue bringing safer and more sustainable solutions to market,” said Rania Abou Samra.
“For us, investing in science has always been a deliberate choice, as we firmly believe that today’s research lays the foundation for tomorrow’s products and services, harnessing the unlimited potential of fermentation. This commitment to innovation drives the daily work of Lesaffre’s R&D experts worldwide and within the Lesaffre Institute of Science and Technology on our Campus. Our capacity for innovation enables us to support our clients by closely addressing their needs and to offer solutions to the societal and environmental challenges we all face. Rania’s expertise provides our RD&I teams with new keys to accelerate innovation in our strategic sectors—food, health, and biotech” adds Brice-Audren Riché, Lesaffre CEO.
Photos: Lesaffre