Jean-Paul Bonhoure, 55 yrs. old, is a chemical engineer, and also Ph.D in organic chemistry. After a few years as a searcher in organic synthesis, he began, in 1989, a new career in Lasalle Beauvais, around new valorizations of agricultural products, for food and non-food uses.
During these two decades, he worked on very various subjects, from the improvement of industrial foods recipes up to preparation of a stripping media starting from wheat flour. Like a teacher, he operates courses in food science, food and non-food processing, culinary science and practices, food and industrial toxicology.
He is fond of cooking, and animates some students’ evening activities around this theme, being convicted that cooking knowledge is at least as important as fundamental fields in food science…
