My name is Maud Coignaud and I come from Paris, in France.

At the moment I am studying in Rennes, which is located in the west part of France, in the Food Industry area at Agrocampus-Ouest. Following the food science engineering course in five years, I begin my first year of master. In the running of my studies, I do an internship at Soochow University, in the chemical engineering department for five months. This experience appears as an occasion to work in a laboratory and moreover to discover the research field.

My project consists in the study of protein hydrogels. More specifically, I am working on the dissolution of the Bovine Serum Albumin with Ruben Mercado Prieto as my supervisor. The aim of my researches is to understand the behaviour of this protein during its dissolution. And finally to make a comparison with proteins in egg white and whey.