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Justine Branchu

Valrhona

Head of Sensory Analysis

Description

With a degree in neuroscience and sensory analysis, Justine has embodied the company’s expertise in taste for the past ten years. She is dedicated to a detailed analysis of the aromatic profiles of cocoa and chocolate, and works daily with her team to objectively assess what is typically perceived as subjective. She is skilled at translating complex realities (origin, fermentation, drying, terroirs and regions) into taste experiences that are understandable and shareable.

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CAN REGENERATIVE PRACTICES DIRECTLY IMPROVE QUALITY (NUTRIENT & TASTE)? 🔉
AGORA A
Jun 4, 2026
10:50 AM11:20 AM

CAN REGENERATIVE PRACTICES DIRECTLY IMPROVE QUALITY (NUTRIENT & TASTE)? 🔉

This session discusses the connection between soil health, bio-nutrients, and taste. We'll explore examples of innovative practices to enhance soil vitality and microbial diversity, resulting in...
Speakers:
Severine Frerson
Pernod RicardPerrier-Jouët Cellar Master
Pierre Weill
Université Renne - Bleu Banc CoeurChair Holder
Justine Branchu
ValrhonaHead of Sensory Analysis
Moderator:
SĂ©bastien Roumegous
BiosphèresCEO
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