Bénédicte Coudé

Bénédicte Coudé is a Principal Technologist in Global Dairy Applications with Ingredion Incorporated. She works on the development of innovative dairy & dairy alternative applications with starch-based texturizers, plant-based proteins, and hydrocolloids. Prior to Ingredion, Bénédicte worked for 10 years in the cheese industry: at the Wisconsin Center for Dairy Research where she conducted research and troubleshooting on a wide variety of specialty cheeses and at Schuman Cheese where she specialized in the R&D of Italian type cheeses and development of vegan cheeses. Bénédicte has presented at the American Cheese Society, the International Cheese Symposium, the American Dairy Science Association conference and served as a technical judge at the National and International Cheese Judging Contest, the World Dairy Expo Championship Dairy Product Contest and the American Cheese Society Judging Contest. Bénédicte attended school in France for several years studying Biology and Agronomy and received a BS and MS degree in Agricultural Sciences before transferring to the University of Wisconsin-Madison where she received a MS in Food Science.