With a background in Chemical Engineering (ENSCM, France) and a Master in Food Chemistry and Engineering (IQS), Héloïse passionately dedicated her career to food, science and education projects, initially at the Alicia/El Bulli Foundation, and then at Harvard University as director of the Science and Cooking Course Laboratory. For 9 years, she has directed La Masia de El Celler de Can Roca, the restaurant’s think tank where projects focused on gastronomic innovation and sustainability are cooked and designed.

After 20 years dedicated to the gastronomic sector, she has decided to expand the playing field and dedicate herself to projects that promote transversal creation and the transmission of knowledge, which result in a positive impact for society.

Héloïse is our Co-design Engineer at Science for Change, where she applies her creativity and co-design methodologies to citizen science and science communication projects.