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Isabelle Majou
Product & Service Designer
Paris, France
Available Now
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About
Set up adapted tools to understand ways of life, facing up to the different problematics in order to transform them into innovational levers ; design original solutions to improve and cheer up daily life, this is what stimulates me everyday.
Specialties :
SOFTWARE SKILLS
Adobe Illustrator, In Design, Photoshop, Solidworks, 3D Printing.
LANGUAGES
French : Mother tongue,
English : Rated with 825 points at the TOEIC test,
Spanish : Beginner. -
Education
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Post-grade Food DesignESAD (Ecole Supérieure d'Art et de Design), Reims2010 - 2011Food Design specialization. Nine months of food discovery : history of food, cuisine, personal project, workshops, seminars, competition, exhibition and sessions of immersion in a professional environment.
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Master degree Product Design and Cultural ExchangesNantes Atlantique School of Design in France and China2006 - 2010Three years in Nantes and two years in China, in partnership with Nantes Atlantique School of Design, specializing in product design and cultural exchanges, improving a work methodology and creating personal tools. Focusing and learning on food design.
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Experience
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Services DesignerElia ConsultingParis, FranceApr 2018 - Present (3 years 2 months)
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Product designerFroneri (Nestlé Ice Cream + R&R)Sep 2016 - Present (4 years 9 months)Design Thinking process. Find the link between technology and marketing. Make it user-friendly, enhance meaning and design new experiences in the ice cream area, to provide solutions beyond taste as the only factor ; but through our 5 senses.
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Product designerFleury Michon TraiteurJul 2012 - Aug 2016 (4 years 1 month)In charge of innovation group ; working in pairs (technology + design). Innovation & development on product (packaging and food design), communication and work methodology, in a team of chefs, engineers and marketers.
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Food conceptionSerbotel exhibitionNantes, FranceMay 2015 - Oct 2015 (5 months)Concept development with Sébastien Coirier (butcher, best butcher in France 2015).
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Kitchen helperHôtel de ParisMar 2012 - Mar 2012Two weeks experience as kitchen assistant.
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"Quick 2050, futur scenarios" exhibition, Paris, Bruxelles, Angoulême...Quick Lab contestMay 2011 - Mar 2012 (10 months)Presentation of my food design project.
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Article publication" Les 400 goûts, Design, Cuisine et Geste " (book)Jun 2011 - Feb 2012 (8 months)Article creation for the book " Les 400 goûts, Design, Cuisine et Geste ", by the Superior School of Art and Design, Reims.
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Culinary workshopsLeisure centersJul 2011 - Aug 2011 (1 month)Culinary workshops creation in leisure centers (to children from four to eight years old).
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"Food performances"Lieu du Design, ParisJan 2011 - Mar 2011 (2 months)« Food performances » creation (70 persons) in partnership with superior school of French cuisine Grégoire Ferrandi (Paris) and university François Rabelais (Tours), focusing on culinary memories.
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InternshipLes Crayères (Relais & Châteaux), ReimsDec 2010 - Dec 2010Training period to discover Les Crayères, "Relais & Châteaux". Introduction to "food creation" work and to a team (chefs) organisation.
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Designer (intern)David Laris Creates (DLC)Mar 2010 - Aug 2010 (5 months)Six months at David Laris Creates (international group of chefs and entrepreneurs) in Shanghai. Communication projects, events, products and graphics design related to food and beverage.
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Designer (intern)DeDo Design agencySep 2008 - Jan 2009 (4 months)Five months at DeDo Design agency (Shanghai), involved in an artistic oriented process. Aware of product industrialization and cost.
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Designer (intern)Moderna France companyAug 2007 - Sep 2007 (1 month)Eight weeks at Moderna France (company, kitchenette producer). Research and prospective creation work in an industrial strategy (product design, logo).
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Industries
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Skills
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Elsewhere on the Web
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On Coroflot@isblmju, member since 2012
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Following 2
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Followers 10
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