Emilie completed her Bachelor's degree in Food Science and Technology at Laval University. She started her Master's degree on the presence of food allergens in products with a precautionary statement (may contain) in May 2016 and made the accelerated transition to the PhD in September 2017 on the same project which she finished in 2021. After her PhD, she continued her education at the University of Alberta as a Clinical Research Coordinator.
Years of service
2017 to 2021