Sheryline Thavisouk

Sheryline Thavisouk is a dedicated entrepreneur who co-founded Le Papondu, a pioneering French brand that specializes in providing plant-based egg alternatives for cooking. With a passion for making a positive impact through food choices, Sheryline addresses the need to substitute eggs in gastronomy, catering to those looking to reduce animal protein consumption or individuals with egg allergies. The products offered by Le Papondu are crafted from natural ingredients with a Nutri-score A rating. Sheryline's educational background includes a Student Entrepreneur Diploma in Entrepreneurship from CY Cergy Paris Université, a Master's degree in Chemistry with a focus on formulation for industries from Université de Technologie de Compiègne (UTC), an Engineer degree in Food Industry, Cosmetics, Environment, Pharmaceuticals from École de Biologie Industrielle, and a Bachelor's degree in Biochemistry and cell biology from Université de Cergy-Pontoise. Professionally, Sheryline serves as the Chief Executive Officer at Le Papondu and has prior experience as a Project Manager Formulator at ALES GROUPE - LIERAC - PHYTO - CARON -DUCASTEL - PHYTOSPECIFIC, Microbiologist in Quality Control at Coty, and Lab Technician at Sisley Paris and Biocell France.