Frédéric is the Global Director of Technical Services at Barry Callebaut, responsible for technical services worldwide. With a background in bioscience engineering, he brings a strong scientific perspective to chocolate, with deep expertise in chocolate structure, processing, and rheology. With 14 years of experience at Barry Callebaut across various R&D roles, he is particularly skilled at bridging scientific knowledge with real‑world customer chocolate applications. 

He holds a master's degree and a Ph.D. in Bioscience Engineering from Ghent University. After completing his Ph.D., Fréderic spent several years at the university combining his role as a part‑time professor with that of Technical Advisor to the Flemish Advisory Centre for the Chocolate, Biscuit, and Confectionery Industries, collaborating closely with the food industry on applied research projects across Belgium and Europe. 

At Barry Callebaut, he began his career in Global R&D, working on long‑term innovation and breakthrough projects. He later became Global Gourmet R&D Director, overseeing the product portfolios of brands including Callebaut, Cacao Barry, Mona Lisa, and others. For the past three years, he has led Technical Services globally, managing a worldwide network of application and pilot labs and a team of experts supporting customers through training, technical guidance, and on‑site troubleshooting. 

Passionate about food—and especially cocoa and chocolate in all its applications—Frédéric is known for his curious mindset and eagerness to share knowledge. Outside of work, he is actively involved with the Red Cross, volunteering in his local division, and enjoys long‑distance hiking—embracing the idea of “going with the flow,” both personally and professionally.