Romain Bertin

Food Scientist • Software Engineer

I explore food through research, formulation, and computation. Here I share experiments, mathematical models, scientific software, and notes from ongoing work in food R&D, from recipe development and process optimization to machine learning and interactive tools.

  1. What makes ice cream creamy?Creaminess emerges from ice fraction, crystal size, air and fat microstructure, serum rheology, oral lubrication, and sensory perception.Ice cream · Food physics · Rheology · Tribology · Sensory science
  2. Inside a flour blend: strength, tenacity and extensibilityBuilding a technical profile for a flour blend from W, P, L and protein values without confusing calculation with laboratory measurement.Flour · Dough rheology · Formulation · Alveograph
  3. How water temperature controls dough fermentationHow water temperature, hydration, friction and preferments influence final dough temperature and fermentation consistency.Bread · Dough temperature · Fermentation · Formulation
  4. Why ice cream never freezes completelyA practical exploration of freezing point depression, freezing curves, and models used to predict ice formation in ice cream.Ice cream · Freezing point depression · Food physics · Formulation
  5. Modeling microbial fermentation with XGBoostSimulating microbial growth data and using gradient-boosted trees to predict fermentation outcomes under noisy experimental conditions.Fermentation · Machine learning · Microbial modeling
  6. Reverse hot chocolate recipe for fun and profitReverse engineering a Piedmont hot chocolate formulation with nutritional analysis, heuristics, and constrained optimization.Food science · Mathematical optimization · Inverse problems