Isabelle Déléris

Isabelle Déléris is a Senior Scientist at Cargill’s Core R&D, with over 25 years of experience in food and material science. Her expertise lies in particle and powder technology, mass transfer, and the physicochemical behavior of ingredients. Isabelle has led multidisciplinary research on ingredient functionality, flavor release, and powder performance, with a focus on caking, agglomeration, and flowability. She has authored multiple scientific publications, co-supervised PhD students, and contributed to patents and product innovations. As an active contributor to IFPRI’s collaborative research ecosystem, she applies both experimental and modeling approaches to drive industrial impact and scientific advancement.