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Jean-Paul Maalouf is a senior statistics consultant who joined the Lumivero team in 2014. He holds a PhD in biology and has extensive experience in teaching statistics, which he has been doing intensively since 2012. He has taught at the largest French research institutions (INRA, CNRS, INSERM, CIRAD, several universities), as well as at private companies around the world. His teaching methods are based on a conceptual approach and are more focused on concrete examples than on the explanation of complex mathematical formulas. The concepts are thus easily grasped by people who do not necessarily have a background in mathematics but wish to quickly become operational in the field of data analysis.
Senior consultant in statistics, Amaury Labenne holds a PhD in applied mathematics. While writing his doctoral thesis on dimension reduction methods, he taught statistics and their uses at university. In 2016, Amaury joined the Lumivero R&D team, of which he was then in charge until 2020. He participated in the development and improvement of XLSTAT major statistical features. Amaury Labenne is now a senior data scientist consultant. He also provides training on data analysis and statistics. Very pedagogical, he knows how to adapt his courses to his audience. He favors teaching methods based on examples and real business applications rather than on theoretical and mathematical explanations.
After working as a statistician in a service company and then as head of scientific calculation for L'Oréal R&I, Damien Brémaud is now an independent sensometrics consultant. He holds a master's degree in econometrics and has nearly 20 years of experience in sensometrics, during which he has provided numerous training courses in applied statistics to private companies (from SMEs to large groups) in food, cosmetics, transport, optics, tobacco, sports and more. He is a member of the Board of Directors of the SFAS (French Society of Sensory Analysis) and the SFdS (French Society of Statistics) for the Agro-Industry group. He is also a lecturer for the "Sensory and Innovation in Food" master's at the University of Tours.