Communications and reports

Debure A. (2008)“The social construction of expertise: The case of Risk Assessment and Risk Management in international food safety standards setting” EGOS annual conference, the European Group for Organizational Studies, session “Risky Organizations and the Organization of Risk Management”, July 2008, 9-12th.

Debure A. (2008) “Standard making assisted by scientific expertise,The refining of the Risk Analysis principles in the international food safety standards processing”,4S annual conference, the Society for Social Studies of Science, session “Regulating Emerging Technologies: Subpolitics in the making”, August 2008, 20-23rd

Debure A. (2005) « Qualities and qualification in the French wine sector : a strategical resource »
Communication, Conference on Economic Sociology and Technology, 23 & 24 Septembre,Cornell University, Ithaca, NY.

Chiffoleau Y. Debure A. (2004) « Les producteurs de Vin de Pays des Côtes de Thongue : Les rapports à la production et aux marchés et Diagnostic de l’action collective du syndicat. » Rapport d’étude pour l’UMR Innovation, INRA Montpellier.

Education

PhD student in Sociology,
Since November 2006 INRA & EHESS (Paris)

Master in Sociology
2002-2003 Institut d’Études Politiques, Sciences-Po. (Paris)
Concentration: Sociology of organizations
Master thesis: « Qualities and qualification in the French wine sector : a strategical resource »

Master in Business Administration,
2000-2002 ESSEC (Paris) / Cornell University (NY, USA)
Concentrations: Quantitative Methods, Human Resources Management, Theories of Organizations.

Hospitality and Culinary Bachelor diploma
1996 -1999 École Hôtelière de Paris Jean Drouant (Paris)

Research activities

Since 2007, Cobina Research Project
Analysis of interactions between Biological knowledge and Regulatory Standards, applied on genetic engineering.
Grant from National Research Agency (2006-2009),
Project Coordinator : Pierre-Benoit Joly

2006, CSO (Centre de Sociologie des Organisations), IEP - CNRS, Paris
Research program « Consumer groups, social issues and sustainable consumption »
Grant from National Research Agency (2006-2008)

• Analysis of Alternative businesses’ mechanisms (Organic food & Faire trade products)
• Studies on the consumers’ weight in shaping frames and contents of trades.

2005, INSERM (Institut national de la santé et de la recherche médicale), Paris
Research projects for the Human Resources Department

• Inventory of needs and insights of HR managers in recruitment process,
• Proposals for new procedures in recruitment process, coupled with IT functional requirements.

2004, CSO (Centre de Sociologie des Organisations), IEP - CNRS, Paris
Research projects

• URSSAF Paris (Social Security Tax collector Institute): organizational study on the impacts of on-line services for clients and employees.
• Direction Générale des Impôts (Incomes Tax collector Institute) : organizational study on the impacts of a national re-organization project (departments mergers, new competences learning) .

2003, INRA (Institut national de la recherche agronomique), Montpellier
Research project

• Organizational analysis of a wine producers syndicate : internal audit and interaction within the wine sector.

2002, Cycle de Sociologie des Organisations, IEP, Paris
Study fields

• Musée de l’Homme, Paris : Social Analysis of the2002’s employees strike and collective mechanisms
• Technocentre Renault : Organizational study of R&D work process

Professional Experience

2000 Operations Manager
Sofitel New York (NYC, USA). 400 rooms

• Conduct training for the Guest Service Center (7employees) for the opening of the Hotel
• Assist the Director of Housekeeping in preparing 400 rooms and maintaining daily operations within the department (30 employees).

1999 Operations Manager
Sofitel Miami (Floride, USA). 280 rooms

• Performe set-up procedures and training for the Guest Service Center (5 employees).
• Acting Director of Human Resources for three months for the 120 employees.
• Supervise Food and Beverage daily operations (restaurant, room-service, bar and Coffee Shop: 18 employees)