Lyna, our R&D Dietitian

Nassim Drissi Smaili February 16, 2026 Our Team

At SOSCuisine, we treasure the human and professional diversity of our team. Today, we are pleased to introduce Lyna Hammouche, a registered dietitian, who recently joined the team as product and market development coordinator. Passionate about nutrition and project development, she brings her expertise to our products and content, helping our community eat better every day.

What does your career path look like?

My interest in nutrition became clearer throughout my university studies, and particularly during my internships. It was in a private clinic that I discovered a facet of the profession rarely discussed at university: tools development, articles writing, and content creation.

After graduating, I looked for a position that combined these aspects, but I quickly realized it wasn’t so easy to find. So, I started by working in private practice, supporting clients part time, before continuing my career within the public system. I worked in hospitals and rehabilitation centers in remote areas. Therefore, I often changed jobs, because I was trying to find something that truly engaged me.

Then, due to a labor shortage, I frequently filled positions that had been vacant for some time, which involved structuring, developing, and demonstrating a high degree of autonomy. It was at this point that I realized I particularly enjoyed taking on new roles, organizing, structuring, and leading projects. It is these responsibilities and the opportunity to create a tangible impact that motivate me most in my work in nutrition.

How did you end up on the SOSCuisine team?

It’s a rather unusual story! For some time, I’d been looking for a more stimulating job, without really finding what I was looking for. One day, a bit out of curiosity (laughs), I chatted with ChatGPT and asked him if there were any interesting opportunities in my area. He then told me about SOSCuisine, which was recruiting. Since the job posting wasn’t advertised through the usual channels, I had not seen it yet. I decided to take a chance and applied. Pierre Lamontagne (Co-founder, Vice-President R&D and Business Development) then contacted me, and we had several exchanges. We quickly realized that our interests and visions of work were very compatible. Then, when he explained the objectives of the product development coordinator position in more detail, I realized it was exactly what I had been looking for.

What is your role at SOSCuisine?

My role is to support new projects by providing nutritional expertise, both for products and website content, as well as external collaborations. I also participate in the revitalization and development of partnerships. Having recently joined the team, I am still in a learning and integration phase.

Currently, I’m contributing to the development of the SOS FODMAP WIZARD app, which is allowing me to familiarize myself with the internal tools and processes. I also participate in writing articles and suggest ideas for improvements or new developments for applications related to specific medical conditions. My role will likely evolve over time, but for now, I’m still in the learning phase.

What challenges do you face in your position?

The main challenge is the position itself (laughs), since product coordination and development are areas that are mostly learned on the job. My background is more focused on clinical nutrition, so there’s a whole range of skills — like coordination, project management, and communication with partners — that require an adjustment period.

Finding the balance between learning and contributing is also an important challenge. The position requires a great deal of autonomy, initiative, and the ability to make suggestions, which is very stimulating, but this comes gradually with experience. Nevertheless, these are challenges that I find motivating and that I am passionate about.

Lyna in the kitchen

If I were a food, I would be… rice, because I am a reliable, consistent person, and able to adapt to different situations, a bit like rice that goes with everything.

My culinary specialty is… desserts. I don’t have a specific specialty, but I would say that I make very good chocolate macarons.

In my kitchen, I avoid … recipes that are too long or complicated. I like it when it’s simple, quick and efficient.

My preferred SOSCuisine recipe is …  Salmon and Arugula Bowl

Salmon and Arugula Bowl

Author

Nassim Drissi Smaili

Passionate and creative, Nassim is a graduate of the ENCG (National School of Commerce and Management) of Kenitra in Morocco, option Marketing and Commercial Action. She is responsible for the management of SOSCuisine's Social Networks. Her field of action ranges from the implementation of digital communication strategies to the creation of content and, of course, to the management of communities.