I am a specialist of chemosensory perception in humans. I have a background in chemistry (Ph.D.) associated to an expertise in psychophysics, psychophysiology and neurobiology of the chemical senses and a Habilitation in Food Sciences. For more than twenty years, I have been conducting research on the chemosensory and neurophysiological aspects of olfaction, gustation and chemesthesis. The central aim of my research is to understand the role of perceptual interactions, induced by odor mixtures processing or cross-modal integration, in odor objects and food flavor coding, perception and liking. I am leading a research theme on sensory interactions induced by the perception of mixtures of molecules contained in foods and detected by the chemical senses. The objective is to unravel the chemical and biological mechanisms of food flavor construction and perception in order to develop a healthier diet, but nonetheless tasty, which may be better appreciated by consumers and therefore contribute to their health and wellness in a sustainable way.