Mariam Muradova is an accomplished PhD candidate and researcher, renowned for her work at the Center for Taste and Feeding Behavior at the University of Burgundy, France, and the International Research Center "Biotechnologies of the Third Millennium" at ITMO University's Faculty of Biotechnologies in Saint Petersburg, Russia. Mariam earned her Bachelor's degree in biotechnology in 2018 from ITMO University, followed by a Master's degree in the same field in 2020. Currently, she is on the verge of completing a dual PhD program between ITMO University and UBFC University, specializing in biotechnology, molecular biology, and biochemistry. Mariam has gained valuable experience through various roles, including internships and research positions at institutions like Coimbra University, University of Lorraine, and the University of Verona. Her research interests span functional foods, fermentation, sensory properties, recombinant proteins, and bioactive compounds. Mariam has also been recognized for her academic excellence with various scholarships and awards, including the prestigious Eiffel Scholarship in France and multiple Presidential Scholarships for studying abroad. Mariam's research primarily focuses on the production, purification, and analysis of glycosidases originating from oral microbiota. Her research is important in deciphering the intricate processes of flavor and taste perception.
Dr. Francis Canon is currently the research director of the Center for Taste and Feeding
Behavior at the University of Burgundy, France. He received his PhD degree in
biochemistry from the JINRA Centre de Recherche de Montpellier in 2010, followed
by postdoctoral training at the Synchrotron SOLEIL (2010–2011). His research
aims to gain a deeper understanding of the molecular mechanisms involved in
flavor perception, focusing more specifically on astringency perception and
aroma release in the oral cavity.
Dr. Mathieu Schwartz is currently a permanent researcher at the Center for Taste and Feeding Behavior, University of Burgundy, France. He received his PhD degree from the University of Lorraine in 2018, followed by postdoctoral training at the UMR Interactions Arbres-Microorganismes (2018–2019). He is interested in the chemical and biochemical reactions that occur in the mouth and influence flavor perception. Using various techniques (including enzymology, structural biology, and mass spectrometry) he is especially focused on the enzymatic processes involving aroma molecules. Additionally, he works on the structure-function relationships of xenobiotic-metabolizing enzymes such as glutathione transferases in humans, plants, and microbes.
Dr. Jean-Marie Heydel is currently the team leader at the Center for Taste and Feeding Behavior and a research deputy of the school of Pharmacy, University of Burgundy, France. He received his PhD degree from the University of Burgundy in 2001. From 2003 to 2014, he was assistant professor at the School of Pharmacy, University of Burgundy. He has published over 50 papers, with an H-index of 22 and 1427 citations (Scopus, 22 November 2023). His research interests are xenobiotic metabolism, physiology of olfaction, animal biochemistry, animal physiology, biotransformation, and enzymes.
Dr. Denis Baranenko is the head of the International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia. He performs research in analytical chemistry, biotechnology, and food science. He has published 70 papers and been cited in 577 documents (H-index = 13, Scopus data from 30/11/2023).
Dr. Fabrice Neiers is currently affiliated with the Center for Taste and Feeding Behavior, University of Burgundy, France. He has a full Professor in the Medical/Pharmaceutical School of the University of Burgundy since 2009. He holds a PhD degree in molecular enzymology from Lorraine University. He has a postdoctoral position at Karolinska Institute in two laboratories: the Brigitta and Staffan Normark laboratory, and the Adnane Achour laboratory. His actual research focuses on the study of the biochemistry of smell and taste perception.
