Christian Salles is the Scientist at the INRAE, CSGA (Centre for taste and feeding behaviour, Dijon, France). He earned his Master's in Food Science in 1984 and PhD in Food Science at the University of Montpellier in 1989. He received HDR (Accreditation to supervise research) at the University of Burgundy in 2001. His current research interests include in-mouth mechanisms leading to flavor release and perception with in vivo and in vitro approaches.
Dr. Hélène Labouré is an Assistant Professor at Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, Dijon, France. She received her Ph.D. in Food Science from Université de Bourgogne in 2000. Her research keywords include Food Science, Sensory Analysis, Texture and Aroma.
