Dr Mathieu Schwartz received his PhD in Structural Biology from the University of Lorraine in 2018 and is now working as a research scientist at the French Institute for Food, Environment, and Agriculture Research (INRAE). His research topics mainly include structure-function studies, xenobiotic-metabolizing enzymes, and biochemistry of chemoperception and flavor. He is leading the ANR JCJC FLAMME project, tackling the relationships between oral microbiota enzymes and flavor release and perception from aroma precursors.
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. 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.
