Gilles Feron is a Physiologist and Biochemist. He studied plant biochemistry at the Université Paul Sabatier, Toulouse. He obtained his Ph.D. degree in 1991. He did a postdoctoral training at the University of Hull (GB) under the responsibility of Professor Colin Ratledge. Currently, he is employed at INRA as a Senior Scientist in the CSGA and has under his supervision the research group on saliva and perception. Feron's main research interest concerns food aroma metabolism. Particularly, his research focuses on the identification and regulation of aroma metabolic pathways in complex biological systems (from plant to human). He is working currently on the importance of the oral sphere and saliva in the formation and release of flavor and taste compounds during food consumption and is focusing on fat and lipids. He has published about 40 papers and book chapters, applied for 4 patents, and presented 30 oral communications and 50 poster communications, all in the field of flavour biochemistry and metabolism. He has supervised numerous student and young researchers including postdoctoral researchers. He has been involved in about 10 research contracts (national and European) as the scientific manager as well as the coordinator. Feron was the Deputy Director of the Laboratory of Food Microbiology (2000-2003), the Main Organizer of the International Congress Bioflavour 95 and Chair of the next Food Oral Processing Symposium (2012), and a Member of the Organizing and Scientific Committee of the Wuehrmann 2002. He is also a Member of the Scientific Committee of Vitagora Symposium, a Teacher at the University of Burgundy and at AgroSup Dijon, and an expert for different organisms (OSEO, French National Research Agency).
Biography Updated on 9 January 2012