Christophe Lavelle is a research scientist at the CNRS, working at the National Museum of Natural History / Sorbonne University in Paris. He is an expert in epigenetics and food science and teaches in many universities and professional schools. He is responsible for the scientific training of cooking teachers at the national level and is also frequently asked for conferences for general public or professional audiences. He is the author of more than 50 research papers and 12 books on food, including “Toute la chimie qu’il faut savoir pour devenir un chef!” (Flammarion, 2017) and ″Je mange donc je suis. Petit dictionnaire curieux de l’alimentation″ (Museum National d’Histoire Naturelle, 2019).
