PhD in food process and biotechnology, today he works as a researcher in the R&D department at IFBM on barley-to-beer themes. He also has worked on the identification of malt spoiling moulds by MALDI-TOF analyses during his MSC specialized in food process and biotechnology. He has worked 2 years at AEB group France on the screening and characterization of yeast strains for the beer wort fermentation and the impact of the glutathione on brewing yeast growth.