Dr. Grégory Schmauch

•Setting up and monitoring research programs to: -Understand the physical chemistry of cooking -Translate traditionnal cooking processes in physical chemistry terms -Correlate physical-chemistry properties with sensory •Setup of an analytical labor devoted to culinary sciences •Setting up and following research collaboration with universities, research centers and restaurants • Strategic watch: cooking science, technology, trends •Patents application •Students supervision

Scientific project management (taste and aroma) Analytical Chemistry Ideation Collaboration with universities and research institutes Collaboration with Flavour Houses

• Planning, coordination and execution of experiments to characterize the interaction of tannin and protein during wine-making and tasting • Literature and patent review • Scientific communication and papers

• Study of polyectronic multilayers physico-chemistry and study of protein adsorption (targeted release of active principle or aromas) (Quartz crystal microbalance, atomic force microscopy)

Study of moisture migration in chocolate from included fruits. Creation of migration aback according to fruit and chocolate composition

Setup of a Purge and Trap GC/MS system and development of associated methods to analyse coffee and chocolates aromas

Wine chemistry, physical chemistry, analytical chemistry, taste, polyphenols

Molecular Modelling, colloids, functional polymers, polymers analyses, surfaces thermodynamic, tribology

Organic chemistry, mineral chemistry, analytical chemistry, physical-chemistry, fluid dynamic, thermodynamic, kinetic, computational chemistry