Antoine holds a Master's degree in Chemistry from the ISIPCA school (Versailles, France) and specializes in flavors. He started his career in flavor houses before joining Biospringer by Lesaffre in 2015, where he now leads the global technical expertise in flavor development and sensory analysis. Working on innovation topics within internal and external organizations, his main goal is to harness the potential of microorganisms and fermentation to create new natural flavor tools and bring them to market. The world of flavors is a perfect match between his passion for tasting and cooking and his affinity for science, especially chemistry.