Dr. Elisabeth Guichard is a Research Director at INRAE (French National Research Institute for Agriculture, Food and Environment); she is a scientist in food science and flavor release. She developed innovative methodologies to better understand the interactions between aroma compounds and macromolecules at the molecular level, with the aim of predicting aroma release from the food matrix, taking into account their initial composition. To understand the mechanisms occurring at the macroscopic level in real foods, Dr. Guichard focused her research on dairy products, as they are composed of mixtures of lipids and proteins, allowing us to obtain a wide range of food structures. Since 2008, Dr. Guichard has studied the dynamic release of aroma compounds during food consumption by human subjects differing in their oral physiology and its impact on dynamic sensory perception. She also studied odor–taste associations to restore taste perception in low-salt/sugar/fat products. She has more than 180 publications in peer-reviewed international journals, 72 book chapters, 130 oral communications and 123 posters in international congress in the field of food science, interactions between aroma compounds and food matrix, and in-mouth aroma release in relation with perception. She is the editor of eight books, including Flavour, from Food to Perception (Wiley Blackwell, 2017) and Flavor: From Food to Behaviors, Wellbeing and Health (Woodhead Publishing, 2016).