Dr Mathieu Schwartz received his PhD in Structural Biology from the University of Lorraine in 2018 and is now working as a research scientist at the French Institute for Food, Environment, and Agriculture Research (INRAE). His research topics mainly include structure-function studies, xenobiotic-metabolizing enzymes, and biochemistry of chemoperception and flavor. He is leading the ANR JCJC FLAMME project, tackling the relationships between oral microbiota enzymes and flavor release and perception from aroma precursors.