I graduated from Gembloux Agro-Bio Tech (University of Liège) as a Chemist Bioengineer and am doing my PhD in the Agronomic Sciences field at Gembloux Agro-Bio Tech in the Laboratory of Gastronomic Sciences. My research focuses on the development and the characterization of biofunctionnal beverages. I principally study the mixed fermentation process and its derivative beverages such as kombucha. The beverage composition kinetics as well as volatile organic compound analysis allows me to establish links between the synthetized molecules and microbial metabolic pathways used by the fermentation consortium. Moreover, the study of aroma-active compounds allows an estimation of sensory profiles of the drinks, correlated with the evaluation on consumer acceptance through sensory analysis. The drinks health aspects are also investigated, from the antioxidant and anti-inflammatory properties to the study of microbial interactions with the consumer digestive tract membrane. My PhD is directed by a Win4Excellence project called Microboost, with funding from the Wallonia region.