My main interests lie in the food chemistry and food technology fields: chemical transformations occurring during heat treatment of food (Maillard reaction); flavour and colour evolution in grapes, wine, fruit, and coffee; food contaminant determination (acrylamide, mycotoxins, furanic-like compounds, phthalates, cholesterol oxidation products); bio-waste valorisation from agri-food chains; ancient varieties characterisation, safeguards, and valorisation. I have conducted investigations on: waste valorisation by the black soldier fly; valorisation of by-products from agri-food chains; valorisation of spent coffee grounds; characterisation of doughs and bakery goods obtained from wheat flour mixed with ingredients having nutritional properties (insects, cyanobacteria, medicinal plants).