After a master’s degree in biochemistry from the University of Sciences of Orsay Paris Sud; In 1981, he obtained a DEA in Enzymatic Engineering, Bioconversion and Microbiology from the University of Technology of Compiègne with a Research internship: genetic mapping of new mitochondrial mutations in /Saccharomyces erevisiae/ which allows him to be selected in 1983, to continue research work aimed at genetically mark strains of oenological yeasts used in Champagne, the aim objective of his doctorat thesis defended in 1986 at the University of Montpellier II specialty: Biochemistry, Cellular and Molecular Biology, with very honorable mention and congratulations from the jury. In 1988, it was nominated assistant in the department of industrial Microbiology of the National School of Food Industries of Massy (ENSIA) near Paris (France). For 8 years he conducted scientific work on the genetic improvement of strains of wine yeasts from Burgundy. In 1996, became assistant professor in the ENSIA-SIARC department in Montpellier, specializing in the training of engineers in agro-food for tropical and Mediterranean countries.

He became responsible for all the teaching of food microbiology. He carries out his research activities within the Cirad laboratories in Montpellier until 2020 in partnership with numerous research teams in Africa, Asia, Latin America and in Europe for projects funded most often by the European Union. In 2014 he obtained accreditationtodirect research (HDR) for all of his research focused on controlling the quality of traditional fermented foods in southern countries.