Dr. Piornos-Martinez research area is in flavour chemistry with a focus on the identification and formation of aromas in foods. He completed his PhD in the University of Reading, working on the identification, quantification and formation of aroma volatile compounds in alcohol-free beer. He also has experience in sensory evaluation and data analysis, and in the determination and calculation of perception thresholds. He has developed mechanistic kinetic models for the formation of aroma compounds and aldehydes in malt formed through the Maillard reaction. Dr. the formation of aroma compounds, is currently a researcher at the Centre for Taste and Feeding Behaviour of INRAE in Dijon (France), where he leads research in the Flavour, Food Oral Processing and Perception (FFOPP) group.