In 2013, Laurianne defended her PhD in Food Science at the French National Institute of Agricultural Research. Her research project focused on caramel ﬂavor and was aimed at understanding the role of both volatile and non-volatile compounds in perception by means of physico‐chemical and sensory methods.
Laurianne’s current research is focused on non-enzymatic browning reactions in food. Her goal is to bring new insights into browning mechanisms and set the foundation for the development of new technologies.
Laurianne is passionate about photography and loves travelling to capture astonishing landscapes. She used to play soccer at the University and is an active runner.