Christophe LAVELLE, Ph

CV Christophe LAVELLE updated 2021/06

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Christophe LAVELLE, Ph.D

Research scientist (CR1) - Principal Investigator

CNRS (National Center forScientific research), Paris, France

Born 1975, France – 3 children

National Museum of Natural History

Genome Structure and Instability

CNRS UMR 7196 / INSERM U1154

43 rue Cuvier, 75005 Paris, France

Phone: 33 (0) 140 794 832

Mobile: 33 (0) 624 714 403

Fax: 33 (0) 140 793 705

Email : [email protected]

Web: http://sites.google.com/site/christophelavelle (quite rough, last update 2017... new version to come soon)

http://biophysique.mnhn.fr (lab… also new version in progress)

Notice: I am (trained as) a physicist, (recruted as a) research scientist in the Chemical Department of the

CNRS and working in a biological institute. This means I tend to favor interdisciplinary approaches (including

a pinch of human science), whether it is to understand genome organization or food properties (my two main

domains, skipping music). As a matter of fact, whatever the focus is on (genome mechanics or molecular

gastronomy), this is all about macromolecules behaviour (+ cultural aspects, regarding food). Beside pure

research, I also invest quite a lot of time in scientific communication (public lectures for general audience,

books writing/editing) and teaching (lectures for university students and professional training) as well as

research animation (expertise in commitees, coordination of networks and projects, organization of

conferences, etc.).

In brief

- Ph.D. in molecular biophysics

- Expert mainly in biophysics, epigenetics and food science (but also anthropology, music, art&science)

- Principal investigator at the CNRS (National Center for Scientific Research), working in the National

Museum of Natural History (part of Sorbonne Universities) in Paris and associate member of the ISCC

(Institute for the Sciences of Communication)

- Co-founder and co-head of the "Nuclear Architecture and Dynamics" research network CNRS-GDR 3536

- Board member of the INSERM (National Institute for Health and Medical Research) scientific commission

CSS1 (molecular basis of life)

- Board member of the ISC-PIF (Institute for Complex Systems) – CNRS UPS3611 steering committee

- Editor of All Life (Taylor & Francis), Methods (Elsevier) and International Journal of Molecular Sciences

(MDPI)

- Lecturer (~100h/year) in several universities (including Paris IV, VI & VII, Science Po, Lyon, Lille,

Toulouse, Marseille, Cergy-Pontoise, Marne la Vallée, Nancy, Versailles St Quentin, Reims, MNHN, …)

- Responsible at the INSPE (national school for professorship and education; master degree) for the scientific

formation of cooking teachers at the national level

- Member of 6 international professional societies (including the French and the American Biophysical

Societies)

- Scientific advisor for various institutions/events (professional associations, TV programs, exhibitions, etc.)

- Chief scientific commissioner "Je mange donc je suis" exhibition (Oct 2019 – August 2020 ; Musée de

l’Homme and roaming since).

- Reviewer/expert for more than 30 different journals and 10 financial programs

- Author of about 40 scientific publications (>1500 citations; h-index~23), 65 proceedings and book chapters,

15 books, 70 popular publications, 130 presentations in scientific meetings, 50 invited seminars, 540 public

lectures and cooking demonstrations for general public and professionals (in more than 30 different

countries), 40 national and international meetings organization.

http://sites.google.com/site/christophelavelle

http://biophysique.mnhn.fr/


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Keywords: Epigenetics: DNA, chromatin and cell physics/biology/chemistry

Gastronomy: food science/technique/art/anthropology

Music: art & science

POSITIONS

2010-date Principal Investigator (CR1 CNRS), National Museum of Natural History

(Paris)

2020-date Guest searcher, SIRICE lab, Sorbonne Université (Paris)

2016-2018 Guest searcher, Institute for Sciences of Communication (ISCC, Paris)

2008-2010 Research Scientist (CNRS), Interdisciplinary Research Institute (Lille) and

Institut des Hautes Etudes Scientifiques (Bures-sur-Yvette)

2006-2008 Research Scientist, Curie Institute (Paris) & Gustave Roussy Institute

(Villejuif)

2005-2006 Research Scientist, Institut des Hautes Etudes Scientifiques (Bures sur

Yvette)

2003-2005 CEA Fellow in Radiobiology and Oncology, Atomic Energy Commission

(Fontenay-aux-Roses)

2002-2003 Assistant Lecturer in Physics, UPMC - Paris VI

1999-2002 Research Ministry Fellow in Molecular Biophysics, Jacques Monod Institute

(Paris)

1998 Assistant Engineer in Civaux Nuclear Power Station, EDF (Tours)

1997 Assistant Searcher in Solid Physics Group, University of Paris XI

EDUCATION

2003-2005 Post-doctoral training in Radiobiology and Oncology with Dr Laure

Sabatier, Radiobiology and Radio-oncology Department, Atomic Energy

Commission, Fontenay-aux-Roses

2002-2003 Post-doctoral training (ATER) in Theoretical Physics with Dr Jean-Marc

Victor, Theoretical Physics of Condensed Matter Lab, CNRS, Paris

1999-2002 Ph.D. in Molecular Biophysics, with Dr Ariel Prunell, University Pierre et

Marie Curie - Paris VI

1998-1999 Master degree in Molecular Biophysics (University of Paris VI)

1996-1999 Magistere in Fundamental Physics (University of Paris XI)

AWARDS & HONOURS

2017 Award from the Académie Culinaire de France for the Sciences (2de) book

2016 Award from the Académie Culinaire de France for the Sciences et

technologies culinaires (1ere/Tle) book

2015 Award from the Académie Culinaire de France for the Sciences et

technologies culinaires (2de) book

2011 Honorary citizen of Figeac city (France)

2009 Honorary fellow of Kiev University (Ukraine)

2006 Selected (with Jean-Marc Victor's group) by "Prix La Recherche" for a

"great quality and innovative interdisciplinarity work"

1999 Three year individual research fellowship recipient, French Ministry for

Research


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RESEARCH FOCUS

Epigenetics and nuclear architecture: DNA metabolism (transcription, replication, repair,

recombination); DNA topology and topoisomerases; DNA damage and carcinogenesis;

chromatin structure and dynamics; DNA repeat sequences (telomeres, centromeres, fragile

sites); gene expression and epigenetics; nutrigenomics; systems biology; nucleoid structure;

evolution;…

Food science: molecular gastronomy, food physics (dispersed systems, diffusion and heat

transfer), food chemistry (basic food components and reactions), food biology (animal/plant

composition, microbiology); nutrition; physiology of taste; cooking art and technique

(molecular cooking, food pairing, culinary art and culture); food

anthropology/sociology/history, cultural heritage, gender & cooking, food industry (design,

innovation), …

Music: anthropology (practices and meanings), art/technique (common/different features of

various music styles), perception (by human but also other living beings),…

FUNDING (total amount ~1M€)

- INSERM (recurrent funding)

- CNRS (recurrent funding)

- MNHN (recurrent funding, ATM2017)

- AEFE (recurrent funding)

- CNRS (PEPS program – 2009 & 2012)

- UPMC (CONVERGENCE program – 2011)

- RNSC (IDEA program – 2009, 2010; NETWORK program 2010, 2011, 2012, 2013)

- European Union (POLONIUM program – 2012; ASGARD program - 2013)

- Région Ile de France (DIM Complex Systems 2012, 2013)

- ANR (ALID program 2013) – RENESSENS project

- COMUE Sorbonne Universities (CONVERGENCE program – 2014) – PALIM project

- BPI (2020) – SYMBIOSE project

- Fondation de France (2020) – H-LAB project

TEACHING (about 2200 hours from 1999 to 2021, currently ~100 hours/year)

Some of the slides are available here: https://sites.google.com/site/christophelavelle/teaching

2021 Culinary science and fermentation (8 students, 2 hours), CRI – University of

Paris

2017-date Culinary art and science (90 students, 30 hours/year), University of Cergy

Pontoise

2015-date Culinary innovation (30 students, 6 hours/year), University of Marne La

Vallée

2015-date Food science (30 students, 9 hours/year), University of Nancy

2014-date Mechanics of transcription, graduate course (30 students, 2 hours/year),

University of Paris VI

2014-date 3D genome organisation, graduate course (30 students, 2 hours/year),

National Museum of Natural History, Paris

2013-date Physics and epigenetics, graduate course (30 students, 2 hours/year),

National Museum of Natural History, Paris


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2012-date Molecular gastronomy, graduate course (10 students, 36 hours/year),

University of Cergy-Pontoise

2012-date Modernist cuisine, graduate course (30 students, 3 hours/year), University of

Reims – Le Cordon Bleu School

2011-date Genome mechanics, graduate course (30 students, 3 hours/year), National

Museum of Natural History, Paris

2006-date Epigenetics, graduate course (30 students, 4 hours/year), University of Paris

VII

2019 Fermentation and food microbiology (20 students, 10 hours/year), University

Paris Saclay

2010-2020 Molecular Gastronomy, graduate course (20 students, 30 hours/year),

University of Toulouse II

2016-2018 Nutrition and food Science, graduate course (20 students, 6 hours/year),

University of Lyon I

2016-2018 Culinary art and science (15 students, 15 hours/year), Basque Culinary

Center, Spain

2016-2018 Culinary science (30 students, 6 hours/year), University of Versailles

2006-2016 Molecular microscopy, graduate course (30 students, 3 hours/year),

University of Paris VII

2006-2015 Food Science, graduate course (20 students, 6 hours/year), University of

Lyon I

2014-2015 Building an experimental lecture, graduate course (6 students, 10

hours/year), University of Paris VI

2010-2012 Introduction to science, graduate course (60 students, 6 hours/year), Science

Po Paris

2010-2011 Nutrigenomics, graduate course (30 students, 3 hours/year), University of

Toulouse II

2008-2014 Nuclear Architecture, graduate course (10 students, 2 hours/year), University

of Lille I

2005-2008 Food Science, graduate course (30 students, 30 hours/year), University of

Aix-Marseille III

2004-2006 Physics, first year Engineering school preparation (30 students, 20

hours/year), Ipesup, Paris

2005-2008 Medical Physics, undergraduate course (50 students, 50 hours/year), Epsilon

Institute, Paris

2004-2007 Molecular Gastronomy, undergraduate course (100 students, 30 hours/year),


2003-2006 Nuclear Architecture, graduate course (30 students, 12 hours/year),


2003-2006 Medical Physics, undergraduate course (50 students, 50 hours/year), Ipesup

Institute, Paris

2003-2005 Medical Physics, undergraduate course (60 students, 30 hours/year),

Excosup Institute, Paris

2003-2004 Biophysics, undergraduate course (60 students, 30 hours), Excosup Institute,

Paris

2003-2004 Mechanics, undergraduate course (40 students, 70 hours), University of Paris

VI

2003-2004 Medical Physics, undergraduate course (100 students, 90 hours), University

of Paris VI

1999-2002 Statistical Physics, undergraduate course (70 students, 60 hours/year),

University of Paris XIII


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1999-2002 Structural Biology, undergraduate course (25 students, 20 hours/year),

University of Paris XIII

PARTICIPATION AT NATIONAL AND INTERNATIONAL MEETINGS AND

WORKSHOPS

Some of the slides are available here: https://sites.google.com/site/christophelavelle/conferences

INVITED LECTURES – INTERNATIONAL EVENTS (22, including 4 keynotes)

[xx] 2022 2d International Scientific meeting on Olive Oil, Paris, France

"The art and science of olive oil"

[22] 2020 Thinkers and Doers, Paris, France

"Food for the future" (round table)

[20-21] 2018 Wine and science, Barcelona, Spain

"Wine science… and pseudoscience" + round table

[19] 2017 International Conference of Virus Assembly, Biomotor, and Application

in Nanobiotechnology, Ohio, USA

"Twisting, pulling, pushing nucleosomes: when epigenetics goes physical"

[18] 2017 Nantes Food Forum, Nantes, France

"Culinary art and science"

[17] 2015 PALIM meeting, Paris, France

"Culinary art and science" (introductory lecture)

[16] 2015 Thimphou, Bhoutan

"Food heritage and valorization"


"Culinary art and technique"

[14] 2015 7th International Workshop on Molecular Gastronomy, Paris, France

"Rationalizing food recipes: a paradigm shift in cooking education"

[13] 2015 SFP Workshop, Paris, France [keynote]

"Delicious physics"

[12] 2014 Meeting IEHCA, Tours, France

"Le modèle culinaire français à l'épreuve de la vague moderniste"

[11] 2014 SFB annual meeting, Guéthary, France

"Delicious biophysics"

[10] 2013 MegaEvent Nutrition, Sao Paulo, Brazil [keynote]

"Molecular Gastronomy: from physico-bio-chemistry to culinary art"

[9] 2012 Genome Mechanics at the Nuclear Scale, Leiden, Netherlands

"Chromatin dynamics: twist, pull, push"

[8] 2012 European Material Research Society 2012 spring meeting - DNA Directed

Programmable Self-assembly of NanoMaterials for energy and other

applications symposia, Strasbourg, France

"RNA auto-assembly, DNA hierarchical superstructure and nanoparticles

aggregation: so far, so close"

[7] 2012 DNA-Nanosensors Symposium, Jena, Germany

"DNA as a nanosensor in vivo"

[6] 2012 56th Biophysical Society Annual Meeting, San Diego, USA

"Chromatin dynamics: at the source of RNAs production"


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[5] 2010 Statistical physics and topology of polymers with ramifications to structure

and function of DNA and proteins, Kyoto, Japan

"Chromatin topological transitions"

[4] 2009 MegaEvent Nutrition, Sao Paulo, Brazil [keynote]

"Molecular gastronomy and cooking: insights into culinary science and

techniques"

[3] 2009 Physics of DNA assembly Les Houches, France

"Physics of DNA assembly: different context, different function"

[2] 2008 19th Ion Channel Meeting, Giens, France [keynote]

"Molecular gastronomy: the science behind cooking and eating"

[1] 2004 Workshop on Research and Applications in Radiobiology with Swift Ions,

Caen, France

"From nucleosomes to chromosomes: a multiscale approach of DNA

damage and chromatin dynamics"

INVITED LECTURES –NATIONAL EVENTS (44, including 1 keynote)

[xx] 2021 Alimentation Végétale, Paris, France

"Le fractionnement des végétaux"

[44] 2021 3ème journée Interdisciplinaire sur la Condition Animale, Paris, France

"Favoriser la cuisine végétale"

[43] 2020 16th Rencontres François Rabelais, Tours, France

"Gastronomie pour publics fragiles"

[round table]

[42] 2020 Pour une restauration engagée et résiliente, Paris, France

"Privilégier le végétal, la saison et le local"


"Les arômes artificiels (dé)forment-il le palais des enfants ?"

[round table]

[40] 2019 Colloque ThalaSU, Sorbonne Université, Paris, France

"Valorisation des océans et services rendus à la société"

[round table]


"Les cuisines des Territoires d’Outre-mer sont-elles européennes?"

[round table]

[38] 2018 RENESSENS, Paris, France

"Food & texture"

[37] 2018 Nantes Food Forum, Nantes, France [round table]

"Alimentation et sport de haut niveau"

[35-36] 2018 Nutrition, Lyon, France

"Ovoproduits / alimentation de demain" [conference / round table]

[34] 2018 Alimentation des personnes fragiles, Lyon, France

"La gastronomie moléculaire au service de tous"

[33] 2018 L'alimentation en gériatrie, Verdun, France

"Texture et alimentation"

[32] 2018 Forum des PME de la bio, Erquy, France

Organic food quality (round table)

[31] 2018 Sortir l'Agriculture du Salon, Paris, France


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"Quelles initiatives pour une alimentation sans élevage industriel ?" [round

table]

[30] 2018 Journée du GdR Normes, Sciences et Techniques, Nantes, France

"Alicaments"


"La science est-elle une solution plus fiable que la nature?" [round table]

[28] 2017 Les villes alimentaires, ISCC, Paris, France

"Peut-on être sûrs de l’innocuité des choix agronomiques d’aujourd’hui ?"

[27] 2017 16th CNRS Interdisciplinary School in Biology, Dinard, France

"La biodiversité en cuisine"

[26] 2017 ARE SENSCHIM, Paris, France

"La science dans nos assiettes"

[25] 2017 24ème Cours francophone de Biologie de la Peau, Lyon, France

"La galénique en cuisine"

[24] 2017 La créativité en cuisine, Dugny, France

"Science et créativité culinaire"

[23] 2017 Médias et médiations de la gastronomie, UVSQ, France

"Art et science culinaires: transmission et évolution de la cuisine"


"Penser l'alimentation de demain"

[21] 2016 Penser l'alimentation de demain: Nature, Bio, des idées qui changent le

monde, ISCC, Paris, France

"Science, Nature: un faux débat?"

[20] 2016 15th CNRS Interdisciplinary School in Biology, Paris, France

"Food2.0: penser l'alimentation de demain"

[19] 2016 Les Arts Sucrés, Dugny, France

"La science sucrée"

[18] 2016 L'Alimentation demain - après la COP21, Paris, France

"De la diététique à l'écologie: la cuisine au chevet de notre corps et de notre

planète"

[17] 2015 EC6 meeting, Rungis, France

"Le fruit dans tous ces états"

[16] 2015 1eres Rencontres des Grandes Causses, Millau, France

"Alimentation et cancer"

[15] 2015 CPBS meeting, Sète, France

"Art, innovation and science… in the kitchen"

[14] 2015 Epigenetics (public audition, OPECST), Paris, France

"Epigenetics: now also in 3D"

[13] 2015 14th CNRS Interdisciplinary School in Biology, Villers-sur-Mer, France

"Gender studies in the kitchen"

[12] 2014 13th CNRS Interdisciplinary School in Biology, Porquerolles, France

"Rare events in the kitchen"

[11] 2013 IRCAM - MaMux workshop, Paris, France

"Wine and music: some issues about physiology and epigenetics"

[10] 2013 Groupe Français de Rhéologie annual meeting, Nantes, France [keynote]

"From genome mechanics to molecular gastronomy""

[9] 2013 12th CNRS Interdisciplinary School in Biology, Berder, France


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"Correlation and causality in the kitchen"


"Natural and artificial in the kitchen"


"Cooperativity and singularity in the kitchen"


"History and memory in the kitchen"


"Space and location in the kitchen"

[4] 2008 6th Figeac Meeting on Nucleic Acids and Molecular Motors, Figeac, France

"Chromatin: a polymorphic packaging for a polymorphic polymere"

[2-3] 2008 7th CNRS Interdisciplinary School in Biology, Berder, France (2 lectures)

"Robustness and adaptation in the kitchen" – "DNA repair in eukaryotes"

[1] 2008 2d Complex Systems Workshop, Cargèse, France

"Chromatin as a complex system"

ORAL PRESENTATIONS - NATIONAL AND INTERNATIONAL EVENTS (44)

[44] 2019 International Workshop on Molecular Gastronomy N. Kurti, Paris, France

″Science, education and gastronomy″

[43] 2019 MTE – OneHealth, Paris, France

″Water keifr: metagenomic analysis of a drinkable symbiotic communities of

bacteria and yeast”″

[42] 2018 Complex Systems joint meeting ISC-PIF/MNHN, Paris, France

"Life science and complex systems"

[41] 2018 Risques chroniques: expérimenter l'orientation pluraliste de la recherche

Paris, France

"Alimentation et cancer"

[40] 2018 TopoClub, Paris, France

"Topology: one turn left, one turn right"

[39] 2018 Géographie gastronomique de la mer et gestion des ressources

Château de Ferrières, France

"La cuisine aux algues: réappropriation d'une pratique oubliée"

[38] 2018 L'amer: saveur (mal)aimée, Paris, France

"Amer et neurogastronomie"

[37] 2018 Environnement, alimentation, santé, Paris, France

"Science et art culinaires"

[36] 2017 8th International Workshop on Molecular Gastronomy, Paris, France

"Teaching science and cooking"

[35] 2017 Les goûts du chocolat dans le monde, Université Paris-Sorbonne, France

"Textures de chocolat"

[34] 2017 Prévoir la faim (Technique & Culture), Marseille, France

"Entretien et circulation d'un ferment: le cas du kéfir"

[33] 2016 Les accords mets-vins, Château de Ferrières, France

"Associations mets-vins: accords… et désaccords"

[32] 2016 Colloque OPUS-Sorbonne Universities, Paris, France

"Food heritage"

[31] 2016 EASA meeting, Milan, Italy


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Kefir-hood: Characterization of the Social Representations of the Kefir in

France

[30] 2016 PALSAN meeting – Sorbonne Universities, Paris, France

"Food 2.0: thinking about tomorrow's food"

[29] 2016 Meeting IEHCA, Tours, France

"Culinary matters and manners : apprenticeship and transmission"


"Genome mechanics: let's talk about figures"

[27] 2015 RNSC meeting, Le Havre, France

"Complex systems, interdisciplinarity, genome and gastronomy"

[26] 2015 PALIM meeting, Paris, France

"Food color, symbols and heritage: crossing anthropology and chemistry"

[25] 2015 Food in Society and Culture, Helsinki, Finland

"Sorting precisions and definitions in food recipes"

[22-24] 2014 RNSC meeting, Mulhouse, France (3 lectures)

"DNA network / GastroPlex network / Berder network"

[21] 2014 6th Nuclear Architecture and Dynamics Meeting, Paris, France

"Bionumbers in the nucleus"


"Some general issues in DNA topology"

[19] 2013 RNSC meeting, Evian, France

"A solid interdisciplinarity for soft matter studies"


"Supercoilingomics"

[17] 2013 INC CNRS meeting, Paris, France

"From DNA to Chantilly: a tribute to macromolecules"

[16] 2013 133e CTHS meeting, Rennes, France

"Science et cuisine: de la bio-physico-chimie à l'art culinaire"


"Tension, torsion, regulation"

[14] 2012 FORM meeting, Paris, France

"DNA packaging in living organisms: functional insights and evolutionary

perspective"


"Chromatin structure and dynamics"

[12] 2012 RNSC meeting, Roscoff, France

"DNA network"

[11] 2011 High-throughput Approaches in Epigenomics, Bordeaux, France

"High-throughput approaches in epigenomics"

[10] 2011 10th International Meeting on Fondamental and Applied Radiobiology,

Anglet, France

"Chromatin architecture and radiobiology"

[9] 2010 1st TopoClub, Paris, France

"Chromatin topological transitions"

[8] 2009 31st Asilomar Chromatin and Chromosomes Conference, Monterey, USA

"Chromatin: the DNA manager (and vice versa)"

[7] 2009 1st Nuclear Architecture and Dynamics Meeting, Paris, France


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"Chromatin polypmorphism: origins and functions"

[6] 2007 29th Asilomar Chromatin and Chromosomes Conference, Monterey, USA

"Nucleosome polymorphism and dynamics: minicircles and single molecules

studies"

[5] 2007 First German-French Meeting on DNA Repair, Damage Signalling and

Carcinogenesis, Toulouse, France

"DNA repair and chromatin dynamics"

[4] 2006 4th Elmau Conference on Nuclear Organization, Gosau, Austria

"Chromatin dynamics, nucleosome polymorphism and DNA topology : a

multiscale interconnected control of transcription"

[3] 2004 3rd Elmau Conference on Nuclear Organization, Elmau, Germany

"From nucleosomes to chromosome territories: a multiscale approach of

chromatin dynamics"


"Chromatin dynamics at the nucleosome level"

[1] 2003 4th European Biophysics Congress, Alicante, Spain

"Intra and inter-nucleosomal dynamics"

POSTERS - NATIONAL AND INTERNATIONAL EVENTS (21)

[20-21] 2016 Biophysical Society 60th Annual Meeting, Los Angeles, USA (2 posters)

"Delicious biophysics" - "Epigenetics goes physical"

[18-19] 2015 Biophysical Society 59th Annual Meeting, Baltimore, USA (2 posters)

"Delicious biophysics: cooking as a prolific support to teach biophysical

concepts" - "Epigenetics: how much physics do we need to understand it?"

[17] 2014 SFB annual meeting, Guéthary, November 2014

"Chromatin stories"

[16] 2014 Biophysical Society 58th Annual Meeting, San Francisco, USA

"Chromatin stories"

[15] 2012 Structure, function and regulation of centromeres and kinetochores (EMBO

workshop), Barcelona, Spain

"Octasome, reversome, hexasome, hemisome, tetrasome, trisome: the

centromeric zoo"

[14] 2012 Cold Spring Harbour Asia Meeting on Epigenetics, Chromatin and

Transcription, Suzhou, China

"Nucleosome distribution and conformation: from centromeres to telomeres"

[13] 2011 EMBO Conference on Nuclear Structure and Dynamics, L'Isle sur la Sorgue,

France

"Nucleosome distribution and conformation: from centromeres to telomeres"

[12] 2011 ASM Conference on Regulating with RNA in Bacteria, San Juan, Puerto

Rico

"Self-assembly of sRNA: quantity control or quality control?"


"Transition conformationnelle de lʼADN sous lʼinfluence du chaperon à

ARN Hfq"

[13] 2009 53th Biophysical Society Annual Meeting, Boston, USA

"Nanomanipulation Of Single Chromatin Fiber With Magnetic Tweezers"

[10] 2009 Near-field microscopy forum, Hardelot, France

"Chromatin and gene expression: insights from molecular microscopy"


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[9] 2007 6th European Biophysics Congress, London, UK

"Nanomanipulation of single chromatin fiber with magnetic tweezers"

[8] 2007 3R (Replication, Repair, Recombination) Meeting, Giens, France

"DNA repair in chromatin"

[7] 2006 DNA Repair: from Molecular Mechanism to Human Disease,

Noorwijkerhout, Nederland

"DNA repair mutant cells Involvement of DSB repair proteins from NHEJ or

HR systems"

[6] 2005 3R (Replication, Repair, Recombination) Meeting, Giens, France

"Approche multi échelle du polymorphisme conformationnel de la

chromatine et son influence dans les remaniements chromosomiques"

[5] 2004 Summer school on DNA and Chromosomes: Physical and Biological

Approaches, Cargèse, France


chromatin dynamics"

[4] 2004 Radiosensitivity of Individuals and Susceptibility to Cancer induded by

Ionizing Radiation, Fontenay-aux-Roses, France


chromatin dynamics"


"Intra and inter-nucleosomal dynamics"

[2] 2003 Modelling and simulation of Biological Processes in the Context of

Genomics, Evry, France

"Nucleosome dynamics"

[1] 2002 DNA in Chromatin: at the Frontiers of Biology, Biophysics and Genomics,

Arcachon, France

"Nucleosome dynamics"

MEETING & COLLOQUIUM ORGANISATION (48)

INTERNATIONAL EVENTS (13)

[x] 2d International Scientific meeting on Olive Oil, 2022, Marseille, France [scientific

committee chairman]

[13] Molecular Gastronomy – meeting series 3, Paris, September 2021 [co-organizer]

[12] Molecular Gastronomy – meeting series 2, Paris, June 2021 [co-organizer]

[11] International Workshop on Molecular Gastronomy, Paris, June 2021 [scientific

committee]

[10] Molecular Gastronomy – meeting series 1, Paris, May 2021 [co-organizer]

[9] International Conference of Virus Assembly, Biomotor, and Application in

Nanobiotechnology, August 2017, Ohio [co-organizer]

[8] PALIM meeting, Paris, October 2015 [main organizer]

[7] International Workshop on Molecular Gastronomy N. Kurti, Paris, June 2015

[scientific committee]

[6] SFB annual meeting, Guéthary, November 2014 [scientific committee]

[5] Experimental approaches in mechano-transduction: from molecules to pathology

(INSERM workshop), Bordeaux, May 2014 [co-organizer]

[4] 3rd Chromatin Days, Paris, November 2012 [co-organizer]


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[3] High-throughput Approaches in Epigenomics (INSERM workshop), Bordeaux,

October 2011 [co-organizer]

[2] 2d Chromatin Days, Lille, October 2010 [co-organizer]

[1] From Molecular Disorder to Cellular Program: Microscopy and Modeling

(workshop), Lille, April 2010 [co-organizer]

NATIONAL EVENTS (34)

[xx] Le temps des aliments, Paris – MdH, to come [main organizer]

[xx] Bien manger – colloque OCHA, Paris – MdH, to come [co-organizer]

[xx] Agri& food bashing, Sorbonne University, Paris, to come [co-organizer]

[34] 16th Rencontres François Rabelais, Tours, November 2020 [scientific committee]

[33] 15th Rencontres François Rabelais, Tours, December 2019 [scientific committee]

[32] 14th Rencontres François Rabelais, Tours, December 2018 [scientific committee]

[31] Complex Systems joint meeting ISC-PIF/MNHN, Paris, June 2018 [co-organizer]

[30] 3e Rencontres des Grandes Causses, Millau, April 2018 [co-organizer]

[29] Sortons l'Agriculture du Salon, March 2018 [scientific committee]

[28] 4th TopoClub IdF, Paris, February 2018 [co-organizer]

[27] L'amer: saveur (mal)aimée, ISCC, Paris, January 2018 [main organizer]

[26] Environnement, alimentation, santé, Muséum National d'Histoire Naturelle, Paris,

January 2018 [main organizer]

[25] 13th Rencontres François Rabelais, Tours, November 2017 [scientific committee]

[24] Les villes alimentaires, ISCC, Paris, October 2017 [co-organizer]

[23] 16th CNRS Interdisciplinary School in Biology, Dinard, June 2017 [scientific

committee]

[22] 2e Rencontres des Grandes Causses, Millau, Mars 2017 [co-organizer]

[21] 9th Nuclear Architecture and Dynamics Meeting, Paris, April 2016 [co-organizer]

[20] 15th CNRS Interdisciplinary School in Biology, Paris, June 2016 [scientific

committee]

[19] Complex systems approaches of social resiliency and destructuration process, Paris,

October 2016 [co-organizer]


[17] 3d TopoClub IdF, Paris, January 2016 [co-organizer]

[16] 1eres Rencontres des Grandes Causses, Millau, October 2015 [co-organizer]

[15] 14th CNRS Interdisciplinary School in Biology, Villers-sur-Mer, June 2015

[scientific committee]


[13] 13th CNRS Interdisciplinary School in Biology, Porquerolles, April 2014 [main

organizer]


[11] 2d TopoClub IdF, Paris, January 2014 [co-organizer]

[10] 5th Nuclear Architecture and Dynamics Meeting, Paris, May 2013 [co-organizer]

[9] 12th CNRS Interdisciplinary School in Biology, Berder, April 2013 [main organizer]

[8] 4th Nuclear Architecture and Dynamics Meeting, Paris, May 2012 [co-organizer]


[6] 7th Figeac Meeting, Figeac, September 2011 [co-organizer]


[4] 3d Nuclear Architecture and Dynamics Meeting, Paris, March 2011 [co-organizer]

[3] 2d Nuclear Architecture and Dynamics Meeting, Paris, June 2010 [co-organizer]


13

[2] 9th CNRS Interdisciplinary School in Biology, Berder, March 2010 [scientific

committee]

[1] 1st Nuclear Architecture and Dynamics Meeting, Paris, April 2009 [co-organizer]

SEMINAR (1)

[1] Journée thématique Brillat-Savarin [main organizer] – to come

INVITED SEMINAR (52)

[52] 2021 MUCEM, Marseille, France

[51] 2020 SIRICE (Sorbonne University), Paris, France

[50] 2020 MNHN (administration board), Paris, France

[49] 2018 Univ Paris 7, Paris, France

[48] 2017 ISYEB (MNHN), Paris, France

[47] 2017 IPBS, Paris, France

[46] 2016 ISCC, Paris, France

[45] 2016 ISC-PIF, Paris, France

[43-44] 2016 ISCC, Paris, France (2 conferences)

[42] 2016 IPBS, Toulouse, France

[41] 2015 Sys2Diag, Montpellier, France

[40] 2015 CBS, Montpellier, France

[39] 2015 MNHN (PALOC seminar), Paris, France

[38] 2015 Univ Helsinki, Finland [webinar]

[37] 2015 IECB, Bordeaux, France

[36] 2015 Center of Excellence in Chromosome Biology (NCI), Bethesda, USA


[34] 2013 NCE culinology, Stavanger, Norway

[33] 2013 University of Oslo, Norway

[32] 2013 INRIA, Lyon, France

[31] 2013 IGDR, Rennes, France

[29-30] 2012 Gdansk University, Poland (2 conferences)

[28] 2012 Tata Institute of Fundamental Research, Mumbai, India

[27] 2012 Center for Excellence in Basic Sciences, Mumbai, India

[26] 2012 Indian Insitute of Technology, Mumbai, India

[25] 2011 Institut Jean le Rond D'Alembert, Paris, France

[24] 2011 Institut Gustave Roussy, Villejuif, France

[23] 2010 Institut de Biologie des Plantes, Orsay, France

[22] 2010 National Museum of Natural History, Paris, France

[21] 2010 Joliot Curie Institute, Lyon, France

[20] 2010 Genopole, Evry, France

[19] 2009 Centre de Génétique Moléculaire, Gif sur Yvette, France

[18] 2009 Curie Institute, Paris, France


[16] 2009 UMR 218 retreat, Montbard, France

[15] 2009 Curie Institute (club noyaux), Paris, France

[14] 2009 IRI, Lille, France

[13] 2008 Ecole Normale Supérieure, Cachan, France


14

[12] 2008 University of Montreal, Montreal, Canada


[10] 2008 Gustave Roussy Institute, Villejuif, France

[9] 2007 Complex Systems and Matter Group, Paris VII University, Paris, France

[8] 2007 Skirball Institute of Biomolecular Medicine, New-York, USA

[7] 2007 Gustave Roussy Institute, Villejuif, France


[5] 2006 Nuclear Physics and High Energy Laboratory, CNRS, Paris, France

[4] 2006 High Scientific Studies Institute, Bures sur Yvette, France


[2] 2005 Radiobiology and Radiooncology Department, CEA, Fontenay aux Roses,

France

[1] 2005 Condensed Matter Physics Group, CNRS, Metz, France

PUBLIC AND SCHOLAR LECTURES (467)

Some of the slides are available here: https://sites.google.com/site/christophelavelle/teaching

Titles of the conferences are not mentioned, but some recurrent themes are: What is epigenetics?-

Genome mechanics and nuclear architecture - Genome compaction: from prokaryotes to eukaryotes

- About Lamarck, Darwin and giraffes - Molecular microscopy - Architecture: from genetics to haute

cuisine - What is "cooking"? - Culinary art and science - Culinary innovation – Fermentation - Food

and cancer - Food and aging - Food and climate - The science and art of wine making and pairing -

The science of chocolate - The science of cheese - The science of olive oil - Molecular mixology -

Teaching science through cooking / teaching cooking through science – Sustainable gastronomy –

Biodiversity and food production/consumption - …

[xxx] 2022 JMDJS/4th diner – Musée de l’Homme, Paris, France

[xxx] 2021 JMDJS/3d diner – Musée de l’Homme, Paris, France

[xxx] 2021 Festives – Sorbonne University, Paris, France

[xxx] 2021 Utopiales, Nantes, France

[xxx] 2021 France Design Week, Paris, France

[xxx] 2021 Médiathèque, Saint-Gratien, France

[xxx-xxx] 2021 PrehistoSite, Brassempuy, France [3 conf]

[xxx] 2021 IUCN Congress, Marseille, France

[xxx] 2021 Lycée hotelier, Dugny, France

[xxx-xxx] 2021 National Museum of Natural History (Science Fair) Paris, France (3 conf)

[467] 2021 Fondation Brocher, Hermance, Switzerland

[466] 2021 Lycée Victor Louis, Talence, France

[465] .2021 Sommet sur les fermentations, Paris, France

[464] .2021 Act For Good, Paris, France

[463] 2021 DAAC, Versailles, France

[462] 2021 Lycée hôtelier, Marseille, France

[461] 2021 Pierres Vives, Montpellier, France

[460] 2021 SupAgro, Montpellier, France

[459] 2020 Lycée Victor Louis, Talence, France

[458] 2020 Manufacture des Gobelins, Paris, France

[457] 2020 SoScience, Paris, France

[456] 2020 CNC, Paris, France

https://sites.google.com/site/christophelavelle/teaching


15

[455] .2020 Sommet sur les fermentations, Paris, France

[454] 2020 Musée de Salagon, Mane, France

[453] 2020 Groupement EUREDEN, Ploermel, France

[451-452] 2020 INSA, Bourges, France (2 conf)

[448-450] 2020 National Museum of Natural History (Science Fair) Paris, France (3 conf)

[447] 2020 Potager Du Roy, Versailles, France

[446] 2020 SmartFood, Paris, France

[445] 2020 Zone Sensible, Saint-Denis, France

[444] 2020 UTL-Essonne, Arpajon, France (webinar)

[443] 2020 UTL-Essonne, Montgeron-Draveil, France (webinar)

[442] 2020 MNHN, Paris, France

[441] 2020 Alliance Française, Ottawa, Canada

[435-440] 2020 Lycée Paul Claudel, Ottawa, Canada (6 conf)

[434] 2020 Nuits des chercheurs, Hamilton, Canada

[433] 2020 ISTHIA, Toulouse, France

[432] 2020 SAMH – Musée de l’Homme, Paris, France

[431] 2020 Lycée Vauban, Auxerre, France

[430] 2020 MNHN, Paris, France

[429] 2020 JMDJS/sustainable diner– Musée de l’Homme, Paris, France

[428] 2019 SAMH, Pornic, France

[427] 2019 JMDJS/paleolithic diner – Musée de l’Homme, Paris, France

[426] 2019 SAMH – Musée de l’Homme, Paris, France

[423-25] 2019 Rungis – Grand Palais, Paris, France (3 conf)

[422] 2019 Bibliothèque, Versailles, France

[421] 2019 Conférence Inter-Académique – Musée de l’Homme, Paris, France

[420] 2019 Rencontres enseignants – Musée de l’Homme, Paris, France

[419] 2019 UTL-Essonne, Les Ulis, France

[417-418] 2019 JMDJS/guided tour – Musée de l’Homme, Paris, France (2 conf)

[416] 2019 Le Cordon Bleu (HEG), Paris, France

[415] 2019 JMDJS/round table – Musée de l’Homme, Paris, France


[412] 2019 JMDJS/exhibition opening – Musée de l’Homme, Paris, France

[411] 2019 Relais & Châteaux, Les Baux de Provence, France

[410] 2019 La Source, Nanterre, France

[409] 2019 O Service, Paris, France

[408] 2019 Fête de Lutte Ouvrière, Presles, France

[407] 2019 Salon de la pâtisserie, Paris, France

[406] 2019 UTL, Melun, France

[405] 2019 Université François Rabelais, Tours, France

[394-404] 2019 Lycée Français, Frankfurt, Germany (11 conf)

[390-393] 2019 Textschule, Frankfurt, Germany (4 conf)

[389] 2019 Ecole Primaire Damrémont, Paris, France

[388] 2019 Theater, Saint Quentin, France

[376-387] 2019 Lycée Français, Prague, Czech Republic (12 conf)

[375] 2019 MNHN – CSF, Paris, France

[374] 2019 Lycée hôtelier, Sarreguemines, France

[369-373] 2018 Cité des Sciences et de l'Industrie, France (5 workshops)


16

[368] 2018 Lycée Montmajour, Arles, France


[366] 2018 Collège Royal, Rabat, Morocco


[364] 2018 UTL-Essonne, Montgeron-Draveil, France

[363] 2018 Fête de la science, Dunkerque, France



[354-357] 2018 Food temple, Paris, France (4 conf)

[353] 2018 CMA Dijon, France

[352] 2018 Bac sucré, Paris, France

[351] 2018 TedX, Nancy, France

[350] 2018 Fête de Lutte Ouvrière, Presles, France

[349] 2018 Lycée Lapérouse - Kerichen, Brest, France

[348] 2018 Le Cordon Bleu, Paris, France

[347] 2018 Institut Français, Florence, Italy

[344-346] 2018 Lycée Français, Florence, Italy (3 conf)


[330] 2018 Salon du livre, Paris, France

[329] 2018 Sortons l'Agriculture du Salon, Paris, France

[328] 2018 UTL-Blois, Blois, France

[327] 2018 ESPE, Nancy, France

[326] 2018 Danone – Fermentation R&D meeting, Limours, France

[325] 2018 UTL-Essonne, Evry, France

[324] 2018 Lycée hôtelier, Etiolles, France

[323] 2018 UTL-Essonne, Epinay-sur-Orge, France

[322] 2018 Lycée hôtelier, Auxerre, France

[321] 2017 InVivo meeting (Gaité Lyrique), Paris, France

[320] 2017 UTL-Essonne, Evry, France

[319] 2017 Sorbonne University (Paris 4), Paris, France

[318] 2017 Cinéma Les Baladins, Guingamp, France


[316] 2017 Echosciences (Lieu Unique), Nantes, France


[314] 2017 Musée de l'Homme, Paris, France

[313] 2017 ISCC, Paris, France

[312] 2017 RESEDA, Paris, France



[306] 2017 Collège Albert Camus, Clermont Ferrand, France

[305] 2017 Médiation philosophiques, University of Lyon, France

[304] 2017 Food temple, Paris, France

[303] 2017 Le Cordon Bleu (fête de la gastronomie), Paris, France

[301-302] 2017 Salon du Livre, Tours, France (2 conf)

[300] 2017 Le Cordon Bleu, Madrid, Spain

[299] 2017 Cergy Pontoise University, Paris, France

[298] 2017 Ferme maraichère – Parti poétique, Saint-Denis, France


17

[296-297] 2017 National Museum of Natural History, Paris, France (2 conf)

[295] 2017 Lycée hôtelier de Dinard, France


[268-282] 2017 Lycée Français, Athens, Greece (15 conf)

[266-267] 2017 Lycée Victor Hugo, Marseille, France (2 conf)

[265] 2017 UTL, Evry, France


[263] 2017 Lycée Lapérouse - Kerichen, Brest, France


[261] 2016 Lycée Le Corbusier, Aubervilliers, France


[259] 2016 Ecole Ferrandi, Paris, France

[258] 2016 IUT, Saint Denis, France

[254-257] 2016 National Museum of Natural History (Science Fair), Paris, France (4 conf)


[251-252] 2016 CNano, Etiolles, France (2 conf)

[250] 2016 MNHN (sustainable development week), Paris, France

[249] 2016 Gaité Lyrique, Paris, France

[248] 2016 Namur University, Belgium


[246] 2016 BétonSalon (university Paris 7), Paris, France



[230] 2016 Zone Sensible, Saint Denis, France

[229] 2016 Lycée hôtelier, Dugny, France)

[227-228] 2016 Lycée hôtelier, Marseille, France (2 conf)

[225-226] 2016 Lycée Victor Hugo, Marseille, France (2 conf)

[217-224] 2016 National Museum of Natural History (workshops), Paris, France (8 conf)

[216] 2016 Architecture School, Tijuana, Mexico

[213-215] 2016 Maison pour la Science en Lorraine, Nancy, France (3 conf)

[209-212] 2016 Lycée et médiathèque, Chartres, France (4 conf)

[198-208] 2015 Lycée français, Luxembourg, Luxembourg (11 conf)

[194-197] 2015 Salon du livre gourmand, Tours, France (4 conf)

[193] 2015 National Museum of Natural History (master), Paris, France

[192] 2015 Lycée hôtelier, Dugny, France

[169-191] 2015 Lycée français, Shanghai, China (23 conf)


[156] 2015 DuoSolutions, Poitiers, France

[155] 2015 CRI, Paris, France

[154] 2015 SupBioTech School, Villejuif, France

[153] 2015 Univ Paris Sorbonne, France

[152] 2015 Sciences en scène, Nogent sur Oise, France


[139] 2015 Palais de Tokyo, Paris, France

[138] 2015 Univ Bordeaux 1, France

[136-137] 2015 Lycée hôtelier, Auxerre, France (2 conf)

[134-135] 2015 Lycée Rochambeau, Bethesda, USA (2 conf)


18

[131-133] 2015 Maison pour la Science en Lorraine, Nancy, France (3 conf)


[128-129] 2015 Ecole Belliard, Paris, France (2 conf)

[127] 2015 Lycée Le Corbusier, Aubervilliers, France

[122-126] 2014 USEK, Jounieh, Lebanon (5 conf)

[121] 2014 Bar des Sciences (MNHN), Paris, France


[111-113] 2014 Science and gastronomy festivals, Turku, Finland (3 conf)

[104-110] 2014 Science festival, Bucharest, Romania (7 conf)



[92] 2014 Espace Ardennes, Paris, France

[90-91] 2014 Lycée Le Corbusier, Aubervilliers, France (2 courses)

[89] 2014 French Institute, Copenhagen, Danemark

[81-88] 2014 Lycée Français, Copenhagen, Danemark (8 conf)

[80] 2014 French Institute, San Francisco, USA

[79] 2014 Palais de l'Univers et des Sciences, Dunkerque, France

[78] 2013 Lycée LP2I, Jaunay-Clan, France

[77] 2013 "13 minutes" conferences, University Paris 7, Paris, France

[76] 2013 French Institute, Oslo, Norway

[75] 2013 FRAC, Orléans, France


[69] 2013 Lycée Vaucanson, Tours, France

[68] 2013 Maison des Découvertes, Sevran, France

[67] 2013 Collège Les Bruyères, Courbevoie, France

[66] 2013 Lycée Victor Hugo, Poitiers, France

[63-65] 2013 National Museum of Natural History (public courses), Paris, France (3)


[61] 2013 Collège St Jean de Passy, Paris, France

[60] 2012 Arche des Métiers, Le Cheylard, France


[55-56] 2012 Palais de l'Univers et des Sciences, Dunkerque, France (2 conf)

[54] 2012 Lycée français, Shanghai, China

[53] 2012 SAST, Shanghai, China

[52] 2012 Lycée Français, Andorre la Vieille, Andorra

[51] 2012 Science Festival, Andorre la Vieille, Andorra


[49] 2012 Lycée Notre-Dame-La-Riche, Tours, France

[48] 2012 Académie Orléans-Tours, Tours, France

[47] 2011 East Chinese University of Science and Technology, Shanghai, China

[46] 2011 Nanjing Daxue University, Nanjing, China

[43-45] 2011 La Main à la Pâte, Les Houches, France (3 conf)

[42] 2011 Arche des Métiers, Le Cheylard, France

[41] 2011 Lycée Blanqui, St Ouen, France

[40] 2011 National Museum of Natural History (public course), Paris, France

[39] 2011 ATLAS, St Ouen, France



19

[35] 2011 Public Library, La Rochelle, France

[34] 2011 City hall, Figeac, France

[33] 2011 Chevtchenko University, Kiev, Ukraine

[32] 2011 Economy and Commerce University (UNECK), Kiev, Ukraine

[31] 2011 Polytechnic University, Lviv, Ukraine


[29] 2011 Public Library, Puteaux, France

[28] 2011 Public Library (Paris 12e), Paris, France

[27] 2011 Public Library, Fontenay aux Roses, France

[26] 2011 Lycée Louis le Grand, Paris, France

[25] 2011 Public Library, Sceaux, France

[21-24] 2011 Public Library (course series), Bagneux, France (4 courses)

[20] 2010 EDF meeting, Joué les Tours, France

[19] 2010 CEA center, Tours, France

[18] 2010 Collège Alain Fournier, Clamart, France

[17] 2010 Public Library, Clamart, France


[12-15] 2009 Collège Saint Joseph, Pantin, France (4 courses)

[11] 2009 Public Demonstration, St Lô, France

[10] 2009 Gastronomy Exhibition, Le Pradet, France

[9] 2009 Petits Débrouillards Meeting, Marseille, France

[8] 2009 Slowfood Meeting, Marseille, France

[4-7] 2009 Lycée Vauquelin, Paris, France (4 courses)

[3] 2008 Gastronomy Exhibition, Le Pradet, France

[2] 2008 Ecole Normale Supérieure, Paris, France

[1] 2008 University of La Rochelle, France

COOKING DEMONSTRATIONS, WORKSHOPS AND DINING EVENTS

(for general public and professionals) (79)

[xx] 2021 Lycée hôtelier, Dugny, France

[79] 2020 Le Cordon Bleu, Ottawa, Canada

[78] 2020 Culinaria, Toronto, Canada

[77] 2020 McMaster University, Hamilton, Canada

[76] 2020 Restaurant INSPE, Antony, France


[74] 2019 Le Cordon Bleu – Olio Nuovo Days, Paris, France

[72-73] 2019 Ecomab, Casablanca, Morocco

[71] 2019 Lycée Français – slam science festival, Frankfurt, Germany


[69] 2019 Ritz-Escoffier school, Paris, France

[68] 2018 Lycée Montmajour, Arles, France


[66] 2018 Olio Nuovo Days (press conference – Le Cordon Bleu), Paris, France

[65] 2018 Collège Royal, Rabat, Morocco

[64] 2018 Nantes Food Forum (dîner des chefs), Nantes, France

[63] 2018 Lycée hôtelier, Dinard, France


20

[62] 2018 Restaurant ESPE, Antony, France


[60] 2017 Cité des Sciences et de l'Industrie, France

[59] 2017 Olio Nuovo Days (press conference – Le Cordon Bleu), Paris, France

[58] 2017 Royal Theater, Prague, Czech Republic

[56-57] 2017 Food temple, Paris, France (2 workshops)

[54-55] 2017 Le Cordon Bleu, Madrid, Espagne (2 workshops)



[51] 2017 Le Cordon Bleu, Sydney, Australia

[50] 2017 Olio Nuovo Days – Grande Epicerie du Bon Marché, Paris, France


[48] 2016 Rencontres IPGG, Paris, France

[47] 2016 Olio Nuovo Days – press conference, Paris, France




[43] 2016 Lycée hôtelier, Dugny, France



[40] 2016 Culinary Art School, Tijuana, Mexico

[39] 2016 Le Cordon Bleu, Madrid, Espagne



[36] 2015 Le Cordon Bleu, London, UK

[35] 2015 Hautes Etudes du Goût / Le Cordon Bleu, Paris, France




[31] 2015 Restaurant ESPE, Toulouse, France

[30] 2014 USEK University / Le Cordon Bleu, Jounieh, Lebanon

[29] 2014 Le Cordon Bleu / NHK TV, Paris, France


[27] 2014 Gastronomy festival, Turku, Finland

[26] 2014 Gastronomy festival, Bucharest, Romania

[25] 2014 Restaurant ESPE, Toulouse, France


[22-23] 2013 Convention Center Frei Caneca, Sao Paulo, Brazil (2 workshops)


[20] 2012 Cooking festival, Le Cheylard, France

[17-19] 2012 Dadar Catering Institute, Mumbai, India (3 workshops)

[16] 2012 Novotel Hotel, Mumbai, India


[14] 2011 CitySuper, Shanghai, China

[13] 2011 Consul's Residence, Shanghai, China

[12] 2011 Paul Bocuse Institute, Shanghai, China

[11] 2011 Sofitel Hotel, Nanjing, China


21

[10] 2011 Cooking festival, Le Cheylard, France

[9] 2011 Cooking School, Lviv, Ukraine


[7] 2010 Lycée Hôtelier, Antony, France

[6] 2010 Aviation Meeting, Ares, France

[5] 2010 Auberge du Pont d'Acigné, Rennes, France

[4] 2009 ESCF (Ferrandi), Paris, France

[3] 2009 Convention Center Frei Caneca, Sao Paulo, Brasil


[1] 2007 AgroParisTech, Paris, France

OTHER COMMUNICATION ACTIVITIES

ARTIST RESIDENCIES (1)

[1] 2017-2019 Parti Poétique – Saint Denis, France

"Nature/Culture//Nourriture" with Christophe Saintagne and Olivier Darné

EXHIBITION ORGANISATION (4)

[4] 2021 Région Normandie, Coutances, France

"Alim'Expo" (2021-2022)- Scientific Commissioner

[3] 2020 Pierres Vives, Montpellier, France

"Je mange donc je suis" (November 2020 – March 2021)- Scientific

Commissioner

[2] 2019 Museum National d’Histoire Naturelle - Paris, France

"Plantes alimentaires" (October 2019 – October 2020)- Scientific committee

[1] 2019 Musée de l'Homme - Paris, France

"Je mange donc je suis" (October 2019 – August 2020)- Scientific

Commissioner (http://www.museedelhomme.fr/fr/jemangedoncjesuis)

MEMBERSHIPS IN PROFESSIONAL SOCIETIES

- American Biophysical Society (www.biophysics.org)

- European Material Research Society (www.emrs-strasbourg.com)

- French Biophysical Society (www.sfbiophys.org)

- French Molecular and Cellular Biological Society (www.sfbbm.fr)

- French National Network of Complex Systems (rnsc.fr)

- Les Disciples d'Escoffier (www.disciples-escoffier.com)

- Association for the Study of Food and Society (www.food-culture.org)

SERVICE

ADMINISTRATION

- Co-head of the CNRS research network GDR 3536 (Architecture et Dynamique Nucléaires;

gdradn.b325.net) (2012-date)

- Board member of the INSERM (www.inserm.fr) scientific commission CSS1 "molecular

and structural bases of living organisms" (2012 – 2017)

- Board member of the CNRS UMR7196 (biophysique.mnhn.fr) council (2012 – 2014)

http://www.museedelhomme.fr/fr/jemangedoncjesuis


22

- Board member of the CNRS UPS3611 (www.iscpif.fr) steering committee (2014-date)

- Board member of the CNRS research network GDR2588 (Microscopie et Imagerie du

Vivant; gdr-miv.fr) scientific committee (2015-date)

EDITION

- Editor-in-chief of Frontiers in Life Science (Taylor & Francis;

www.tandfonline.com/toc/tfls20/current) [2014-2019]

- Editor (head of biophysics section) of All Life (Taylor & Francis;

https://think.taylorandfrancis.com/all-life/molecular-biophysics) [2019-date]

- Editor of Methods (Elsevier; http://www.journals.elsevier.com/methods) [2016-2019]

- Editor of International Journal of Molecular Science (MDPI,

https://www.mdpi.com/journal/ijms) [2020-date]

- Associate editor of the International Journal of Molecular and Physical Gastronomy [2019-

date]

- Associate editor for Genetics and Epigenetics (LA Press) [2012-2015]

- Scientific referee and main contributor of the web platform “l’Alimentation en Questions”

http://lalimentationenquestions.museedelhomme.fr

ANIMATION

- Co-head of the "Nuclear Architecture and Dynamics" thematic network of the RNSC

(rnsc.fr/adn)

- Head of the "Berder" interdisciplinary network of the RNSC

- Head of the "GastroPlex" thematic network of the RNSC

- Head of the "nucleic acids and proteins interactions" thematic network of the SFB and

SFBBM

- Coordinator of the Complex Systems national roadmap "from molecules to organisms"

- Corresponding member of the GDRI POLS (Physics of Living Systems)

- Responsible for the seminar program of the lab (CNRS UMR7196)

- Press correspondent (CNRS, INSERM and MNHN) for the lab (CNRS UMR7196)

- International correspondent for the lab (CNRS UMR7196)

- Member of the think tank "Agrofood transition" of the Environmental Institute of Sorbonne

University (SU-ITE)

- Member of the think tank "Valorisation" of the Ocean Institute of Sorbonne University

(ThalASU)

- Member of the scientific steering committee of the "Olive Heritage for Sustainable

Development: Raising Community Awareness of Living Heritage" program (part of the

Cultural Heritage, Identities & Perspectives Action of European Union).

- Founder and coordinator of the "Brillat Savarin" seminar series (1 seminar/month)

EXPERTISE AND PEER REVIEWING

- Referee for more than 30 international journals (including AIMS Biophysics, Analytical

Methods, Anthropology of Food, Biochim Biophys Acta, Biochemistry and Cell Biology,

Biochemical Pharmacology, Biophysical Journal, Chromosome Research, European

Biophysics Journal, European Physical Letters, FEBS Letters, FEBS Journal, Food

Culture and Society, Food Microbiology, Frontiers in Life Science, Genes, International

Journal of Biochemistry & Cell Biology, International Journal of Gastronomy and Food

Science, Journal of Molecular Biology, Journal of Physics: Condensed Matter, Life,

Molecular Biology, Molecular Biology Reports, Molecular Gastronomy, Nucleic Acids

Research, Nucleus, Physical Review E, Physical Review X, PLoS Computational Biology,

Scientific Reports, Transcription,…)

http://lalimentationenquestions.museedelhomme.fr/


23

- Referee for grant applications for several institutions and international research programs,

including French National Center for Scientific Research (CNRS), French High

Committee for the Evaluation of Research (HCERES), French National Agency for

Research (ANR), Région Ile de France (DIM complex Systems), Ville de Paris (VDP),

Polish National Science Center (NCN), Fond de Recherche du Québec (FRQNT),

National Museum of Natural History (ATM panel), Comité Evaluation Orientation de la

Coopération Scientifique Sud (ECOS Sud), Plan Cancer, …

- Referee for staff scientist recruitment in several institutions: CNRS, INSERM, NIH,…

- PhD Thesis committee member: universities of Paris VI, Toulouse, Lyon, Evry,…

- Scientific consulting for various partners: OPECST www.assemblee-

nationale.fr/commissions/opecst-index.asp, VITAGORA www.vitagora.com, RÉSÉDA

http://www.reseda-fr.org, EC6 www.ec6.fr, Cuisine Innovation www.cuisine-innovation.fr,

SENES www.senes.org, SEB www.groupeseb.com, DANONE www.danone.com, DAUNAT

www.daunat.com, Restalliance www.restalliance.fr, FOODINNOV http://www.foodinnov-

group.fr, groupe D'AUCY www.groupedaucy.com, SYMBIOSE https://www.symbiose-kefir.fr,

Agence Française de Développement https://www.afd.fr, EUREDEN

https://www.eureden.com, MyFood https://myfood.eu, , ...

- Consulting for various chefs/restaurants

- Reviewing and endorsement for books: CRC Press, Reaktion Books, …

- Committee/jury member for culinary exams and contests: BTS cuisine, concours Olivier

Roellinger 2017 / 2018 / 2019 / 2020 / 2021, Olio Nuovo Days awards 2017 / 2018 / 2019

/ 2020 / 2021, We Love Green Food & Beverage 2018, Seafood for tomorrow 2019,

Cantines Rebelles 2020,…

- Expert for the "Guide des Espèces" edited by Ethic Ocean

- Member of the expert panel of APM (https://www.apm.fr)

EXPERTISE AND HELP FOR PEDAGOGICAL PROJECTS

- La Main à la Pâte: teaching, help on projects

- UniverCité (Univ Paris 6): teaching, help on projects, supervision of students

- Olympiades : supervision and scientific advises for student projects

- Scientific advises for several TV and radio programs: France 5 (On n'est pas que des

cobayes), M6 (E=M6), France Bleu, Europe 1,…

- Fondation93 – Eureka project: teaching and demonstrations for students:

o The science of egg white (2009)

o The science of cocktails (2010)

- Scientific supervision for many TPE (low school) and TIPE (high school) projects: schools

in Antony, Bucarest, La Rochelle, Marseille, Nice, Paris, Rouen, Saint-Maur-Des-Fossés,

Shanghai, Toulouse, Tours, …; a few examples:

o Emulsions and surfactants (TIPE, Antony)

o Sugar transformation (TIPE, Brest)

o Sulfite in wine (TPE, Paris)

o Taste and trigeminal sensation (TPE, Bucarest)

o Peer puree (TPE, Paris)

o Molecular cooking (TPE, La Rochelle)

o Science and gastronomy (TPE, Toulouse)

o Molecular gastronomy (TIPE, Tours)

o Meringues (TPE, Paris)

o Eggs (TPE, Sophia Antipolis)

o Note by note cooking (TPE, Toulouse)

o Cooking in the future (TPE, Shanghai)


24

o Pastes (TIPE, Saint-Maur-Des-Fossés)

o Feed the world (TPE, Boulogne-Billancourt)

o Reproduicing flavors (TPE, Paris)

o …

- Tous chercheurs (educational projects in France, Greece, Egypt, Romania,…): supervision

and help on projects; a few examples:

o The science of molokheya (Cairo, 2013)

o The science of Nutella (Alexandria, 2014)

o The science of mayonnaise (Athens, 2014)

o The science of candies (Aubervilliers, 2014)

o Nutritive gels (Cairo, 2014)

o The science of taste (Athens, 2015)

o The science of chocolate (Aubervilliers, 2015)

o The science of Coca-Cola (Alexandria, 2016)

o Nutritive pills (Bucarest, 2016)

o …

- Eco-navigation project with Seaweb Europe – Dinard-Granville-Chausey, France, May 2017

- Comité de Science-Fiction – MNHN/Sorbonne Université/Sciences Po

VALORISATION

- Development with EC6 (https://www.ec6.fr) of new cooking techniques/recipes for elder

people in institutions (hospitals, nursing homes,…)

- Development and commercialization with Symbiose Kéfir (https://www.symbiose-kefir.fr)

of water kefir fermented drinks

MENTORING (44 students – licence/master/PhD/post-doc – biology, gastronomy, design,

sociology)

- Lisa Velcin (2021), Master Degree (Ecole de Design Nantes Atlantique)

L'alimentation des néo-étudiants

- Maxence Blanchet, Master Degree (ISTHIA, Toulouse)

Boissons fermentées: microbiologie et sociologie

- Jean-Claude Brugel (2021), Master Degree (Univ Cergy-Pontoise)

L’interdisciplinarité

- Clotidle Aubry (2021), Master Degree (Univ Cergy-Pontoise)

L’ajustement des assaisonnements : aspects techniques et physiologiques

- Marine Chambeaudie (2021), Master Degree (MNHN)

Microbiological diversity of water kefir

- Anne-Claire Verschueren (2020), Master Degree (MNHN)

Microbiological diversity of water kefir

- Stéphane Tulmets (2020), Master Degree (Univ Cergy-Pontoise)

La créativité dans l’apprentissage de la cuisine

- Davy Le Meur (2020), Master Degree (Univ Cergy-Pontoise)

Peut-on enseigner de manière métacognitive en lycée professionnelle ?

- Solène Leprince (2019 and 2020), Master Degree (ISTHIA, Toulouse)

Influence de l’alimentation sur le microbiote (M1)

Sociologie de la consommation des boissons fermentées : le cas du kéfir (M2)

https://www.ec6.fr/

https://www.symbiose-kefir.fr/


25

- Nehama Edery (2019), Master Degree (UPMC)

Suivi microbiologique de kéfirs de fruits

- Laurent Bertolino (2019), Master Degree (Univ Cergy-Pontoise)

La gestion des énergies et la mise en place d'une politique éco-responsable durant

les travaux pratiques de cuisine

- Alexis Jouanneau (2019), Master Degree (Univ Cergy-Pontoise)

Laïcité, mixité culturelle et enseignement culinaire

- Thierry Harison Rasoanaivo (2019), Master Degree (Univ Cergy-Pontoise)

L'histoire de la cuisine, clef de voute d'un meilleur apprentissage

- Jules Caetano (2018), Licence Degree (ISTHIA, Toulouse)

Fermentation

- Mathilde Roche (2018), Master Degree (ISARA-Lyon)

La panification

- Sandra Chevallier (2018), Master Degree (Univ Cergy-Pontoise)

Les habitudes alimentaires en 2017 dans l'enseignement de la cuisine en lycée

professionnel

- Pauline Bouju (2018), Master Degree (Univ Cergy-Pontoise)

Les changements de comportement professionnel dans le cadre du développement

durable dans l'apprentissage de la cuisine en lycée professionnel

- Rémy Hoerter (2017), Licence Degree (ISTHIA, Toulouse)

Culinary innovation

- Philippe Baillargeant (2017), Master Degree (Univ Cergy-Pontoise)

Adapter l'enseignement professionnel à l'évolution de la restauration

- Jérôme Choquet (2017), Master Degree (Univ Cergy-Pontoise)

L'implication des élèves dans leur formation sur le développement durable, des

résultats satisfaisants

- Jesse Ramon (2017), Master Degree (Univ Cergy-Pontoise)

Les algues marines, utilité gastronomique

- Adrien Villacampa (2017), Master Degree (Univ Cergy-Pontoise)

Notion de développement durable et utilisation de matières premières lors des

travaux pratiques

- Xavier Valnet (2016), Master Degree (Univ Cergy-Pontoise)

Freinet’s pedagogy and the principle of experimentation as a support of the learning

of cooking

- Loïc Donnier Valentin (2016), Master Degree (Univ Cergy-Pontoise)

Establishment of the STHR second reform

- Alain Vacher (2016), Master Degree (Univ Cergy-Pontoise)

Dialectic of technology education in bakery and pastry

- Marlène Montabord (2016), Master Degree (Univ Cergy-Pontoise)

Vocational education of French cuisine between traditional and specificities

overseas

- Vincent Mora (2015), Master Degree (Univ Cergy-Pontoise)

Art of light-cooking, balanced menus and tranversality

- Margot Dutheil (2015), Master Degree (Univ Cergy-Pontoise)

Environmental sense and creativity in the multidisciplinary approach of cooking

- Eric Faussurier (2015), Master Degree (Univ Cergy-Pontoise)

Learning by error in practical cookery class

- Benjamin Elandaloussi (2014), Master Degree (Univ Paris 6)


26

Effect of DNA electrostatics on chromatin topology and polymorphism

- Dona Sleiman (2013-14), Post-doctoral training (National Museum of Natural History)

Electrostatic effects in DNA condensation

- Bruno Cardinale (2013), Master Degree (Univ Cergy-Pontoise)

Science and experimentation as learning support in cooking. How to teach cooking

in addressing molecular gastronomy through experimental workshops?

- Yohann Petit (2012), Master Degree (Univ Paris 6)

Amplification and purification of DNA minicircles

- Clément Voisin (2011-12), Master Degree (Univ Toulouse)

Molecular Gastronomy: towards a new learning of cooking

- Flavie Bourdillot (2011), Master Degree (Univ Toulouse)

Molecular gastronomy: does it help in the learning of cooking skills in vocational

schools?

- Madeleine Jensen (2012), Master Degree (Columbia University, USA)

Nucleosome polymorphism and dynamics

- Laurent Lellouch (2011), Master Degree (Ecole Polytechnique)

Chromatin structure in DNA repeat sequences

- Déborah Revaud (2006-2008), PhD Thesis (CEA Fontenay-aux-Roses)

Chromatin structure influence in breakage and repair of DNA sensitive regions in

mammals genomes

Co-mentoring and other supervision/support provided

- Sébastien Mourizat (2021), Master Degree (IFROSS – Lyon 3 university)

- François Dreau (2021), Master Degree (IFROSS – Lyon 3 university)

- Merlène Fourtado (2021), Master Degree (Sorbonne University)

- Gerry Korten (2017), Master Degree (HEG – Reims university)

Molecular Gastronomy as a tool to fight world hunger

- Elsie Mégret (2017), Master Degree (National Museum of Natural History)

An anthropology of the vegetarian culinary techniques

- Marie Sigrist (2016), Master Degree ((National Museum of Natural History)

L'alimentation à Quito (Equateur) : patrimonialisation, tourisme et globalisation

- Nathan Astar (2015), Master Degree (National Museum of Natural History)

Cocoa in Ecuador: production, local knowledge, heritage

+ help for many visiting scientists (Master & PhD; short stay) and under-graduate students

TECHNICAL SKILLS

- Molecular biology: basic DNA techniques (enzymatic processing, cloning, amplification,

PCR), electrophoresis, sucrose gradient centrifugation, chromatography,

Western/Southern blot, nucleosome and chromatin reconstitution

- Cellular biology: cell culture, cell/nuclear extracts, native chromatin purification, basic

cytogenetics skills, optical and fluorescence microscopy

- Biophysics: transmission electronic microscopy, atomic force microscopy, magnetic

tweezers

- Computing: basic computation (MATHEMATICA, MAPLE, VMD)

LANGUAGE


27

French (mother tongue), English (fluent) and German (basic skills)

MISCELLANEOUS

SOCIAL ACTIVITIES

- Founder and Head of the "Science and Cooking" Association (loi 1901)

- Co-founder and co-head of the "Food 2.0 Lab" Association (loi 1901)

- Co-organiser of the Annual International "Science, Art and Cooking" Meetings (Paris,

France) – from 2006 to 2011

- Honorary Vice-President of Culture Olive Association (loi 1901)

LEISURES

- Cooking: every day, everywhere, every kind

- Music: as often as possible (listing, reading, several instruments playing –piano, guitar, bass,

percussions,…); professional (= paid) practices as a jazz pianist when I was young; studies

at the Ancient Music Department of the CNR (Conservatoire National de Région) in Tours

(lute, composition, singing, danse); participation in several concerts (as a piano, bass,

guitar, lute and percussion player); participation in several bands (jazz quartet, samba

school, …)

- Sport: when the opportunity is there (hike, sail, stand up paddle, tennis, golf,…)

- Traveling: mainly for work (conferences, collaborations, scientific missions, teaching)… but

also sometimes for leisure; about 40 countries visited (number of times): Abu Dhabi,

Albania (1), Andorra (1), Austria (1), Australia (1), Belgium (4), Bhoutan (1), Brazil (3),

Canada (2), China (4), Czech Republic (4), Denmark (1), Dominique (1), Finland (3),

France (home…) + Martinique (1), Georgia (9), Germany (9), Greece (7), India (2),

Ireland (2), Italy (4), Japan (1), Lebanon (1), Luxembourg (2), Mexico (1), Monaco (1),

Montenegro (1), Morocco (3), Nepal, Netherlands (2), Norway (1), Poland (1), Portugal

(2), Romania (1), Russia, Slovenia, Spain (9), Switzerland (5), Turkey (1), Ukraine (1),

UK (7), USA (8),…

- Motor boat driving licence

MAIN COLLABORATIONS (in alphabetical order)

- Research:

Véronique Arluison (Atomic Energy Commission, Saclay, France), Aurélien Bancaud (LAAS,

Toulouse, France), Reine Barbar (USEK, Jouunieh, Lebanon), Arndt Benecke (Institut des Hautes

Etudes Scientifiques, Bures sur Yvette & University of Paris VI – UPMC, Paris, France), David

Bensimon (Ecole Normale Supérieure, Paris, France), Jean-François Berret (University of Paris VII,

Paris, France), Jean-Baptiste Boulé (Muséum National d'Histoire Naturelle, Paris, France), Vincent

Croquette (Ecole Normale Supérieure, Paris, France), Chantal Desmaze (Atomic Energy

Commission, Fontenay aux Roses, France), Richard Delerins (ISCC, Paris, France), Christophe

Escudé (Muséum National d'Histoire Naturelle, Paris, France), Gilles Fumey (ISCC, Paris, France),

Brigitte Hartmann (Ecole Normale Supérieure, Cachan, France), Esther Katz (Muséum National

d'Histoire Naturelle, Paris, France), Annick Lesne (University of Paris VI – UPMC, Paris, France),

Eric Le Cam (Institut Gustave Roussy, Villejuif, France), Julien Mozziconacci (University of Paris

VI – UPMC, Paris, France), Sébastien Neukirch (University of Paris VI, Paris, France), Jean-Marc

Victor (University of Paris VI – UPMC, Paris, France), Johann van der Maarel (University of

Singapore), Jean-Louis Viovy (Institut Curie, Paris, France), …

- Cooking:

Pierre Sang Boyer (Pierre Sang, Paris, France), Ranveer Brar (Novotel Juhu Beach, Mumbai,

India), Patrick Caals (Le Cordon Bleu, Paris, France), Bruno Cardinale (Lycée hôtelier, Dugny,

France), Williams Caussimon (Le Cordon Bleu, Paris, France), Sandra Chevalier (Lycée d'Etiolles,

France), Philippe Clergue (Le Cordon Bleu, Paris, France), Vernon Coelho (Institute of Hotel


28

Management, Mumbai, India), Olivier Darné (Zone Sensible, Saint Denis, France), Jean-François

Deguignet (Le Cordon Bleu, Paris, France), Nicolas Douin (Lycée hôtelier Dinard), Federico Duarte

(Paul Bocuse Institute, Shanghai, China), Julien Dumas (Lucas Carton, Paris, France), Philippe

Dupré (Restaurant Ici & Là, Bucharest, Romania), Ross Eckersley (Le Cordon Bleu, Sydney,

Australia), Robert Fontana (Royal Hong Kong Yacht Club, China), Louis Antoine Giroud (City

Super, Shanghai, China), Sylvain Guillemot (Auberge du Pont d'Acigné, Rennes, France), François

Guillocher (Hotel Sofitel, Nanjing, China), Noël Gutrin (Le Futuroscope, Poitiers, France), Pierre

Hermé (pâtisserie Pierre Hermé, Paris, France), Marcelo Hisaki (Culinary Art School, Tijuana,

Mexico), Nicolas Jordan (Le Cordon Bleu, Paris, France), Philippe Labbé (La Tour d'Argent),

Jacques Lamarque (ESPE, Antony, France), Olivier Lemagner (Lycée hôtelier, Marseille, France),

Frédéric Lesourd (Le Cordon Bleu, Paris, France), Régis Marcon (Restaurant Régis & Jacques

Marcon, Saint-Bonnet-le-Froid, France), Josselin Marie (Hôtel de Vendôme, Paris), Romain Meder

(Plaza Athénée, Paris, France), Adrien Melendez (ESPE, Toulouse, France), Marcelo Pinheiro

(Intercontinental Hotel, Sao Paulo, Brasil), Erwan Poudoulec (Le Cordon Bleu, Madrid, Spain),

Franck Poupard (Le Cordon Bleu, Paris, France), Christophe Saintagne (Restaurant Papillon,

Paris, France), Guillaume Siegler (Le Cordon Bleu, Paris, France), Mark Singer (Le Cordon Bleu,

Paris, France), Pierre Schouller (Lycée hôtelier, Sarreguemines, France), Jean-Marc Tachet (JMT

académie, Paris, France)Sonam Tshering (Royal Institute for Tourism and Hospitality, Thimphu,

Bhutan), Clément Voisin (Lycée hôtelier, Auxerre, France),…


29

PUBLICATIONS

*: corresponding author; +: equal contribution; [bold]: major contributions (quoted>40 times)

Manuscripts are available here: https://sites.google.com/site/christophelavelle/publications

ARTICLES in international peer-reviewed journals (42; 26 as first/last/corresponding author)

[xx] Lavelle, C.* (2021). Rationalizing food recipes. (to come).

[xx] Katz, E.* and Lavelle, C.* (2021). Food color, symbols and heritage: crossing

anthropology and chemistry. (to come).

[43] Kubiak, K., Wien, F., Yadav, I., Lavelle, C., Geinguenaud, F., van der Maarel, JRC.,

Węgrzyn, G. and Arluison, V.* (2021). The amyloid-like Hfq interaction with single

stranded DNA: involvement in recombination and replication in Escherichia coli. (to

come)

[42] Piétrement, O., Arluison, V. and Lavelle, C.* (2020). RNA nanostructures molecular

imaging. Methods Mol Biol 2113:319-327.

[41] Tardin, C. and Lavelle, C.* (2019). Single molecule approaches of nucleic acids

conformational changes. Methods 169:1-2.

[40] Cortini, R., Barbi, M., Caré, B., Lavelle, C., Lesne, A., Mozziconacci, J. and Victor,

J.M.* (2016). The physics of epigenetics. Rev. Mod. Phys. 88:025002.

[39] Borghi, N., Farge, E. and Lavelle, C.* (2016). Experimental apporaches in

mechanotransduction. Methods 94:1-3.

[38] Lavelle, C., Busi, F. and Arluison, V.* (2015). Multiple approaches for the

investigation of bacterial small regulatory RNAs self-assembly. Methods Mol Biol

1297:21-42.

[37] Jiang, K., Zhang, C., Guttula, D., Liu, F., van Kan, J., Lavelle, C., Kubiak, K.,

Malabirade, A., Lapp, A., Arluison, V. and van der Maarel, J.* (2015). Effects of

Hfq on the conformation and compaction of DNA. Nucleic Acids Res 43(8):4332-41.

[36] Boulé, J.B., Mozziconacci, J. and Lavelle, C.* (2015). The polymorphism of the

chromatin fiber. J Phys Cond Mat 27(3):033101.

[35] Lavelle, C.* and Foray, N. (2014). Chromatin structure and radiation-induced DNA

damage: from structural biology to radiobiology. Int J Biochem Cell Biol 49:84-97.

[34] Lavelle, C.* (2014). Pack, unpack, bend, twist, pull, push: the physical side of gene

expression. Curr Opin Genet Dev 25:74-84.

[33] Huet, S., Lavelle, C., Ranchon, H., Carrivain, P., Victor, J.M. and Bancaud, A.*

(2014). Relevance and limitations of crowding, fractal, and polymer models to

describe nuclear architecture: is a unified picture out of reach? Int Rev Cell Mol Biol

307:443-479.

[32] Bancaud, A.*, Lavelle, C., Huet, S. and Ellenberg, J.* (2012). A fractal model for

nuclear organization: current evidence and biological implications. Nucleic Acids

Res 40(18):8783-8792.

[31] Lease, R.+, Arluison, V.+ and Lavelle, C.* (2012). Twins, quadruplexes and more:

functional aspects of native and engineered RNA self-assembly in vivo. Frontiers in

Life Sciences 6(1-2):19-32.

[30] Carrivain, P., Cournac, A., Lavelle, C., Lesne, A., Mozziconacci, J., Paillusson, F.,

Signon, L., Victor, J.M. and Barbi, M.* (2012). Electrostatics of DNA compaction in

viruses, bacteria and eukaryotes: functional insights and evolutionary perspective.

Soft Matter 36(8):9285-9301.

[29] Barbi, M.*, Mozziconacci, J., Victor, J.M., Wong, H. and Lavelle, C. (2012). On the

topology of chromatin fibers. Interface Focus 2(5):546-554.

[28] De Cian, A.+, Praly, E.+, Ding, F., Singh, V., Lavelle, C., Le Cam, E., Croquette, V.,

Bensimon, D. and Pietrement, O.* (2012). ATP independent cooperative binding of

yeast Isw1a to bare and nucleosomal DNA. PLoS ONE 7(2):e31845.


30

[27] Lavelle, C.*, Bancaud, A., Recouvreux, P., Barbi, M., Victor, J.M. and Viovy, J.L.

(2011). Chromatin topological transitions. Prog. Theor. Phys. 191:30-39.

[26] Lavelle, C.* and Blossey, R.* (2011). Nucleosome remodelling: why/when/how?

FEBS J 278(19):3578.

[25] Lavelle, C.*, Praly, E., Bensimon, D., Le Cam, E. and Croquette, V.* (2011).

Nucleosome remodelling machines and other molecular motors observed at the

single molecule level. FEBS J 278(19):3596-607.

[24] Recouvreux, P., Lavelle, C., Barbi, M., Conde e Silva, N., Le Cam, E., Victor, J.M.

and Viovy J.L.* (2011). Linker histone incorporation maintains chromatin fiber

plasticity. Biophys J 100(11):2726-35.

[23] Geinguenaud, F., Calandrini, V., Cayrol, B., Teixeira, J., Mayer, C., Liquier, J.,

Lavelle, C. and Arluison, V.* (2011). Conformational transition of DNA bound to

Hfq probed by infrared microscopy. Phys Chem Chem Phys 13, 1222 - 29.

[22] Lavelle, C.*, Victor, J.M. and Zlatanova, J.* (2010). Chromatin fiber dynamics

under tension and torsion. Int J Mol Sci 11:1557-1579.

[21] Heddi, B., Oguey, C., Lavelle, C., Foloppe, N. and Hartmann, B.* (2010). Intrinsic

flexibility of B-DNA: the experimental TRX scale. Nucleic Acids Res 38:1034-47.

[20] Lavelle, C.*, Recouvreux, P., Wong, H., Bancaud, A., Viovy, JL., Prunell, A. and

Victor JM. (2009). Right-handed nucleosome: myth or reality? Cell 137:1216-7.

[19] Lavelle, C.* (2009). Left is right, right is wrong. EMBO Rep 10:1185-6.

[18] Fresnais, J., Lavelle, C. and Berret, J.F.* (2009). Nanoparticle aggregation controlled

by desalting kinetics. J Phys Chem C 113:16371-79.

[17] Cayrol, B., Geinguenaud, F., Lacoste, J., Busi, F., Le Derout, J., Piétrement, O., Le

Cam, E., Régnier, P., Lavelle, C.+ and Arluison, V.+,* (2009). Auto-assembly of E.

Coli DsrA small noncoding RNA: molecular characteristics and functional

consequences. RNA Biol 6:434-45.

[16] Lavelle, C.* and Buckle, M. (2009). Nucleic acids – proteins interactions: wedding

for love or circumstances? Biochimie 91:943-50.

[15] Revaud, D., Mozziconacci, J., Sabatier, L., Desmaze, C.+ and Lavelle, C.+,* (2009).

Sequence-driven specific telomeric chromatin structure. Cell Cycle 8:1099-100.

[14] Busi, F.+, Cayrol, B.+, Lavelle, C.+, Le Derout, J., Piétrement, O., Le Cam, E.,

Geinguenaud, F., Lacoste, J., Régnier, P. and Arluison, V.* (2009). Auto-assembly

as a new regulatory mechanism of noncoding RNA. Cell Cycle 8:952-4.

[13] Lavelle, C.* (2009). Force and torques in the nucleus: chromatin under mechanical

constraints. Biochem Cell Biol 87:307-322.

[12] Dupaigne, P., Lavelle, C., Justome, A., Lafosse, S. Mirambeau, G., Lipinski, M.,

Piétrement, O.* and Le Cam, E.* (2008). Rad51 polymerization reveals a new

remodeling mechanism. PLoS ONE 3(11):e3643.

[11] Lavelle, C.*, Berry, H., Beslon, G., Ginelli, F., Giavitto, J.L., Kapoula, Z., Le Bivic,

A., Peyrieras, N., Radulescu, O., Six, A., Thomas-Vaslin, V. and Bourgine, P.

(2008). From molecules to organisms: towards multiscale integrated models of

biological systems. Theor Biol Insights 1:13-22.

[10] Lavelle, C.* (2008). DNA torsional stress propagates through chromatin fiber and

participates in transcriptional regulation. Nat Struct Mol Biol 15:123-5.

[9] Lavelle, C.* Salles, B. and Wiesmuller, A. (2008). DNA repair, damage signalling

and carcinogenesis. DNA Repair 7:670-680.

[8] Lavelle, C.* and Prunell, A. (2007). Chromatin polymorphism and the nucleosome

superfamily. Cell Cycle 6:2113-9.

[7] Bancaud, A., Wagner, G., Conde e Silva, N., Lavelle, C., Wong, H., Mozziconacci,

J., Barbi, M., Sivolob, A., Le Cam, E., Mouawad, L., Viovy, J.L., Victor J.M*. and

Prunell, A*. (2007). Nucleosome chiral transition under positive torsional stress in

single chromatin fibers. Mol Cell 27:135-47.


31

[6] Lavelle, C.* (2007). Transcription elongation through a chromatin template.

Biochimie 89: 516-527.

[5] Lavelle, C.* and Sigal, A. (2007). Systems Biology Meets Chromatin Function.

Chromosome Res 15: 247-256.

[4] Bancaud, A., Conde e Silva, N., Barbi, M., Wagner, G., Allemand, J.F.,

Mozziconacci, J., Lavelle, C., Croquette, V., Victor, J.M., Prunell, A*. and Viovy,

J.L*. (2006). Structural plasticity of single chromatin fibers revealed by torsional

manipulation. Nat Struct Mol Biol 13: 444-450.

[3] Lavelle, C.* and Benecke, A. (2006). Chromatin physics: replacing multiple,

representation-centered descriptions at discrete scales by a continuous, function-

dependent selfscaled model. Eur Phys J E 19: 379-384.

[2] Mozziconacci, J., Lavelle, C., Barbi, M., Lesne, A. and Victor, J.M*. (2006). A

physical model for the condensation and decondensation of eukaryotic

chromosomes. FEBS Lett 580: 368-72.

[1] Sivolob, A., Lavelle, C. and Prunell, A*. (2003). Sequence-dependent nucleosome

structural and dynamic polymorphism. Potential involvement of histone H2B N-

terminal tail proximal domain. J Mol Biol 326:49-63.

ARTICLES in national peer reviewed journals (2)

[x] Lavelle, C.* (2021). La fabrique du goût. Cahiers de Salagon.

[2] Debailly, R.*, Lavelle, C.* and Schultz, E. (2018). Conserver un aliment vivant.

Entretien et circulation d’un ferment : le cas du Kéfir. Techniques et Culture "Le

temps des aliments" N°69:180-183. [in french]

[1] Lavelle, C.*, Piétrement, O. and Le Cam, E. (2011). Microscopie moléculaire des

complexes nucléoprotéiques. Reflets de la Physique, 27:12-17. [in french]

PROCEEDINGS AND BOOK CHAPTERS (65)

[65] Burke, R., Kelly, A., Lavelle, C. and This, H. (2021). An introduction to molecular

gastronomy. (Ed Lavelle, C., Burke, R., Kelly, A. and This, H). CRC Press 2021

[64] Lavelle, C.* and Boulé JB. (2021). Fermentation: a short scientific and culinary

overview of kefir. In Handbook of Molecular Gastronomy (Ed Lavelle, C., Burke, R.,

Kelly, A. and This, H). CRC Press 2021

[63] Lavelle, C.* (2021). Cooking with olive oil. In Handbook of Molecular Gastronomy

(Ed Lavelle, C., Burke, R., Kelly, A. and This, H). CRC Press 2021

[62] Lavelle, C.* (2021). Teaching the teachers. In Handbook of Molecular Gastronomy


[61] Lavelle, C.* and This H. (2021). Food pairing. In Handbook of Molecular

Gastronomy (Ed Lavelle, C., Burke, R., Kelly, A. and This, H). CRC Press 2021

[60] Lavelle, C.* (2021). Cooking for the elderly. In Handbook of Molecular Gastronomy


[59] Barbar, R.*, Malbec, JM., Lavelle, C. and This, H. (2021). An educative satellite

project around the scientific elucidation of culinary precisions in lebanon and in the

middle east. In Handbook of Molecular Gastronomy (Ed Lavelle, C., Burke, R.,

Kelly, A. and This, H). CRC Press 2021

[58] Lavelle, C.* (2020). Délicieuse chimie. In Etonnante chimie. Editions du CNRS pp

xxx [in French]

[57] Lavelle, C.* (2020). La formulation en cuisine : entre chimie et alchimie. In Les

frontières entre les aliments, les médicaments et les produits cosmétiques. (Ed Di

Lauro A). ETS pp 105-112 [in French]

[56] Lavelle, C.* (2020). Cuisiner/pâtisser avec le chocolat : jeux de textures. In Les

goûts du chocolat dans le monde. (Ed Marcilhac V.). L’Harmattan p 261-267. [in

French]


32

[55] Lavelle, C.* (2019). Zeste. In Je mange donc je suis. Petit dictionnaire curieux de

l’alimentation. MNHN 2019. [in French]

[54] Lavelle, C.* (2019). Xérès. In Je mange donc je suis. Petit dictionnaire curieux de


[53] Lavelle, C.* (2019). Whisky. In Je mange donc je suis. Petit dictionnaire curieux de


[52] Lavelle, C.* (2019). Vin. In Je mange donc je suis. Petit dictionnaire curieux de


[51] Lavelle, C.* (2019). Viande. In Je mange donc je suis. Petit dictionnaire curieux de


[50] Lavelle, C.* and Marsolier-Kergoat, M.C. (2019). Végétarisme. In Je mange donc je

suis. Petit dictionnaire curieux de l’alimentation. MNHN 2019. [in French]

[49] Lavelle, C.* (2019). Télévision. In Je mange donc je suis. Petit dictionnaire curieux

de l’alimentation. MNHN 2019. [in French]

[48] Lavelle, C.* (2019). Steak. In Je mange donc je suis. Petit dictionnaire curieux de


[47] Lavelle, C.* (2019). Santé. In Je mange donc je suis. Petit dictionnaire curieux de


[46] Lavelle, C.* (2019). Probiotique. In Je mange donc je suis. Petit dictionnaire curieux


[45] Lavelle, C.* (2019). Protéine. In Je mange donc je suis. Petit dictionnaire curieux de


[44] Lavelle, C.* (2019). Plastique. In Je mange donc je suis. Petit dictionnaire curieux


[43] Lavelle, C.* (2019). Plante. In Je mange donc je suis. Petit dictionnaire curieux de


[42] Lavelle, C.* (2019). Œuf. In Je mange donc je suis. Petit dictionnaire curieux de


[41] Lavelle, C.* (2019). Olive. In Je mange donc je suis. Petit dictionnaire curieux de


[40] Lavelle, C.* (2019). Nutrition. In Je mange donc je suis. Petit dictionnaire curieux


[39] Lavelle, C.* (2019). Nouvelle cuisine. In Je mange donc je suis. Petit dictionnaire

curieux de l’alimentation. MNHN 2019. [in French]

[38] Lavelle, C.* (2019). Menu. In Je mange donc je suis. Petit dictionnaire curieux de


[37] Lavelle, C.* (2019). Label. In Je mange donc je suis. Petit dictionnaire curieux de


[36] Lavelle, C.* and Boulé, J.B. (2019). Kéfir. In Je mange donc je suis. Petit

dictionnaire curieux de l’alimentation. MNHN 2019. [in French]

[35] Lavelle, C.* (2019). Jus. In Je mange donc je suis. Petit dictionnaire curieux de


[34] Lavelle, C.* (2019). Homard. In Je mange donc je suis. Petit dictionnaire curieux de


[33] Lavelle, C.* (2019). Gourmandise. In Je mange donc je suis. Petit dictionnaire


[32] Lavelle, C.* (2019). Gluten. In Je mange donc je suis. Petit dictionnaire curieux de


[31] Lavelle, C.* (2019). Gastronomie. In Je mange donc je suis. Petit dictionnaire


[30] Lavelle, C.* (2019). Futur. In Je mange donc je suis. Petit dictionnaire curieux de



33

[29] Lavelle, C.* (2019). Food porn. In Je mange donc je suis. Petit dictionnaire curieux


[28] Lavelle, C.* (2019). Cuisine. In Je mange donc je suis. Petit dictionnaire curieux de


[27] Lavelle, C.* (2019). Chef. In Je mange donc je suis. Petit dictionnaire curieux de


[26] Lavelle, C.* (2019). Céréale. In Je mange donc je suis. Petit dictionnaire curieux de


[25] Lavelle, C.* (2019). Carnivore. In Je mange donc je suis. Petit dictionnaire curieux


[24] Lavelle, C.* (2019). Carême. In Je mange donc je suis. Petit dictionnaire curieux de


[23] Lavelle, C.* (2019). Cannibalisme. In Je mange donc je suis. Petit dictionnaire


[22] Lavelle, C.* (2019). Caddie. In Je mange donc je suis. Petit dictionnaire curieux de


[21] Lavelle, C.* (2019). Cacao. In Je mange donc je suis. Petit dictionnaire curieux de


[20] Lavelle, C.* (2019). Avocat. In Je mange donc je suis. Petit dictionnaire curieux de


[19] Lavelle, C.* (2019). Art culinaire. In Je mange donc je suis. Petit dictionnaire


[18] Lavelle, C.* (2019). Appétit. In Je mange donc je suis. Petit dictionnaire curieux de


[17] Lavelle, C.* (2019). Animal. In Je mange donc je suis. Petit dictionnaire curieux de


[16] Lavelle, C.* (2018). La soupe à tout. In Affaires de goût. (Ed Labro C.). Rouergue

p129-131. [in French]

[15] Lavelle, C.* (2018). Cuisiner (à) l'huile d'olive: de la chimie à l'alchimie. In Extra

Vierge (Ed Dechelette E.). Dunod pp 30-32. [in French]

[14] Lavelle, C.* (2018). Comprendre la cuisine pour mieux la maitriser et la faire

évoluer. In Les Carnets Gastronomiques N°1. BPI pp 58-81. [in French]

[13] Melendez A. and Lavelle, C.* (2018). Chefs à l'honneur: rencontres avec Bernard

Vaussion, Michel Sarran, Georgianna Hiliadaki and Nikos Roussos. In Les Carnets

Gastronomiques N°1. BPI pp 120-149. [in French]

[12] Lavelle, C.* (2018). La galénique en cuisine: mousses, crèmes et émulsions… dans

l'assiette! In Actes du 11e Colloque Francophone Thématique de Biologie Cutanée

(CoBIP). [in French]

[11] Lavelle, C.* (2018). Science et "nouvelle" cuisine. In Cuisine du futur et

alimentation de demain 2. L'Harmattan pp 121-130. [in French]

[10] Lavelle, C.* (2017). La crema. In Les 101 mots du café (Ed Courty H). ArchiBooks

pp66-70. [in French]

[9] Lavelle, C.* (2017). Associations mets-vins: accords… et désaccords. In Les accords

mets-vins. (Ed Pitte JR). CNRS edition pp221-230. [in French]

[8] Uriot, K. and Lavelle, C.* (2016). Les protéines végétales : un nouvel eldorado

nutritionnel. In L'alimentation de demain. Les essentiels Hermès pp 181-196. [in

French]

[7] Lavelle, C.* (2016). Gastronomie et cuisine moléculaires: entre science et art

culinaires. Actes des congrès nationaux des sociétés historiques et scientifiques pp

95-106. [in French]

[6] Lavelle, C.* (2015). Epigénétique et physique. Proceedings from the OPECST

public audition on Epigenetics. [in French]


34

[5] Lavelle, C.* (2015). Products, science and culinary art. Proceedings Geographical

Indications Conference, Bhoutan.

[4] Barbot, P., Gutrin, N., Martin, D. and Lavelle, C.* (2014). De la Science à l'art

culinaire. In Science Culinaire. Matière, procédés, dégustation (ed Lavelle, C.),

Belin pp 297-313. [in French]

[3] Mozziconacci, J. and Lavelle, C.* (2009). Chromatin fiber : 30 years of models. In

Computational Biology: new insights (ed Russe A.S.), Novascience, pp 147-164.

[2] Sivolob, A., Lavelle, C. and Prunell, A.* (2009). Flexibility of nucleosomes on

topologically constrained DNA. In IMA volume 150 (eds. Benham, C.J., Harvey, S.,

Olson, W. and Sumners, D.W.), Springer-Verlag, pp251-292.

[1] Lesne, A.*, Lavelle, C. and Benecke, A. (2006). Multi-scale vs function-dependent

chromatin modelling. In Proceedings Modelling and Simulation of Biological

Processes in the Context of Genomics, EDP Science, pp 59-70.

EDITORIALS in international peer-reviewed journals (10)

[10] Lavelle, C.* (2016). Editorial. Frontiers in Life Sciences 9(4):1.






[4] Lavelle, C.* (2015). Editorial. Frontiers in Life Sciences 8(2):1-2.


[2] Lavelle, C.* (2013). Editorial. Frontiers in Life Sciences 7(3-4):89.

[1] Lavelle, C.* and Blossey, R. (2013). Epigenetic marks: from code to mechanisms.

Frontiers in Life Sciences 7(1-2):1.

CONFERENCE ABSTRACTS published in international peer-reviewed journals (12)

[12] Lavelle, C.* (2016). Epigenetics goes physical. Biophys. J. 110(3):67a.

[11] Lavelle, C.* (2016). Delicious biophysics. Biophys. J. 110(3):172-173a.

[10] Lavelle, C.* (2015). Epigenetics: how much physics do we need to understand it?

Biophys. J. 108(2):333a-334a.

[9] Lavelle, C.* (2015). Delicious biophysics: cooking as a prolific support to teach

biophysical concepts. Biophys. J. 108(2):536a-537a.

[8] Lavelle, C.* (2014). Nucleic acid superstructures: assembly stories. Biophys. J.

106(2):77a.

[7] Lavelle, C.* (2012). Chromatin dynamics: at the source of RNA production.

Biophys. J. 102(3):610a.

[6] Lavelle, C.* (2011). Chromatin, the DNA manager (and vice versa). Biochem Cell

Biol 89:76.

[5] Eilebrecht, S., Wegert, T., Lavelle, C., Benecke, B.J. and Benecke, A.* (2010). In

proceeding of the 6th Meeting of the GBM study section ’RNA-Biochemistry’.

[4] Lavelle, C.*, Dupaigne, P., Sivolob, A., Le Cam, E. and Prunell, A. (2009).

Nucleosome polymorphism and dynamics: minicircles and single molecule studies.

Biochem Cell Biol 87:386.

[3] Recouvreux, P.*, Lavelle, C., Conde e Silva, N., Barbi, M., Le Cam, E., Prunell, A.,

Victor, J.M. and Viovy, J.L. (2009). Nanomanipulation of single chromatin fiber

with magnetic tweezers. Biophys. J. 96(3): 55.

[2] Bancaud, A., Wagner, G., Conde e Silva, N., Recouvreux, P.*, Lavelle, C.,

Mozziconacci, J., Wong, H., Barbi, M., Le Cam, E.,Victor, J.-M., Viovy, J.-L. and


35

Prunell, A. (2007). Nanomanipulation of single chromatin fiber with magnetic

tweezers. Eur. Biophys. J. 36: S54.

[1] Lavelle, C.*, Barbi, M., Lesne, A., Mozziconacci, J., Prunell, A. and Victor, J.M.

(2003). Intra and inter-nucleosomal dynamics. Eur. Biophys. J. 32: 189.

OTHER SCIENTIFIC WRITING (81)

[xx] Fumey, G. and Lavelle, C. (2020). Le vin en 10 questions de science. La Revue du

Vin de France, January 2016, p xx. [in French]

[xx] Lavelle, C. and Boulé JB (2021). Le kéfir: symbiose. La Recherche. [in French]

[xx] Lavelle, C. and Leprince, S.. (2021). Sociologie du kéfir The Conversation, June

2021. [in French]

[xx] Lavelle, C. and Boulé JB. (2021). Microbiologie du kéfir The Conversation, June

2021. [in French]

[xx] Lavelle, C. (2021). La gastronomie moléculaire. La Recherche. [in French]

[xx] Lavelle, C. (2021). Comprendre la cuisine. The Conversation, June 2021. [in French]

[81] Lavelle, C. (2021). Accueillir: au-delà d'un métier, une volonté? Un oeil en salle HS

n°12, Sept 2021, p29. [in French]

[80] Lavelle, C. (2021). Le goût café. Un oeil en salle HS n°11, June 2021, p29. [in

French]

[79] Lavelle, C. (2021). L'amidon (2/2). Pain-Pain N°2, Mars 2021 p 10-11. [in French]

[78] Lavelle, C. (2021). « Cultiver » des insectes, une solution durable pour assurer la

sécurité alimentaire de l’humanité ? The Conversation, Feb 2021. [in French]

[77] Lavelle, C. (2020). Sous la mousse: une plongée dans le café. Un oeil en salle HS

n°10, Dec 2020, p29. [in French]

[76] Lavelle, C. (2021). Le parmesan. OCTOPUS. [in French]

[75] Lavelle, C. (2021). La betterave. OCTOPUS. [in French]

[74] Lavelle, C. (2020). L'amidon (1/2). Pain-Pain N°1, Dec 2020 p 10-11. [in French]

[73] Lavelle, C. (2020). Assiette tradi, techno ou les deux? L'Autre Cuisine n°16, Dec

2020 p22-23. [in French]

[72] Lavelle, C. (2020). La myrtille. OCTOPUS. [in French]

[71] Lavelle, C. (2020). Apprendre et comprendre la cuisine. L'Autre Cuisine n°15, Oct

2020 p33. [in French]

[70] Lavelle, C. (2020). Bien manger : oui, mais comment ?. The Conversation, July

2020. [in French]

[69] Lavelle, C. (2020). Il faut végétaliser et biodiversifier nos assiettes, pour notre santé

et pour l’environnement. The Conversation, July 2020. [in French]

[68] Lavelle, C. (2020). Une petite phylogénie agrumesque. OCTOPUS. [in French]

[67] Lavelle, C. (2020). Trop (ou mal) manger tue. L'Autre Cuisine n°13, Feb 2020 p24.

[in French]

[66] Lavelle, C. (2020). Histoires de bulles : de l’air dans l’assiette. Un oeil en salle HS

n°9, Dec 2019, p29. [in French]

[65] Lavelle, C. (2020). Food art : manger beau, manger bon. OCTOPUS. [in French]

[64] Lavelle, C. (2020). En quête du graal alimentaire. L'Autre Cuisine n°12, Jan 2020,

p24-25. [in French]

[63] Lavelle, C. (2019). Histoires de bulles : tasse qui mousse. Un oeil en salle HS n°8,

Oct 2019, p29. [in French]

[62] Lavelle, C. (2019). Mangez des pommes (et pas seulement). L'Autre Cuisine n°11,

Nov 2019, p41. [in French]

[61] Lavelle, C. (2019). Les vraies vertus de l’huile d’olive. The Conversation, July 2019.

[in French]


36

[60] Lavelle, C. (2019). Histoires de bulles : effervescence dans le verre. Un oeil en salle

HS n°7, June 2019, p29. [in French]

[59] Lavelle, C. (2019). Raconter la cuisine. Un oeil en salle HS n°6, Jan 2019, p29. [in

French]

[58] Ribière S., Szekely, C. and Lavelle, C. (2018). Gâteau à l'ananas caramélisé.

Nutritioninfos Collectivités, Dec 2018, p38-39 [in French]

[57] Lavelle, C. (2018). Cuisiner les déchets… sans excès! L'Autre Cuisine n°8, Déc

2018, p38. [in French]

[56] Lavelle, C. (2018). Accords fromages et vins : faisons simplement confiance à nos

sens ! Un oeil en salle HS n°5, Nov 2018, p29. [in French]

[55] Ribière S., Szekely, C. and Lavelle, C. (2018). Riz au lait. Nutritioninfos

Collectivités, Nov 2018, p38-39 [in French]

[54] Lavelle, C. (2018). La nutrition, c'est physique. L'Autre Cuisine n°7, Oct 2018, p26.

[in French]

[53] Ribière S., Szekely, C. and Lavelle, C. (2018). Cake enrichi aux champignons et

coriandre fraîche. Nutritioninfos Collectivités, Sept 2018, p38-39 [in French]

[52] Lavelle, C. (2018). Fidel gastro. Bien parler du bien manger. Mâche N°2, June 2018,

p 13. [in French]

[51] Garnier, J., Van Wymelbeke, V., Szekely, C. Lavelle, C. (2018). Pain au lait enrichi.

Nutritioninfos Collectivités, May 2018, p44-45 [in French]

[50] Lavelle, C. (2018). Accords mets-vins: est-ce scientifique?. Un oeil en salle HS n°4,

June 2018, p29. [in French]

[49] Lavelle, C. (2018). Le steak flambé. Un oeil en salle HS n°4, June 2018, p31. [in

French]

[48] Lavelle, C. (2018). Food pairing: l'art de marier les saveurs. L'Autre Cuisine n°6,

June2018, p25. [in French]

[47] Garnier, J., Van Wymelbeke, V., Szekely, C. Lavelle, C. (2018). Tarte aux fraises et

pistache. Nutritioninfos Collectivités, April 2018, p44-45 [in French]

[46] Lavelle, C. (2018). Alimentation et santé: la course au sciensationnel. L'Autre

Cuisine n°5, April 2018, p25. [in French]

[45] Lavelle, C. (2018). Les crêpes Mademoiselle. Un oeil en salle HS n°3, January

2018, p30-31. [in French]

[44] Garnier, J., Van Wymelbeke, V., Szekely, C. Lavelle, C. (2018). Bûchette citron

vert, framboises, spéculoos. Nutritioninfos Collectivités, February 2018, p44-45 [in

French]

[43] Lavelle, C. (2018). Vers une 6ème saveur: le gras? Charcuterie(s) – 30 accords à

découvrir. [in French]

[42] Garnier, J., Van Wymelbeke, V., Szekely, C. Lavelle, C. (2017). Filet de sandre, jus

de crustacé. Nutritioninfos Collectivités, December 2017, p44-45. [in French]

[41] Lavelle, C. (2017). Parole(s) d'expert. L'Autre Cuisine n°3, Sept 2017, p38. [in

French]

[40] Garnier, J., Van Wymelbeke, V., Szekely, C. Lavelle, C. (2017). Salmi de pintade au

chou vert. Nutritioninfos Collectivités, October 2017, p44-45. [in French]

[39] Garnier, J., Van Wymelbeke, V., Szekely, C. Lavelle, C. (2017). Eventail de melon

et jambon de parme, réduction de porto. Nutritioninfos Collectivités, July 2017, p44-

45. [in French]

[38] Lavelle, C. (2017). Une affaire de bouchon… mais pas que. Un oeil en sale HS n°2,

June 2017, p26. [in French]

[37] Garnier, J., Van Wymelbeke, V., Szekely, C. Lavelle, C. (2017). Agneau rôti aux

herbes du maquis. Nutritioninfos Collectivités, May 2017, p42-43 [in French]

[36] Lavelle, C. (2017). Enseigner la science en cuisine… et vice versa. L'Autre Cuisine

n°2, April 2017, p35. [in French]


37

[35] Garnier, J., Van Wymelbeke, V., Szekely, C. Lavelle, C. (2017). Duo d'asperges

vertes et blanches, mimosa. Nutritioninfos Collectivités, April 2017, p42-43. [in

French]

[34] Garnier, J., Van Wymelbeke, V., Szekely, C. Lavelle, C. (2017). Le macaron

Mogador façon PH. Nutritioninfos Collectivités, Fev 2017, p40-41. [in French]

[33] Lavelle, C. (2017). La science au service du cuisinier. L'Autre Cuisine n°1, Jan 2017,

p38. [in French]

[32] Lavelle, C. (2017). Neuroenologie: déguster le vin avec… son cerveau. Un oeil en

sale HS n°1, Jan 2017, p18-19. [in French]

[31] Garnier, J., Van Wymelbeke, V., Szekely, C. Lavelle, C. (2016). Saumon fumé,

concombre à l’aneth, crème au raifort. Nutritioninfos Collectivités, Dec 2016, p44-

45. [in French]

[30] Garnier, J., Van Wymelbeke, V., Szekely, C. Lavelle, C. (2016). Canard rôti au miel

de châtaignier. Nutritioninfos Collectivités, Sept 2016, p42-43. [in French]

[29] Garnier, J., Van Wymelbeke, V., Szekely, C. Lavelle, C. (2016). Le poulet aux

saveurs d'antan. Nutritioninfos Collectivités, May 2016, p32-33. [in French]

[28] Lavelle, C. (2015). Un petit verre de vin (chaud). Cuisine Collective, November

2015, p 44. [in French]

[27] Garnier, J. Rossi E. and Lavelle, C. (2015). Mini-bouchées aux fruits. Cuisine

Collective, November 2015, p 53. [in French]

[26] Lavelle, C. (2015). (Trop) manger tue. Cuisine Collective, October 2015, p 28. [in

French]

[25] Garnier, J. Rossi E. and Lavelle, C. (2015). Fromage de chèvre au miel, praline,

gelée de thym. Cuisine Collective, October 2015, p 37. [in French]

[24] Lavelle, C. (2015). Est-ce que j'ai l'air moléculaire? Cuisine Collective, September

2015, p 26. [in French]

[23] Garnier, J. Rossi E. and Lavelle, C. (2015). Quenelle printanière. Cuisine Collective,

September 2015, p 38. [in French]

[22] Lavelle, C. (2015). Les percussions. Scientimag, June 2015, p 12-13. [in French]

[21] Lavelle, C. (2015). Les cordes vibrantes. Scientimag, June 2015, p 8-9. [in French]

[20] Lavelle, C. (2015). Du son à la musique. Scientimag, June 2015, p 4-7. [in French]

[19] Lavelle, C. (2015). Boire ou croquer, il faut choisir. Cuisine Collective, June 2015, p

24. [in French]

[18] Garnier, J. Rossi E. and Lavelle, C. (2015). Brioche de Saint-Génix. Cuisine

Collective, June 2015, p 33. [in French]

[17] Lavelle, C. (2015). En quête de sciensationnel. Cuisine Collective, May 2015, p 41.

[in French]

[16] Lavelle, C. (2015). Innovation, piège à con. Cuisine Collective, April 2015, p 40. [in

French]

[15] Garnier, J. Rossi E. and Lavelle, C. (2015). La salade de tomates. Cuisine Collective,

April 2015, p 28. [in French]

[14] Garnier, J. Rossi E. and Lavelle, C. (2015). Mousse d'avocat façon guacamole.

Cuisine Collective, March 2015, p 33. [in French]

[13] Lavelle, C. (2015). Respect du produit, oui; sanctification, non! Cuisine Collective,

February 2015, p 18. [in French]

[12] Garnier, J. Rossi E. and Lavelle, C. (2015). Le petit pois en cinq textures. Cuisine

Collective, February 2015, p 29. [in French]

[11] Lavelle, C. (2015). En route vers la "nouvelle nouvelle nouvelle" cuisine. Cuisine

Collective, January 2015, p 49. [in French]

[10] Garnier, J. Rossi E. and Lavelle, C. (2015). Mousse de chocolat. Cuisine Collective,

January 2015, p 64. [in French]


38

[9] Lavelle, C. (2014). Jouer avec la nourriture. Scientimag, December 2014, p 16-17.

[in French]

[8] Garnier, J. Rossi E. and Lavelle, C. (2014). Salade de fruits. Cuisine Collective,

December 2014, p 25. [in French]

[7] Garnier, J. Rossi E. and Lavelle, C. (2014). Jus de fruit frais en trois déclinaisons.

Cuisine Collective, November 2014, p 47. [in French]

[6] Garnier, J. Rossi E. and Lavelle, C. (2014). Le rôti de veau. Cuisine Collective,

October 2014, p 46. [in French]

[5] Garnier, J. Rossi E. and Lavelle, C. (2014). Compote de poire façon bourdaloue.

Cuisine Collective, September 2014, p 36. [in French]

[4] Garnier, J. Rossi E. and Lavelle, C. (2014). Le pavé de saumon. Cuisine Collective,

May 2014, p 30. [in French]

[3] Garnier, J. Rossi E. and Lavelle, C. (2014). La salade de carotte. Cuisine Collective,

April 2014, p 41. [in French]

[2] Garnier, J. Rossi E. and Lavelle, C. (2014). Le pot au feu. Cuisine Collective, March

2014, p 42. [in French]

[1] Lavelle, C. and Rhee J.A. (2009). Wine and makguli: fermentation stories. Donga

Science, Dec 2009, pp 38-43. [in Korean]

BOOKS - editing and writing (14)

[x] Lavelle, C. Comprendre la musique. Entre art et science. To come

[x] Lavelle, C. Science culinaire: matière, procédés, dégustation (vol 2). Belin 2022 (in

French)

[x] Lavelle, C. and Masson, Y. Les cahiers gastronomiques (N°2). BPI 2022 (in French)

[x] Lavelle, C. Au-delà des gènes: de la génétique à l'épigénétique. Flammarion 2022

(in French)

[x] Lavelle, C. and Grasser-Hermé F. Gras. Editions xxx 2021 (in French)

[x] Gechter, O. and Lavelle, C. Apocalyptic food. Flammarion 2021 (in French)

[14] Lavelle, C., Burke, R., Kelly, A. and This, H. Handbook of Molecular Gastronomy.

Scientific Foundations, Educational Practices, and Culinary Applications. CRC

Press 2021

[13] Lavelle, C. Molécules. La science dans l'assiette. Les Ateliers de l'Argol 2021 (in

French)

[12] Lavelle, C. and Merlin, M. (Ed). Je mange donc je suis. Petit dictionnaire curieux de

l’alimentation. Museum National d'Histoire Naturelle 2019 (in French)

[11] Lavelle, C. and Masson, Y. Les carnets gastronomiques (N°1). BPI 2018 (in French)

[10] Lavelle, C. Molecular motors. Springer 2018

[9] Eprin, C., Bonnet, S., Khima, N., Valotaire, A., Cardinale, B. and Lavelle, C.

Sciences (1ere/Tle STHR). JT Lanore 2018 (in French)

[8] Lavelle, C. and Victor, J.M. Nuclear Architecture and Dynamics. Elsevier 2017

[7] Binet, H., Garnier, J. et Lavelle, C. Toute la chimie qu'il faut savoir pour devenir un

chef. Flammarion 2017 (in French)

[6] Eprin, C., Bonnet, S., Khima, N., Valotaire, A., Cardinale, B. and Lavelle, C.

Sciences (2de STHR). JT Lanore 2017 (in French)

Académie Nationale de Cuisine Awards 2017 – category Hotellerie Restauration

[5] Cardinale, B., Lavelle, C., Lemagner, O. and van Sévenant, R. Sciences et

technologies culinaires (1ere/Tle STHR). JT Lanore 2016 (in French)


[4] Cardinale, B., Lavelle, C., Lemagner, O. and van Sévenant, R. Sciences et

technologies culinaires (2de STHR). JT Lanore 2015 (in French)



39

[3] Lavelle & al. ScientiMiam. ScientiBox 2014 (in French)

[2] Lavelle, C. Science culinaire: matière, procédés, dégustation. Belin 2014 (in French)

[1] Lavelle, C. Physique. Ellipses 2009 (in French)

BOOKS – collaboration, endorsement, forewords, supervision (10)

[12] Collectif. Le Cordon Bleu Encyclopedia, 2021 – scientific advising and writing

[11] Collectif Enoki, Un dîner fermenté, JBE Books 2021 – collaboration

[10] Truchelut JM and Zeiher PP, La pâtisserie de référence, BPI 2020 – scientific

advising

[9] Collectif. Grand âge & petit appétit. Editions INRAE 2020 – collaboration

[8] Collectif. Alimentation. Mode(s) d’emploi. MNHN 2020 – co-edition

[7] Laporte C and Joyeau P. La nouvelle évolution alimentaire. Mano Editions -

forewords

[6] Voisin C. CAP cuisine. BPI 2018 - forewords

[5] Blossey R. Chromatin structure, dynamics and regulation. CRC Press 2017 –

endorsement

[4] Bleicher F and Fontana R. Molecular cooking. 2016 – scientific supervision

[3] Collectif. La musique. ScientiBox 2015 – scientific supervision

[2] Collectif. La cuisine, c'est scientifique. ScientiBox 2014 – scientific supervision

[1] Cardinale B. Le livre du cuisinier. Lanore 2014 - forewords

DISSERTATIONS (2)

[3] Lavelle, C. (to come). From Genome Mechanics to Molecular Gastronomy. HDR.

[2] Lavelle, C. (2002). Nucleosome structure and dynamics: influence of DNA

sequence. PhD Thesis.

[1] Lavelle, C. (1999). Nucleosome structure and dynamics: influence of DNA

sequence. Master Thesis

WEB PAPERS (64; see web links in annexe 5)

As author (61)

[62] L'alimentation demain. Blog CNRS. To come

[61] Devenir un expert en goût. Paris Rungis – Cité de la gastronomie. May 2021

[60] C'est quoi le goût. Paris Rungis – Cité de la gastronomie. May 2021

[59] Pédagogie du bien manger. Pédagogie du « bien manger » : Il est temps d’agir & de

valoriser les initiatives exemplaires ! – StripFood. Apr 2021

[58] Pédagogie du bien manger. Comment? Pourquoi? Par qui? – StripFood. Apr 2021

[57] Vue, ouïe… et toute la tête! Paris Rungis – Cité de la gastronomie. Nov 2020

[56] Sensations trigéminales. Paris Rungis – Cité de la gastronomie. Nov 2020

[55] Gustation. Paris Rungis – Cité de la gastronomie. Nov 2020

[54] Olfaction. Paris Rungis – Cité de la gastronomie. Nov 2020

[53] Le goût. Paris Rungis – Cité de la gastronomie. Nov 2020

[52] Est-il vrai que la cuisson rend les aliments plus énergétiques ? MNHN. 2020

[51] Qu'est-ce qu'une alimentation "vivante"? MNHN. 2020

[50] La levure chimique est-elle mauvaise pour la santé ou la dénomination "chimique"

ne fait ici référence qu'au procédé utilisé pour sa création ? MNHN. 2020

[49] Quel est l'impact du changement climatique sur les animaux? MNHN. 2020

[48] Vaut-il mieux manger des animaux sauvages ou des animaux d'élevage ? MNHN.

2020


40

[47] À quand remontent les premières "recettes" ? MNHN. 2020

[46] Notre alimentation joue-t-elle un rôle dans le fonctionnement de notre cerveau

MNHN. 2020

[45] L'Homme est-il le dernier maillon de la chaîne alimentaire ? MNHN. 2020

[44] Pourquoi mange-t-on peu d'animaux carnivores ? MNHN. 2020

[43] Quelle est la différence entre levure et levain ? MNHN. 2020

[42] Comment et depuis quand fabrique-t-on du pain ? MNHN. 2020

[41] Comment et depuis quand fabrique-t-on du fromage ? MNHN. 2020

[40] Qu'est-ce qu'un féculent? MNHN. 2020

[39] Les œufs sont-ils bons pour la santé ? MNHN. 2020

[38] Pourquoi dit-on qu’il faut manger 5 fruits et légumes par jour ? MNHN. 2020

[37] Y’a-t-il des aliments qui donnent le cancer ? MNHN. 2020

[xx] Qu’est-ce que l’antispécisme ? MNHN. 2020

[36] Pourrait-on se nourrir uniquement de pilules ? MNHN. 2020

[35] Peut-on être végétalien sans risque pour notre santé ? MNHN. 2020

[34] Pourquoi faire la chasse au plastique dans l’agro-alimentaire ? MNHN. 2020

[33] Qu’est-ce que le « terroir » ? MNHN. 2020

[32] Peut-on consommer du lait toute sa vie? MNHN. 2020

[31] La cuisine est-elle un art ? MNHN. 2020

[30] Qu’est-ce que la viande « artificielle » ? MNHN. 2020

[29] Y’a-t-il des vrais raisons pour manger moins de viande ? MNHN. 2020

[28] Quelle est la différence entre un fruit et un légume ? MNHN. 2020

[27] Qu’est-ce que la gastronomie moléculaire? MNHN. 2020

[26] Food pairing (3/3): les accords fromages et vins. Food 2.0 Lab. August 2018

[25] Food pairing (2/3): la "science" des accords mets-vins. Food 2.0 Lab. July 2018

[24] Food pairing (1/3): la "science" des associations d'ingrédients dans les recettes. Food

2.0 Lab. July 2018

[23] Boire ou manger, il faut choisir. Food 2.0 Lab. June 2018

[22] En quête de sciensationnel. Food 2.0 Lab. May 2018

[21] Influenceurs cuculinaires. Bruit de Table. December 2017

[20] La course aux saveurs. Food 2.0 Lab. November 2017

[19] A l'impossible nul n'est tenu. Food 2.0 Lab. August 2017

[18] Au nom du rose! Food 2.0 Lab. July 2017

[17] Le sandwich et le sushi. Bruit de Table. August 2017

[16] Salle combl(é)e. Bruit de Table. May 2017

[15] Pain et fromage au menu de la semaine. Food 2.0 Lab. May 2017

[14] La nouvelle nouvelle nouvelle nouvelle cuisine. Bruit de Table. April 2017

[13] Plutôt crus ou cuits, vos tardigrades? Food 2.0 Lab. Jan 2017

[12] Le lapin, le cresson et ta mère. Bruit de Table. Jan 2017

[11] La journée internationale de la bulle. Food 2.0 Lab. Dec 2016

[10] L'obésité, le diabète… et l'ours. Food 2.0 Lab. Dec 2016

[9] Lever matin n’est point bonheur. Boire matin est le meilleur. Food 2.0 Lab. Dec

2016

[8] Into the wild: la cuisine du (gros) gibier. Food Lab 2.0. Oct 2016

[7] Le réchauffement des océans… dans un verre. Food 2.0 Lab. Sept 2016

[6] Amertume du concombre. Petite leçon de physiologie végétale. Food 2.0 Lab.

August 2016


41

[5] Grillade le midi, grillade le soir. Petite leçon de nutrition. Food 2.0 Lab. August 2016

[4] Manger des huitres? Petite leçon d'écologie. Food 2.0 Lab. July 2016

[3] L'eau de cuisson des crabes: petite leçon de physique. Food 2.0 Lab. June 2016

[2] La cuisine en partage. Food 2.0 Lab. June 2016

[1] Délicieuse physique. SFP. March 2015

As contributor (3)

[3] L'amertume (Alain Gadan – Bière Magazine)

[2] Le charme discret de la carotte (Guelia Pevzner, RFI-23/09/2017)

[1] Du confidentiel Boissier à Carambar, le sucre transformé fait toujours saliver

(Thomas Bourdeau, RFI-07/07/2017)

OTHER CONTRIBUTIONS (1)

[1] Modes alimentaires: de Lascaux aux fastfoods. In Prospectives de l’Institut Ecologie

et Environnement du CNRS – Bordeaux 2017 (collectif); Sept 2017, p97-105. [in

French]

SCIENTIFIC COMMUNICATION (shootings and interviews for various media)

WEB: CNRS, the Scientist, Newswise, Le Cordon Bleu, Atabula, 7detable, Bruit de Table,

Cité Internationale de la Gastronomie, Medisite, So Film, StripFood,…

INSTITUTION/EVENT: SIRHA, …

NEWSPAPER: Les Echos, Femina, Télérama, Libération, Le Point, Le Parisien, Le Monde,

Le Monde Magazine, Ouest France, Ca m'intéresse, Sciences et Avenir, Science et

Vie, The Good Life, Cigale, Marmiton, Pèlerin, Fémi-9, Cosinus, Néorestauration,

Dr Good – C’est bon, We Demain, Vivre Lyon, Elle à Table, L'innovore, Tours Val

de Loire, Bière Magazine, …

RADIO: France Inter La tête au carré – 02/01/2017

On va déguster – 02/02/2020

On va déguster – 03/05/2020

Les Petits Bateaux – 08/10/2020

La Terre au carré – 10/03/2021

La Terre au carré – 14/05/2021

Saveurs savantes – 10/07/2021




Europe 1 La Table des Bons Vivants – 05/06/2021

RFI Autour de la question – 10/05/2017

Autour de la question – 05/11/2019

RTL La curiosité est un vilain défaut – 15/05/2017

La curiosité est un vilain défaut – 07/11/2019

Echosciences Cuisine, quand la chimie met son grain de sel – 13/11/2017

Radio Campus Paris La cuisine hier/aujourd'hui/demain – 13/06/2018


42

Le sucre – 16/07/2018

France Culture Les bonnes choses – 21/10/2018

Les bonnes choses – janvier 2020

France Info Vins et additifs – 15/10/2018

Kéfir – 02/04/2019

Entomophagie – 05/05/2021

RFI Autour de la question – 10/05/2017

Le goût du monde – 08/10/2019

Le goût du monde – 26/10/2019

Autour de la question – 14/06/2021

France TV Planète Outre-Mer – xx/xx/2021

Nouvelles Ecoutes Bouffons – 06/11/2019

Radio J Réfoua – 05/11/2020

+ various interviews for France Bleu, Europe 1, RFI, BBC, France Culture, France Inter, Vivre

FM, Grand Paris, Radio J, Radio Notre Dame, France TV Slash, …

TV: France 2 Télé Matin (la chimie culinaire - diff 26/05/2017)

Télé Matin (aliments fermentés - diff 13/09/2017)

Stupéfiant (art et gastronomie - diff 11/2017)

Télé Matin (Molécules - diff xx/xx/2021)

France 3 Paname (la recherche au MNHN - diff 03/09/2018)

Journal de 13h (vins et additifs – diff 08/10/2018)

France 3 Bourgogne Le Matin (alim des seniors – diff 10/09/2018)

France 5 On n'est pas que des cobayes (cocktails - diff 29/10/2015)

On n'est pas que des cobayes (crêpes - diff 30/01/2016)

Le magazine de la santé (les aliments fermentés – diff 24/05/2017)

La quotidienne (les aliments transformés – diff 30/03/2018)

La quotidienne (la gélatine – diff 18/10/2018)

M6 E=M6 – sweets and candies (diff 25/10/2015)

E=M6 – foams in the kitchen (diff June 2016)

E=M6 – the science of breakfast (diff 04/03/2018)

E=M6 – the science of chocolate (diff 22/04/2018)

E=M6 – the science of vinegar (diff 25/11/2018)

TMC/TF1 90min enquête – produits de luxe (diff xx/xx/2021)

C8 Les aliments fermentés (diff 05/03/2018)

BFM TV Les aliments fermentés (diff 27/09/2018)

BFM Business Aliments et santé (diff 29/09/2018)

PARIS PREMIERE Très très bon - French fries (diff 01/09/2019)

B SMART L'alimentation de demain (diff xx/xx/xxxx)

And also: France 4, TMC, Canal U, NHK TV Japon, Bhutanese National TV,…

Web TV: Arte TV Bien nourrir son cerveau

La mousse au chocolat

Golden Food Je mange donc je suis


43

ANNEXE 1: covers

Scientific papers that made the cover

Books covers

As main author

Ref [15] Ref [26] Ref [30] Ref [33] Ref [45]


Ref [xx] Ref [xx] Ref [xx] Ref [xx] ] Ref [xx]




44

As contributor

Ref [x] Ref [x] Ref [x] Ref [x] Ref [x]


45

ANNEXE 2: brief overview of my main scientific research fields and goals

Genome Mechanics

Eukaryotic genomes are divided into chromosomes, each consisting of a single

molecule of several centimeters of DNA compacted into a nucleoprotein

substance known as "chromatin" which 3D dynamical organization in the

nucleus is thought to hold most of the keys of transcriptional regulation, hence

also the secret of differential gene expression (e.g. "epigenetics" in its original

definition by C Waddington, as "the study of the causal mechanisms by which

the genes of the genotypes bring about phenotypic effects").

Molecular motors such as polymerases produce physical constraints on DNA

and chromatin. Recent techniques, in particular single-molecule

micromanipulation, provide estimation of the forces and torques at stake. These

biophysical approaches have improved our understanding of chromatin

behaviour under physiological physical constraints and should, in conjunction

with genome wide and in vivo studies help to build more realistic mechanistic

models of transcriptional regulation and its physiological consequences.

Main scientific goal:

Understanding and disentangling genome folding

Expected societal outcome:

Innovation in and improvement of epigenetic-based therapies

Molecular Gastronomy

Molecular Gastronomy is a scientific discipline dedicated to studying the

mechanisms behind the preparation and consumption of food, or, to build on

JA Brillat-Savarin's original definition of gastronomy, "the knowledge and

understanding at the molecular level of all that relates to man as he eats". Such

an interdisciplinary scientific approach is aimed at better understanding

culinary phenomena and ultimately influencing the way we cook and eat.

My work in this field is mainly dedicated to the (historical, geographical,

technical) investigation of recipes and involves polymer physics,

macromolecule biochemistry, microbiology and taste physiology (beside a

good knowledge of food culture and practices).


Understanding and rationalizing cooking practices


Innovation in and improvement of food transformations

Music art and science

Description to come


Understanding what music is (from a cultural AND physical point of view)


Original artistic events (conferences, concerts)

CHO cells (interphase and mitosis; red

marks correspond to interstitial telomeres)

© C. Lavelle

© C. Lavelle

Isomalt vitrification


46

ANNEXE 3: resume of some (past/current/future) research projects

NUCLEOSOME

2002-2016. Financial support: CNRS / INSERM / Curie Institute / MNHN

Description to come

RENESSENS

2014-2018. Financial support: ANR

Description to come

+ SilverBrain Food

PALIM

2015-date. Financial support: Sorbonne Universities

Description to come

+ survey SU-ITE + OLIVE4ALL

KEFIR

2017-date. Financial support: CNRS / INSERM / MNHN / BPI

Description to come

New drink developed, produced and commercialized with our partner Symbiose Kefir


47

ANNEXE 4: illustrations from some work done

Genome mechanics gallery

Snapshots from various experimental and modelling works done in the lab

Gastronomy gallery

Snapshots from various meals prepared with chefs or students


48

ANNEXE 5: administrative affiliations

AFFILIATIONS

(with web links to related institutions/societies/networks)

Works for/in

Participates in the direction/administration/scientific board of

Member of

Co-founder (and member) of

(no website) http://www2.dijon.inra.fr/senior-et-sens http://www.palim.fr http://food20.fr

http://www.cnrs.fr http://www.mnhn.fr http://www.sorbonne-universites.fr http://www.iscc.cnrs.fr

http://www.inserm.fr http://gdradn.b325.net http://www.iscpif.fr http://gdr-miv.fr

http://www.biophysics.org http://sfbbm.fr http://www.sfbiophys.org http://rnsc.fr

http://www.disciples-escoffier.com http://www.food-culture.org


49

ANNEXE 6: some web links

Websites: http://sites.google.com/site/christophelavelle (perso)

http://biophysique.mnhn.fr/site/Polymorphisme+de+la+chromatine (epigenetic lab)

http://food20.fr (food lab)

Web papers: https://www.sfpnet.fr/chronique-d-un-physicien-delicieuse-physique-par-christophe-lavelle

http://food20.fr/la-cuisine-en-partage

http://food20.fr/cuisine-de-lete-1-sel-leau-de-cuisson

http://food20.fr/cuisine-de-lete-2-manger-huitres-petite-lecon-decologie

http://food20.fr/cuisine-de-lete-3-grillade-midi-grillade-soir-petite-lecon-de-nutrition

http://food20.fr/cuisine-de-lete-4-amertume-concombre-petite-lecon-de-physiologie-vegetale

http://food20.fr/rechauffement-oceans-verre-deau

http://food20.fr/into-the-wild-cuisine-gros-gibier

http://food20.fr/lever-matin-nest-point-bonheur-boire-matin-meilleur-rabelais

http://food20.fr/lobsesite-diabete-lours

http://food20.fr/journee-internationale-de-bulle

http://bruitdetable.com/le-lapin-le-cresson-et-ta-mere

http://www.olio-nuovo-day.com/1612-2

http://bruitdetable.com/la-nouvelle-nouvelle-nouvelle-nouvelle-cuisine

http://food20.fr/pain-fromage-menu-de-semaine

http://bruitdetable.com/salle-comblee

http://bruitdetable.com/le-sandwich-et-le-sushi

http://food20.fr/ananas-nom-rose

http://food20.fr/a-limpossible-nul-nest-tenu

http://food20.fr/course-aux-saveurs

http://bruitdetable.com/influenceurs-cuculinaires

http://food20.fr/alimentation-quete-de-sciensationnel

http://food20.fr/boire-croquer-faut-choisir

https://food20.fr/food-pairing-1-3-la-science-des-associations-dingredients-dans-une-recette

https://food20.fr/food-pairing-2-3-la-science-des-accords-mets-vins

https://food20.fr/food-pairing-3-3-les-accords-fromages-et-vins

https://theconversation.com/les-vraies-vertus-de-lhuile-dolive-119736

https://theconversation.com/il-faut-vegetaliser-et-biodiversifier-nos-assiettes-pour-notre-sante-et-pour-

lenvironnement-139790

https://theconversation.com/bien-manger-oui-mais-comment-139791

https://citegastronomie-parisrungis.com/explorer/zoom-sur/le-gout (FR)

https://citegastronomie-parisrungis.com/index.php/en/explore/in-focus/secrets-taste (ENG)

https://theconversation.com/cultiver-des-insectes-une-solution-durable-pour-assurer-la-securite-alimentaire-de-

lhumanite-155584

https://www.stripfood.fr/pedagogie-du-bien-manger-pourquoi-comment-par-qui

https://citegastronomie-parisrungis.com/index.php/la-cite-des-jeunes/les-petits-gastronomes/cest-quoi-le-gout

https://citegastronomie-parisrungis.com/index.php/la-cite-des-jeunes/les-gourmets-juniors/devenir-un-expert-en-gout

Interviews: (main)

https://www.lesechos.fr/idees-debats/cercle/opinion-on-mangera-mieux-demain-1214581

https://www.liberation.fr/debats/2020/09/18/changer-d-alimentation-pour-limiter-le-rechauffement-climatique_1799848

https://www.ladn.eu/nouveaux-usages/grands-enjeux-alimentation-demain

https://www.telerama.fr/idees/christophe-lavelle-chercheur-la-cuisine-cest-la-culture-qui-transforme-la-nature-6673707.php

https://ideas4development.org/agriculture-demain-inventer / https://ideas4development.org/en/agriculture-tomorrow-

to-be-invented

http://www.lemonde.fr/m-gastronomie/article/2017/03/17/la-soupe-a-tout-de-christophe-

lavelle_5096259_4497540.html

https://smartfood.parisandco.paris/A-la-une/Tendances-Food-Innovation/SFPromo5-Christophe-Lavelle-avoir-une-idee-originale-c-est-facile-ce-qui-va-souvent-etre-le-plus-difficile-c-est-de-la-faire-accepter

(quotations)

http://www.the-scientist.com/?articles.view/articleNo/42120/title/Q-A--A-Taste-for-Science

http://www.newswise.com/articles/view/629118

http://sites.google.com/site/christophelavelle

http://biophysique.mnhn.fr/site/Polymorphisme+de+la+chromatine

http://food20.fr/

https://www.sfpnet.fr/chronique-d-un-physicien-delicieuse-physique-par-christophe-lavelle

http://food20.fr/la-cuisine-en-partage

http://food20.fr/cuisine-de-lete-1-sel-leau-de-cuisson

http://food20.fr/cuisine-de-lete-2-manger-huitres-petite-lecon-decologie

http://food20.fr/cuisine-de-lete-3-grillade-midi-grillade-soir-petite-lecon-de-nutrition

http://food20.fr/cuisine-de-lete-4-amertume-concombre-petite-lecon-de-physiologie-vegetale

http://food20.fr/rechauffement-oceans-verre-deau

http://food20.fr/into-the-wild-cuisine-gros-gibier

http://food20.fr/lever-matin-nest-point-bonheur-boire-matin-meilleur-rabelais

http://food20.fr/lobsesite-diabete-lours

http://food20.fr/journee-internationale-de-bulle

http://bruitdetable.com/le-lapin-le-cresson-et-ta-mere

http://www.olio-nuovo-day.com/1612-2

http://bruitdetable.com/la-nouvelle-nouvelle-nouvelle-nouvelle-cuisine

http://food20.fr/pain-fromage-menu-de-semaine

http://bruitdetable.com/salle-comblee

http://bruitdetable.com/le-sandwich-et-le-sushi

http://food20.fr/ananas-nom-rose

http://food20.fr/a-limpossible-nul-nest-tenu

http://food20.fr/course-aux-saveurs

http://bruitdetable.com/influenceurs-cuculinaires

http://food20.fr/alimentation-quete-de-sciensationnel

http://food20.fr/boire-croquer-faut-choisir

https://food20.fr/food-pairing-1-3-la-science-des-associations-dingredients-dans-une-recette

https://food20.fr/food-pairing-2-3-la-science-des-accords-mets-vins

https://food20.fr/food-pairing-3-3-les-accords-fromages-et-vins

https://theconversation.com/les-vraies-vertus-de-lhuile-dolive-119736

https://theconversation.com/il-faut-vegetaliser-et-biodiversifier-nos-assiettes-pour-notre-sante-et-pour-lenvironnement-139790

https://theconversation.com/il-faut-vegetaliser-et-biodiversifier-nos-assiettes-pour-notre-sante-et-pour-lenvironnement-139790

https://theconversation.com/bien-manger-oui-mais-comment-139791

https://citegastronomie-parisrungis.com/explorer/zoom-sur/le-gout

https://citegastronomie-parisrungis.com/index.php/en/explore/in-focus/secrets-taste

https://theconversation.com/cultiver-des-insectes-une-solution-durable-pour-assurer-la-securite-alimentaire-de-lhumanite-155584

https://theconversation.com/cultiver-des-insectes-une-solution-durable-pour-assurer-la-securite-alimentaire-de-lhumanite-155584

https://www.stripfood.fr/pedagogie-du-bien-manger-pourquoi-comment-par-qui

https://citegastronomie-parisrungis.com/index.php/la-cite-des-jeunes/les-petits-gastronomes/cest-quoi-le-gout

https://citegastronomie-parisrungis.com/index.php/la-cite-des-jeunes/les-gourmets-juniors/devenir-un-expert-en-gout

https://www.lesechos.fr/idees-debats/cercle/opinion-on-mangera-mieux-demain-1214581



https://www.ladn.eu/nouveaux-usages/grands-enjeux-alimentation-demain



https://ideas4development.org/agriculture-demain-inventer%20/

https://ideas4development.org/en/agriculture-tomorrow-to-be-invented

https://ideas4development.org/en/agriculture-tomorrow-to-be-invented

http://www.lemonde.fr/m-gastronomie/article/2017/03/17/la-soupe-a-tout-de-christophe-lavelle_5096259_4497540.html

http://www.lemonde.fr/m-gastronomie/article/2017/03/17/la-soupe-a-tout-de-christophe-lavelle_5096259_4497540.html



http://www.the-scientist.com/?articles.view/articleNo/42120/title/Q-A--A-Taste-for-Science

http://www.newswise.com/articles/view/629118


50

http://www.cordonbleu.edu/news/christophe-lavelle/en

https://www.cordonbleu.edu/news/christophe-lavelle-cuisine-moleculaire/en

http://rh-formation.atabula.com/2017/04/26/christophe-lavelle-il-faut-que-le-professeur-de-sciences-vienne-en-

cuisine

http://www.lalibrairieculinaireephemere.com/rencontre-avec-christophe-lavelle-et-virginie-basselot

http://www.rfi.fr/hebdo/20170707-carambar-sucre-caramel-boissier-bonbons-usine-industrie-sucre

http://www.rfi.fr/france/20170922-fete-gastronomie-le-charme-discret-carotte

http://unoeilensalle.fr/technique-de-salle-les-crepes-mademoiselle-a-la-tour-dargent

https://phys.org/news/2015-02-molecular-gastronomy-cooking-biophysics.html

http://www.toursvaldeloiregastronomie.fr/food-2-0-lab

http://www.lemonde.fr/m-gastronomie/article/2018/01/10/j-ai-cuisine-des-molecules-a-l-ecole-hoteliere_5239963_4497540.html

http://next.liberation.fr/food/2018/06/30/faut-il-piquer-les-saucisses-lorsqu-on-les-fait-cuire-au-barbecue_1662841

https://www.francetvinfo.fr/sante/alimentation/les-bienfaits-du-kefir-sont-ils-reels_3260597.html

https://www.lemonde.fr/m-styles/article/2019/07/12/les-saveurs-du-palais-l-amer_5488632_4497319.html

https://www.francetvinfo.fr/economie/emploi/metiers/agriculture/enquete-franceinfo-additifs-pesticides-le-vin-que-

vous-buvez-ne-contient-pas-que-du-raisin-decouvrez-le-resultat-de-nos-analyses_2957897.html

https://www.medisite.fr/bien-manger-sulfites-pesticides-que-contient-reellement-le-vin.5557551.72.html

https://www.medisite.fr/bien-manger-ces-vins-roses-dont-vous-devez-vous-mefier-cet-ete.5570408.72.html

(forums)

https://www.liberation.fr/debats/2020/11/28/manifeste-pour-une-education-comestible_1806991

https://www.lemonde.fr/idees/article/2020/12/29/il-y-a-urgence-a-reconnecter-notre-economie-aux-realites-de-cette-

nature-au-bord-de-l-epuisement_6064714_3232.html

Videos: https://www.canal-u.tv/video/universite_paris_diderot/qu_est_ce_que_la_bonne_cuisine_christophe_lavelle.13795

https://www.canal-u.tv/video/universite_bordeaux_segalen_dcam/le_gout_des_sciences_la_nouvelle_nouvelle_cuisine.17629

https://www.youtube.com/watch?v=IjMYZWyCz-k (conference for students)

https://www.youtube.com/watch?v=MnHw4pdKUZM (TEDX)

https://www.youtube.com/watch?v=7P1RuBaMRtU (Musée de l’Homme)

https://www.facebook.com/artetv/videos/2182808572024358 (Arte TV)

https://www.youtube.com/watch?v=HnudfkkpUSY (Arte TV)

https://www.youtube.com/watch?v=k32g7mdFA1Y (Mobilier National)

https://www.cnc.fr/cinema/actualites/conversation--just-philippot-et-christophe-lavelle-autour-de-la-sortie-du-film--

la-nuee_1482050 (CNC)

https://www.youtube.com/watch?v=rTyvxdmn5Xc (ChangeNow2021)

Miscellaneous: http://www.cnrs.fr/fr/multimedia/quiz_externes/gastronomie_moleculaire_ext/intro_quiz_gastro_mol.html

http://app.1000cookbooks.com/people/christophe-lavelle

https://www.marmiton.org/recettes/recette-meme-auteur.aspx?pseudo=recettesje-mange-donc-de-je-suis

Radio program https://www.franceinter.fr/emissions/la-tete-au-carre/la-tete-au-carre-02-janvier-2017

http://www.rfi.fr/emission/20170510-quelle-chimie-devenir-chef

https://www.radiocampusparis.org/13-06-la-grande-bouffe-20-ans

https://www.radiocampusparis.org/lapero-8-la-patisserie-se-de-sucre

https://podcloud.fr/podcast/bouffons/episode/numero-66-mange-ta-soupe-ca-va-refroidir

https://www.franceinter.fr/emissions/la-terre-au-carre/la-terre-au-carre-10-mars-2021

https://www.francebleu.fr/emissions/n-est-pas-a-l-abri-d-faire-une-bonne-emission/semaine-speciale-fort-boyard-

que-mangera-t-demain

https://www.franceinter.fr/emissions/la-terre-au-carre/la-terre-au-carre-14-mai-2021

https://www.rfi.fr/fr/podcasts/autour-de-la-question/20210614-pourquoi-la-chimie-n-a-pas-fini-de-nous-étonner

TV program https://www.france.tv/france-2/telematin/160457-sciences-physique-chimie-en-cuisine.html

https://www.france.tv/france-2/telematin-suite/251049-sciences-de-bonnes-bacteries-pour-booster-son-cerveau.html

https://www.bsmart.fr/video/5773-smart-futur-partie-01-mai-2021

http://www.cordonbleu.edu/news/christophe-lavelle/en

https://www.cordonbleu.edu/news/christophe-lavelle-cuisine-moleculaire/en

http://rh-formation.atabula.com/2017/04/26/christophe-lavelle-il-faut-que-le-professeur-de-sciences-vienne-en-cuisine

http://rh-formation.atabula.com/2017/04/26/christophe-lavelle-il-faut-que-le-professeur-de-sciences-vienne-en-cuisine

http://www.lalibrairieculinaireephemere.com/rencontre-avec-christophe-lavelle-et-virginie-basselot

http://www.rfi.fr/hebdo/20170707-carambar-sucre-caramel-boissier-bonbons-usine-industrie-sucre

http://www.rfi.fr/france/20170922-fete-gastronomie-le-charme-discret-carotte

http://unoeilensalle.fr/technique-de-salle-les-crepes-mademoiselle-a-la-tour-dargent

https://phys.org/news/2015-02-molecular-gastronomy-cooking-biophysics.html

http://www.toursvaldeloiregastronomie.fr/food-2-0-lab



http://next.liberation.fr/food/2018/06/30/faut-il-piquer-les-saucisses-lorsqu-on-les-fait-cuire-au-barbecue_1662841

https://www.francetvinfo.fr/sante/alimentation/les-bienfaits-du-kefir-sont-ils-reels_3260597.html

https://www.lemonde.fr/m-styles/article/2019/07/12/les-saveurs-du-palais-l-amer_5488632_4497319.html?fbclid=IwAR2C96oEyPBee3f9YKwTunFKAe0Kso-BrfLwiZfojCHDvM875wLopLm7sFg

https://www.francetvinfo.fr/economie/emploi/metiers/agriculture/enquete-franceinfo-additifs-pesticides-le-vin-que-vous-buvez-ne-contient-pas-que-du-raisin-decouvrez-le-resultat-de-nos-analyses_2957897.html

https://www.francetvinfo.fr/economie/emploi/metiers/agriculture/enquete-franceinfo-additifs-pesticides-le-vin-que-vous-buvez-ne-contient-pas-que-du-raisin-decouvrez-le-resultat-de-nos-analyses_2957897.html

https://www.medisite.fr/bien-manger-sulfites-pesticides-que-contient-reellement-le-vin.5557551.72.html

https://www.medisite.fr/bien-manger-ces-vins-roses-dont-vous-devez-vous-mefier-cet-ete.5570408.72.html

https://www.liberation.fr/debats/2020/11/28/manifeste-pour-une-education-comestible_1806991

https://www.lemonde.fr/idees/article/2020/12/29/il-y-a-urgence-a-reconnecter-notre-economie-aux-realites-de-cette-nature-au-bord-de-l-epuisement_6064714_3232.html

https://www.lemonde.fr/idees/article/2020/12/29/il-y-a-urgence-a-reconnecter-notre-economie-aux-realites-de-cette-nature-au-bord-de-l-epuisement_6064714_3232.html

https://www.canal-u.tv/video/universite_paris_diderot/qu_est_ce_que_la_bonne_cuisine_christophe_lavelle.13795

https://www.canal-u.tv/video/universite_bordeaux_segalen_dcam/le_gout_des_sciences_la_nouvelle_nouvelle_cuisine.17629

https://www.youtube.com/watch?v=IjMYZWyCz-k

https://www.youtube.com/watch?v=MnHw4pdKUZM

https://www.youtube.com/watch?v=7P1RuBaMRtU

https://www.facebook.com/artetv/videos/2182808572024358

https://www.youtube.com/watch?v=HnudfkkpUSY

https://www.youtube.com/watch?v=k32g7mdFA1Y

https://www.cnc.fr/cinema/actualites/conversation--just-philippot-et-christophe-lavelle-autour-de-la-sortie-du-film--la-nuee_1482050

https://www.cnc.fr/cinema/actualites/conversation--just-philippot-et-christophe-lavelle-autour-de-la-sortie-du-film--la-nuee_1482050

https://www.youtube.com/watch?v=rTyvxdmn5Xc

http://www.cnrs.fr/fr/multimedia/quiz_externes/gastronomie_moleculaire_ext/intro_quiz_gastro_mol.html

http://app.1000cookbooks.com/people/christophe-lavelle

https://www.marmiton.org/recettes/recette-meme-auteur.aspx?pseudo=recettesje-mange-donc-de-je-suis

https://www.franceinter.fr/emissions/la-tete-au-carre/la-tete-au-carre-02-janvier-2017

http://www.rfi.fr/emission/20170510-quelle-chimie-devenir-chef

https://www.radiocampusparis.org/13-06-la-grande-bouffe-20-ans

https://www.radiocampusparis.org/lapero-8-la-patisserie-se-de-sucre

https://podcloud.fr/podcast/bouffons/episode/numero-66-mange-ta-soupe-ca-va-refroidir

https://www.franceinter.fr/emissions/la-terre-au-carre/la-terre-au-carre-10-mars-2021

https://www.francebleu.fr/emissions/n-est-pas-a-l-abri-d-faire-une-bonne-emission/semaine-speciale-fort-boyard-que-mangera-t-demain

https://www.francebleu.fr/emissions/n-est-pas-a-l-abri-d-faire-une-bonne-emission/semaine-speciale-fort-boyard-que-mangera-t-demain

https://www.franceinter.fr/emissions/la-terre-au-carre/la-terre-au-carre-14-mai-2021

https://www.rfi.fr/fr/podcasts/autour-de-la-question/20210614-pourquoi-la-chimie-n-a-pas-fini-de-nous-étonner

https://www.france.tv/france-2/telematin/160457-sciences-physique-chimie-en-cuisine.html

https://www.france.tv/france-2/telematin-suite/251049-sciences-de-bonnes-bacteries-pour-booster-son-cerveau.html

https://www.bsmart.fr/video/5773-smart-futur-partie-01-mai-2021

Date post:	04-Dec-2021
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Christophe LAVELLE, Ph

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