I have a background of agronomist, food microbiologist and oenologist. My first position was as a assistant lecturer in microbiology at the university of Dijon, and then I have been responsible for an oenology analytical lab in Colmar for 8 years. In 2000, I got a searcher position in Colmar and I developed methods for the study of S. cerevisiae diversity, This pushed me to explore wine yeast domestication and evolution. I also led several projects including quantitative approaches to explore the genetic bases of physiological traits, and eventually leading to yeast starter breeding. Since January 2020 I am heading the CIRM-Levures Yeast collection.