YLF
Yves Le Fur
Institut Agro Dijon
Maître de conférences
Description
Yves LE FUR is a senior lecturer at the Institut Agro Dijon. A lecturer and researcher in Food Science, he is a member of the "Taste and Consumers" teaching unit within the "Food Science and Nutrition" teaching department. He is also an oenologist and researcher at the UMR Centre des Sciences du Goût et de l'Alimentation (CSGA). His research in the CSGA's 'Flavour, Food Oral Processing and Perception' team is based on a chemosensory approach that focuses on the identification of key flavour compounds. It is particularly interested in markers of odour and aroma quality in wines. Any instrumental approach (GC-Olfactometry) that he conducts is based on a sensory argument. One of his main areas of research is demonstrating the relationship between sensory perceptions, which lead tasters to recognise that a wine belongs to a particular sensory area, and the presence of volatile and sapid compounds in a mixture.
Yves LE FUR is head of the "Vine and Wine" teaching unit in the "Wine Knowledge and Trade" specialisation at the Institut Agro Dijon. On behalf of the school, he is scientific manager of the Bachelor's degree in Viticulture and Enology run by Bordeaux Sciences Agro and was coordinator of the Vine&Wine MOOC run by Institut Agro Montpellier. Both of these initiatives are the result of Agreenium's Vine and Wine working group, of which Yves LE FUR was a member. He is also a member of the Steering Committee of the UNESCO Chair in Wine Culture and Traditions at Burgundy Europe University. Lastly, he is scientific director of the "Eminents de Bourgogne", a unique event that highlights the Eminent and Grand Eminent Crémant de Bourgogne cuvées. In the past, he has been head of the 'Taste and Consumers' Teaching Unit, a member of the management board of the Centre des Sciences du Goût et de l'Alimentation (CSGA) and deputy director of the Arômes UMR and then of the "Flaveur Vision et Comportement du consommateur" UMR.
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