Christophe Lavelle is a research scientist at the CNRS (French National Center for Scientific Research). He received a Master Degree in Physics from the University of Paris 11 and a PhD in Molecular Biophysics from the University of Paris 6. Working in the National Museum of Natural History (Paris, France) since 2010, his main studies concern the 3D organization and physical properties of genomes. Also involved in food studies and the link between art and science, he teaches biophysics, epigenetics and food science in many French universities (Universities of Paris 6, Paris 7, Cergy-Pontoise, Versailles, Aix-Marseille, Lyon, Lille, Toulouse, SupBioTech Paris, Le Cordon Bleu Paris) and is frequently asked for conferences for general public or professional audiences, in France and abroad. He has co-authored more than 50 research articles and book chapters and collaborates with several publishers (incuding Elsevier, Springer and Taylor & Francis) on the assembly of collective books dedicated to DNA biophysics or food studies. He is a member of several scientific and food societies (including the French Biophysical Society, the American Biophysical Society the Disciples d'Escoffier Society and the Association for the Study of Food and Society).