Christophe Lavelle   |  Professor - Researcher

Christophe Lavelle is a biophysicist, researcher at CNRS and co-founder of Food 2.0 LAB. His research interests include the regulation of gene expression and the biophysical properties of macromolecules. Passionate about food and the relationship between art and science, he teaches in many institutions such as universities Paris VI, Paris VII, Cergy-Pontoise, Aix-Marseille, Lyon, Lille, Toulouse, SupBioTech Paris and Le Cordon Bleu Paris.

Christophe Lavelle regularly gives conferences to the general public and food professionals in France and abroad. Author of some forty research articles, he collaborates with various publishers (Belin, BPI, CRC Press) on collective “culinary science” works. He is a member of numerous scientific and gastronomic societies, including the French Biophysical Society, the American Biophysical Society and the Association des Disciples d’Escoffier.


Ph.D. in Molecular Biophysics, Université Pierre et Marie Curie (Paris VI)


Recent academic publications:

  • Les Protéines végétales : un nouvel eldorado nutritionnel” avec Karen Uriot, in L’Alimentation demain, CNRS Éditions, 2016, pp.181-196.
  • The physics of epigenetics, Cortini, R., Barbi, M., Caré, B., Lavelle, C., Lesne, A., Mozziconacci, J. and Victor, J.M. , Rev. Mod. Phys. 88 : 025002 (April 2016)

Press Articles:

Research Theme

  • Eating habits - Consumer behaviour
  • Ethics, environment, animal welfare
  • Gastronomy, Food Art
  • Nutrition, genetics, epigenetics
Bookmark the permalink.

FOOD 2.0 LAB : Latest articles

Comments are closed

The Crying Laughing Cow

French Vegetarian Cuisine : a Foreign Affair ?

Vegetarianism: Between Happiness and “Cognitive Dissonance”

Microbes & bacteria: the culinary revolution 2.0

Wine’s United Kingdom