Christian SallesChristian Salles is research director at INRAE. His main research field carries on in-mouth mechanisms leading to flavour release and perception with in vivo and in vitro approaches. He coordinated the development of chewing simulators dedicated to i vitro approaches of temporal flavour release and food breakdown studies in controlled eating conditions. He has coordinated several projects related to the reduction of salt content in food and in particular a European project (TeRiFiQ – from 1/2012 to 12/2015) on the reduction of salt, fat and sugar in food, with 17 European partners including 11 SMEs. These last years, he focused his research on the temporal release of sodium according to food matrix composition and oral condition. He is the author of 80 publications in peer-reviewed journals, 117 communications in scientific congresses (oral and poster) and the author of 53 book chapters. He is the editor of 2 books. Read More Read Less