Claire Berton-Carabin is currently Research Director (Senior scientist) at INRAE (the French National Research Institute for Agriculture, Food and the Environment), in Nantes, France. Her research is focussed on understanding the interplay between the structure of food emulsions (in particular, at the level of the oil-water interface) and their functionality and chemical reactivity. Her research interests therefore range from the characterization of the early formation and stabilization of emulsion droplets, all the way to their subsequent physicochemical stability and final fate during digestion.