Dr. Marie Hennebelle’s research is focused on food lipids and lipid oxidation. Our main objective is to better understand lipid oxidation in food emulsions and develop natural and sustainable ways to prevent it. Part of our research focuses on the oxidative stability of natural oil bodies/oleosomes. By elucidating the role of their interfacial composition and structure on their oxidative stability, we aim at broadening their applications as natural food emulsions and at developing innovative nature-based food products, more resistant towards lipid oxidation.