Claire Bourlieu-Lacanal (hal.science, researchgate) graduated from Montpellier Supagro as an engineer specialized in Food Science and Nutrition. After a PhD in Biochemistry, Chemistry and Food Technology, she was trained as a post-doctorate on enzymatic modifications of vegetable oils and then started her career as an INRAE Research Associate in the Joint Research Unit “Science and Technology of Milk and Egg” (JRU STLO, Rennes, France). There, she led a research theme on the physicochemical characterization of dairy lipids, their interaction with dairy proteins and their applications in neonatal nutrition. She joined the JRU “Agropolymers Engineering and Emerging technology” (JRU IATE, Montpellier) in 2016, where she led projects on the valorization and functionalization of vegetal lipids and lipoproteic assemblies, the nutritional characterization of seed-derived ingredients, their digestibility and inclusion in food matrices. After a chair in research and teaching in PPGAN (UNIRIO, Brazil) in 2018, she sat in her accreditation to conduct research and is now co-leading the team GRAINE(S) in JRU IATE. She is the author of more than 80 scientific articles and book chapters, is highly involved in lipids associations (SFEL, presidency of GLN) and is in charge for scientific communication and strategy for her division TRANSFORM.