Hubert Chiron (engineer INRA) - has a French master baker certificate and is graduated from the American Institute of Baking. He is in charge of the experimental bakery at INRA Nantes (French National Institute for Agronomic Research). Since 1977, he has been involved in numerous research projects on cereal processing, in particular breadmaking. His work places him at the interface between the world of academic research and the milling and baking industry concerns. He co-authored with Philippe Roussel the book « Les Pains Français: Evolution, Qualité, Production » one of the reference book of French breadmaking. Due to his experience, he is frequently called upon for missions abroad.