A friend, gastronome and scientist, Martin Loignon has rich molecular experience and holds a doctorate in molecular biology from the University of Montreal.  He is now a senior scientist in a leading research company in Montreal.

Inspired by cooking as well as food and wine harmony for a long time now, his gastronomic and scientific double knowledge makes him one of the “custom made” experts apt to cast a well-advised glance over my shoulder and thus enable me to bring certain research and chapters from the Taste Buds and Molecules project to completion.

He is also the author of the chapter on “culinary revolution revealed by the principle of molecular harmonies and sommellerie” in Taste Buds and Molecules Tome I as well as the chapter on “gastronomic pleasures and harmonies – a matter of perceiving sensory information” in Les Recettes de Papilles et Molécules.