**Laurent Dufoss ´e**

Laurent Dufosse has held the position of Professor of Food Science and Biotechnology since ´ 2006, at Reunion Island University, which is located on a volcanic island in the Indian Ocean, near Madagascar and Mauritius. The island is one of France's overseas territories, with almost one million inhabitants, and the university has 19,000 students. Previously, Professor Dufosse was a researcher ´ and senior lecturer at the Universite de Bretagne Occidentale, Quimper, Brittany, France. He attended ´ the University of Burgundy, Dijon, France, where he received his PhD in Food Science in 1993, and has been involved in the field of the biotechnology of food ingredients for more than 30 years. His main research interests over the last 20 years have mainly been the microbial production of pigments and the study of aryl carotenoids, such as isorenieratene, C50 carotenoids, azaphilones and anthraquinones. These studies have had relevance for applications in food science and technology, in areas such as the cheese industry and sea salt industry.
