Thierry Thomas-Danguin is a Senior Research Scientist at INRAE and Deputy Director of the Centre for Taste and Feeding Behaviour (CSGA) in Dijon, France. Trained as a chemist, he specialises in chemosensory perception and in the sensory and neurobiological mechanisms underlying olfaction, taste and flavour perception.

His research focuses on interactions between odour and taste molecules, the perception of aroma mixtures, and the mechanisms underlying flavour construction. He co-leads the FFOPP (Flavour, Food Oral Processing & Perception) research team, which investigates the chemical, biological and cerebral mechanisms involved in food flavour perception. His work contributes to a better understanding of aroma and flavour perception, with applications in food science and innovation.