Carole Camarasa has a research position at INRA in Montpellier, and works on the broad areas of yeast physiology and metabolism and wine fermentation biotechnology. Currently, she is interested in the quantitative analysis of nitrogen and aroma metabolism, in order to elucidate how volatile molecules involved in the sensory quality of beverages are produced during fermentation, depending on the environmental conditions. Her research activity also addresses the characterisation of the phenotypic diversity of the different yeasts of the wine ecosystem and the identification of the metabolic and enzymatic bases underlying the species specificities.

Her contribution to the scientific research in the field of yeast physiology and biotechnology is shown by the publication of over 55 scientific papers, the regular reviewing activity and by the coordination or participation in national or international research projects with European and national academic institutions and private companies.