Marina BELY completed her degree in Enology in Dijon, 1986. She continued her postgraduate studies in Food Sciences in Montpellier, where she also obtained her PhD at the Laboratory of Microbiology and Technology of Fermentations (INRA).
She then held a postdoctoral position at the Department of Viticulture and Enology at the UC Davis. Her worked focused on the control of alcoholic fermentation and yeast selection. Her current research explores the diversity of non-Saccharomyces yeast species of enological interest, such as Metschnikowia pulcherrima and Lachanchea thermotolerans.