Gwénaël is a senior research scientist working at the French National Institute for Agricultural Research (INRAE). He dedicates his scientific carrier to the microbiology of fermented foods, with a particular interest in “2-in-1” bacteria, which exhibit both technological and probiotic abilities. His research activity, in collaboration with French and international academics, stakeholders, and technical centres, focuses on both probiotic and technological abilities of beneficial bacteria found in fermented food products. Mining this biodiversity revealed the ability, in selected strains of such bacteria, to modulate key parameters of human physiology such as proliferation, differentiation, apoptosis, inflammation and mucosal immunity.