Dr. Charles Cunault, Associate professor at University of Montpellier since 2015, has research and teaching activities in food processes and technologies. After an Engineer degree in Food Processing at Agrosup Dijon (2007), he obtained a Master degree working on the effect of high hydrostatic pressures and heat treatments onto the permeability of Bacillusendospores (2008, Dijon). Then he developed a semi industrial pilot rig for heat sanitization of piggery effluents during his PhD at Irstea (2012, Rennes). Finally, he studied as postdoctoral position at Inra (Lille) the Pseudomonas biofilms formation under shear stress condition in mock-ups of washing tanks for salads processing, developing specific experience in hygienic design (2012 - 2015). He joins the the Dynamic Structuration under Constraints team (DySCo) at the UMR IATE, where he works at designing innovative processes. A special attention is devoted to understanding the physical and chemical stresses effects onto the biological materials. Its skills covered areas of microbiology, in inline measurement, chemical analysis, fluid dynamics and modelling as well as technologies improvement. He is in charge of the technological plateform ATA (Atelier de Technologies Alimentaires, Montpellier).