Hubert RICHARD 

Hubert Richard earned his Food engineer diploma from E.N.S.I.A., Massy (France) in 1963.
He is Professor Emeritus with ENSIA (Ecole Nationale Supérieure des Industries Agricoles et Alimentaires).

His research works dealt with: Flavor chemistry and the volatile compositions (spices, essential oils), Carbon dioxide extractions (pepper, vanilla, lilac and rose flowers) and Antioxidants (works on rosemary and sage).