Prof. Frédéric Tessier
Ultra-processed foods and adverse health effects: many mechanistic hypotheses 
- including glycation - but what is the scientific evidence?
Prof. Tessier received his Ph.D in glycation from the Institut National Agronomique de Paris in 1997. Following his Ph.D., he accepted a postdoctoral position at CWRU, and a few years later a position at CALTECH. His research then focused on the discovery of glycation products. Since 2015, Fred Tessier has been appointed Professor at the Lille University. He is currently co-president of IMARS and member of the French Academy of Agriculture. The goal of his research is to understand how glycation products affect the safety and the nutritional quality of food, and how an exposure to these products affects health.