Gérard Liger-Belair

Professor and researcher, director of the Effervescence Laboratory, URCA

After defending his doctoral dissertation in 2001, he first took a position as an associate professor at the University of Reims in 2002, then became a full professor in 2007. In 2012, together with his colleague Clara Cilindre (a biochemist by training), a research team specifically dedicated to studying effervescence and foaming phenomena in the field of sparkling beverages in the broadest sense (with the effervescence of Champagne wines as its flagship application). Gérard Liger-Belair is a professor of physics at the University of Reims-Champagne-Ardenne. His research focuses on the processes underlying the formation and behavior of bubbles in Champagne and sparkling wines.