Careers at INRA

  • Lucile Capuron, Nutrineuro Unit, INRA Bordeaux-Aquitaine. © INRA, Nutrineuro
    Counting on Lucile Capuron!

    Promoting mental health through lifestyle changes is Lucile Capuron’s ambition. This psychologist-turned-clinical researcher has carved out an interesting path shaped by both modesty and lofty scientific goals.

  • Guy Richard © MAITRE Christophe
    Guy Richard: a forward-looking innovator

    Guy Richard, Head of INRA’s Environment and Agronomy Division for eight years, has been named Head of the Delegation for scientific expertise, foresight and studies (DEPE). This agronomist’s favourite subject? “Anticipating agriculture”. His method? Team leadership based on strategy and hands-on work.

  • Nadia Boukhelifa, research scientist at the Joint Research Unit for Food Process Engineering and Microbiology at INRA Versailles-Grignon. © Bertrand NICOLAS - Inra, NICOLAS Bertrand
    Nadia Boukhelifa, a data visionary

    Nadia Boukhelifa recently made the hop from England to Plaine de Versailles. This specialist in data visualisation and research scientist at the Joint Research Unit for Food Process Engineering and Microbiology enthusiastically shares the path that led her to where she is today, putting people at the centre of her work.

  • Bruno Martin, research engineer at the Herbivore Joint Research Unit (INRA-VetAgro sup), INRA Auvergne-Rhône-Alpes
    Reaching new heights!

    A passion for animal sciences and a love of mountain life make Bruno Martin an interesting creature. “I was determined to combine both ‘sides’ of my life!” This clearly drawn path led him to a career as an engineer in dairy production in mountain areas. A steady climb since has allowed him to associate livestock farming practices with cheese quality.

  • Monique Axellos, INRA's Scientific Director for Food and Bioeconomy. © INRA, Christophe Maitre
    Monique Axelos, at the heart of the matter

    Monique Axelos is currently INRA’s Scientific Director for Food and Bioeconomy. Throughout her career, she has constantly broadened her scope, from the fine structure of foods to the concept of bioeconomy, which includes all the ways biomass is used, whether related to food or not.

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