GROSSIORD Benoît

Master 2 degree in Agricultural & Food Sciences from Montpellier Sup Agro (1993), I later obtained a PhD in Food Sciences from the University of Montpellier (1998). My thesis, carried out in collaboration between Montpellier and the Netherlands Institute for Dairy Research (NIZO Food research), was on the genetics of galactose utilisation in lactic acid bacteria. After my PhD, I spent another 4 years as a postdoctoral researcher at the CNRS (2 years in Toulouse, France) and at the Catholic University of Louvain (2 years in UCLouvain, Belgium).
I am currently an associate professor at Bordeaux Sciences Agro (since 2003), an agricultural engineering school, where I teach food microbiology and safety (Master 2 level in Agricultural & Food Sciences). I’m also involved in training our students in quality management systems (ISO 9001) used by food businesses and related improvement methods, such as those related to food safety (ISO 22000), environment (ISO 14001), occupational health and safety (ISO 45001) and corporate social responsibility (ISO 26000 & 26030). My interest is focused on both the production and transformation of food and its valorisation through various tools such as quality systems, labels or signs (….).
I’m also involved in a number of assessment and consultancy projects for food companies, both in terms of reviewing their own performance in terms of quality and CSR, and in terms of working on multiple projects, such as developing activities in the short food supply chain.
At the same time, I am a researcher in the ‘Interactions between probiotic bacteria and hosts’ group at the CNRS Institute of Chemistry & Biology of Membranes & Nano-objects in Bordeaux, where my research focuses on the exploitation of antimicrobial-producing bacteria and their use in food preservation.