Master 2 degree in Agricultural & Food Sciences from Montpellier Sup Agro (1993), I later performed a PhD degree in Food Sciences from the University of Montpellier (1998). My PhD work, realized in collaboration between Montpellier and the Netherlands Institute for Dairy Research (NIZO Food research) was related to the genetics of galactose utilization in Lactic Acid Bacteria. After my PhD, I did spend 4 extra years as a postdoctoral scientist in the CNRS (Toulouse, France for 2 years) and in the Catholic University of Louvain (UCLouvain, Belgium for 2 years). 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 the formation of our students to the quality management systems (ISO 9001) used by the food business operators and their related improvement methods like those involved in food safety (ISO 22000), environment (ISO 14001), occupational health and security (ISO 45001) and corporate social responsibility (ISO 26000). At the same time, I am involved as a researcher within the group ‘Interactions between probiotic bacteria and hosts’ from the CNRS Institute of Chemistry & Biology of Membranes & Nano-objects in Bordeaux. My investigations particularly concern the utilization of antimicrobial producing bacteria and their utilization in food preservation.
Food Microbiology and Safety (HACCP), Lactic Acid Bacteria, Probiotics, Microbiota
Research unit and labs
Institut de Chimie & Biologie des Membranes & des Nano-objets (Equipe Interactions Bactéries Probiotiques – Hôtes)
CBMN, UMR 5248 CNRS, F-33600 Pessac, FRANCE