This webinar will deal with: Raw foodstuffs naturally harbour endogenous microlora that will evolve during process and storage of food products. This autochtonous microflora is composed of detrimental/pathogenic bacteria as well as
potent beneficial microflora. Food products final qualities largely rely on the dynamic of these bacterial communities during storage. The biopreservation strategy aims at selecting and adding beneficial microflora in food for a better preservation . The presentation will thus deal with microbial ecology of food products, the mechanisms through which the beneficial microflora can outcompete the detrimental/pathogenic microflora. Biopreservation strategies in food
production will be reported and future lines of research and perspectives will be drawn.
The presenter, Marie-Christine Champomier-Vergès is research director at INRA, France. She is team leader at Micalis Institute which is conducting research in the field of microbiology of food for health. Her fields of expertise are Food Microbial Ecology, food and meat ecosystem characterization and management (biopreservation). Her technical skills are related to metagenomics, metatranscriptomics and microbial ecology. She has been coordinator for a research project founded by the French National Research Agency dealing with microbial ecosystems of meat and fish products and their biopreservation, encompassing academic and industrial partners. Within Inra division Microbiology and the Food Chain, she is the scientific animator for the axis dedicated to food quality, safety and sustainability. She is member of the French thematic network Florepro: protective flora for food ecosystem management. She is also elected to academic consultative assembly, and member of the Life Science Department council of Paris Saclay University, France.
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