Pr. Jean-Christophe Augustin teaches food safety at the Alfort National Veterinary School (France) and carries out his research activities in the Laboratory for Food Safety at ANSES, Maisons-Alfort (France). He has worked for 20 years in the field of quantitative microbiology including predictive microbiology, quantitative risk assessment, performance of analytical methods and surveillance of food safety and quality. He currently chairs the scientific committee of the Sym’Previus Consortium.
Olivier Couvert has been a lecturer in food microbiology at the University of Brest (France) since 2009. He obtained a PhD degree at the University of Brest in 2002. He then joined the food safety department at ADRIA Food Technology Institute Quimper (France) as a project manager and actively participated in the development of Sym’Previus. In 2009, he returned to the university where he teaches food and process engineering and works as a researcher in the field of quantitative description of microbial behaviour in food during industrial processing and storage.
Noémie Desriac has been a lecturer in food microbiology at the University of Brest (France) since 2016. As part of a joint project collaboration between LUBEM (Brest University Laboratory of Biodiversity and Ecology) and ADRIA Food Technology Institute Quimper (France), she researched the identification of mRNA as resistance biomarkers for Bacillus cereus. Her PhD research combined a mathematical modelling approach with gene expression quantification to integrate the bacterial fitness into risk assessment. She then joined the Food Safety Department at ADRIA as a project manager and actively participated in the development of Sym’Previus. Since 2016, her research activity has focused on bacterial behaviour in food. She is currently involved in projects on microbial spoilage prediction, biomarkers of bacterial adaptation and development of related methods.
Véronique Huchet trained as a microbiologist at the University of Brest (France). She obtained a PhD with a doctoral thesis entitled “Modelling of Clostridium tyrobutyricum growth in hard cheese”.
She joined ADRIA Technical Institute, Quimper (France) in 1998 and was involved in research on the prediction of bacterial growth and inactivation in relation to food formulation, process and environment, services to food industries and their suppliers and normalisation on guidelines for conducting challenge-testing.
Yvan Le Marc is currently working as a project manager in ADRIA Food Technology Institute Quimper (France). He has over 15 years experience in food microbiology, in both academia and industry. His key interest is predicting the behaviour of pathogens to enable their control in consumer products and he has published a number of journal articles, conferences publications and book chapters on these issues. He has contributed to the development of various databases on microbial responses in food environments and predictive software tools. From 2010 to 2016, he worked at Unilver’s Safety and Environmental Assurance Centre (Colworth Research Centre, UK). In January 2017, he joined the Sym’Previus Operational Unit.
Eric METTLER is in charge of the Health and Food Safety Department of SOREDAB (Soparind Bongrain group). An ENSBANA (now AgrosupSup Dijon) engineer he graduated with a doctorate in Food Sciences from the University of Bourgogne (France). He did his thesis at the CNEVA Lerpac (now ANSES) as part of the research program lead by the association UNIR. He joined SOREDAB in 1997 as a microbiology research engineer and has been a member of the Sym’Previus Scientific and Technical committee since 2002.
Fanny Tenenhaus-Aziza has a PhD in Biostatistics and has been working as a project manager at CNIEL (French Dairy Sector Centre) Paris, (France) since 2008. She develops tools based on modelling for sanitary security for dairy products: quantitative risk assessment models, predictive microbiology, and statistical data analysis. Thanks to her mathematical and statistical formation, she also works in other areas involving statistical data analysis (nutrition, technology).
Louis CORROLER has been a lecturer in Food Microbiology at the University of Brest, (France) since 2007. He worked as a researcher in the field of quantitative microbial risk assessment and predictive microbiology at the Alfort National Veterinary School (France) in 2001 and at ADRIA Food Technology Institute Quimper (France) in 2002. In 2003, he moved to LUBEM (Brest University Laboratory of Biodiversity and Ecology) to work on inactivation of Listeria and Salmonella populations which are submitted to acid and osmotic stress. He obtained his PhD with a doctoral thesis in Microbiology from the University of Brest, France in 2006. Since 2007, he has been working as an associated professor in food microbiology at the technological institute of the University of Brest, which is located in Quimper.
His research activity focuses on quantitative description of microbial behaviour in food and he is currently involved in projects on bacterial sporulation and outgrowth, inactivation during fermentation and integrative approach on the use of biomarkers in predictive microbiology.
Catherine Denis is in charge of microbiology projects at the Food Technology Insitute ACTALIA (Food Safey Department). She has been working for 30 years on food preservation and on the behaviour of pathogenic and spoilage microorganisms during manufacturing processes. She has been a member of the Sym’Previus Scientific committee since 2004. She has co-run the French RMT Actia network on Microbiological shelf life from 2007 to 2013. Since 2014, she has been co-running the Actia QUALIMA RMT on the control of food microbiological quality.
Juliette Dibie has been a Professor in computer science at AgroParisTech (France) and a member of the INRA MIA research computer science team since January 2013.
Her research activity focuses on heterogeneous data sources integration guided by ontology. It mainly concerns knowledge representation using semantic web languages, knowledge validation, flexible querying, semantic annotations, ontology building, ontology alignment and ontology evolution. Her research in computer science is applied in the food field.
She was involved in several national projects, in particular Holyrisk and ANR MAP’OPT. She has published her work in 2 book chapters, in 6 international journals, in 2 national journals and in 24 international conferences. She was the co-chair of the Special track on Metadata and Semantics for Agriculture, Food & Environment (AgroSEM’14) at the 8th International Conference on Metadata and Semantic Research (MTSR’14). She was a member of the organising and scientific committees of the 8th International Conference on Predictive Modelling in Food (ICPMF’13). She has been co-head of a French research network on “Integration of heterogeneous data sources/masses and ontologies” since January 2011
Jeanne-Marie Membré has a diploma in food engineering and a PhD in Food Microbiology and has experience in both academia and industry. In 1989, she joined the French National Institute for Agricultural Research (INRA), Villeneuve d’Ascq (France) where she was in charge of the predictive microbiology research programme. From 2003 to 2009, she worked at the Safety & Environmental Assurance Centre of Unilever, in Bedford, UK, where she developed predictive models and exposure assessment models for a wide range of food applications. Since 2010, she has been working at INRA, Nantes (France).
She is currently the leader of the “Microbiological risk assessment in food” group at the UMR1014 Secalim. She is involved in a large number of research projects but also in educational programmes such as the Erasmus Intensive Programme “Predictive Modelling and Risk Assessment”.
Jeanne-Marie’s experience encompasses predictive microbiology, microbial risk assessment, applied statistics and food safety. She has published more than 50 articles in peer-reviewed international journals, she is a member of the International Association of Food Protection and is a member of the Scientific Boards of the Journal of Food Protection and International Journal of Food Microbiology. She is also an expert at ILSI-Europe.