Pr. Jean-Christophe AUGUSTIN teaches food safety at the Alfort Veterinary School and carries out his research activities in the Laboratory for Food Safety at Anses Maisons-Alfort. He has been working 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.
He is Food Safety Manager within the Corporate Quality Department of Danone.
He graduated Doctorate of Veterinary Medicine from the Veterinary School of Alfort in 1997. After 5 years veterinairy practice in France and in the UK, he specialized in Food Safety and further obtained a Master degree in Food Industry Management from the ESSEC Business school in France. In Danone, he is responsible for the scientific expertise in food safety microbiology, though his scope also includes microbial spoilage.
He is involved in risk assessment activities, including predictive microbiology and risk modelling, and supports the quality teams for managing food safety in design and in execution. On top of that, he is involved in various corporate food safety projects, including the developement, the implementation and the certification with international food safety standards. For that purpose, he is particularly active in multi-stakeholder organisations like ISO and GFSI.
He is Lecturer in Food Microbiology at the University of Brest since 2007.He has worked as a researcher in the field of quantitative microbial risk assessment and predictive microbiology at the National Veterinary school of Alfort in 2001, at the ADRIA in 2002. In 2003, he moved to the university laboratory of biodiversity and ecology (LUBEM) to work on inactivation of Listeria and Salmonella populations which are submitted to acid and osmotic stress. He obtained his doctoral thesis (PhD) in Microbiology from University of Brest in 2006. Since 2007, he is 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 behavior in food. He is currently involved in projects on bacterial sporulation and outgrowth, inactivation during fermentation, integrative approach on the use of biomarkers in predictive microbiology.
Noémie DESRIAC is a Project Manager on food quality and safety in Adria. Within the frame of collaboration between LUBEM university lab and Adria food technology institute, she investigated 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 is currently involved in various projects on i) bacterial sporulation, outgrowth and germination, ii) bacterial inactivation during cleaning and sanitizing procedures as well as iii) developing and integrative approach on the use of Omics or molecular biomarkers in predictive microbiology.
Since 2013, she is in charge of the software operating system of Sym’Previus, a web-based tool to predict the microbial behaviour throughout food processes and food shelf-life.
Jeanne-Marie Membré has a diploma in food engineering and a PhD in food Microbiology. She has a work-experience in both academia and industry. In 1989, she joined the French National Institute for Agricultural Research (INRA) of Villeneuve d’Ascq, Fr, 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, Fr.
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 programme 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, belongs to the scientific board of Journal of Food Protection and International Journal of Food Microbiology. She is also expert at ILSI-Europe.
PhD in Biostatistics, Fanny Tenenhaus-Aziza works at the CNIEL since 2008 as a chief project. She develops tools based on modelling for sanitary security for dairy products: quantitative risk assessment models, predictive microbiology, and statistical analysis of the data.
Thanks to her mathematical and statistical formation, she works on others thematic (nutrition, technology) involving statistical analysis of the data.
Frédérique Audiat-Perrin (PhD) is risk assessment project manager within the Dairy Products unit of ACTALIA.
She obtained in 2013 her PhD in food safety and microbiological risk assessment made in cooperation with the French Food Safety Agency (ANSES) and ACTALIA Dairy Products.
She developed quantitative microbiological risk assessment models for Shiga-Toxin producing E. coli (STEC) and Salmonella ssp. in raw milk cheeses integrating all stages of the product’s life and assessing the impact of risk management options.
Since 2013, she is in charge of the risk assessment projects in ACTALIA Dairy Products. She is involved in predictive microbiology research projects and also realizes quantitative risk assessment models for the dairy stakeholders.
Frédéric CARLIN is Research Director at INRA, the French National Institute for Agricultural Research, in the “Safety and Quality of Fresh and Processed Produce” laboratory in Avignon, in association with the University of Avignon. His research group is dealing with Microbial food safety and the control of spore-forming bacteria in the food chain.
Frédéric Carlin was the past President (2002 – 2013) of the scientific ciommitee of SymPrevius. He is also associate editor of Food Microbiology and member of the editorial board of International Journal of Food Microbiology.
Olivier Couvert is lecturer in Food Microbiology at the University of Brest since 2009.
He obtained a PhD degree at the University of Brest in 2002. Then, he integrated the food safety department in ADRIA technical institute as a project manager, and actively participated to the development of Sym’Previus. In 2009, back to the university where he teaches food and process engineering, and works as a researcher in the field of quantitative description of microbial behavior in food during industrial processes and storage.
Juliette Dibie is Professor in computer science at AgroParisTech since January 2013 and member of the INRA MIA research computer science team.
Her research activity focuses on heterogeneous data sources integration guided by an 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 to Food field.
She has been involved in several national projects and in particular in ANR 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 is 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 has been member of the organizing and scientific committees of the 8th International Conference on Predictive Modeling in Food (ICPMF’13). She is the co-head of a french research network on “Integration of heterogeneous data sources/masses and ontologies” since january 2011.
She was trained as a microbiologist at the university of Brest. She obtained a Ph D with a doctoral thesis entitled “ Modeling of Clostridium tyrobutyricum growth in hard cheese”.
She integrated ADRIA Technical Institute in 1998 and was involved in i) research about prediction of bacterial growth and inactivation in relation to the Food formulation, process and environment ii) services to Food industries and their suppliers iii) normalization about guidelines for conducting challenge testing.
Eric Mettler is in charge of the health and food safe department of Soredab (Soparind Bongrain group).
ENSBANA engineer (AgrosupSup Dijon now), he graduated Doctorate in Food sciences of the University of Bourgogne. He did his thesis at the CNEVA Lerpac (ANSES now) as part of the research programs lead by the association Unir.
He joined Soredab in 1997 as research engineer in microbiology, he is part of the Scientific and technical committee of Sym’Previus since 2002.