Louis COROLLER 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.
Anna Jofré has been a researcher of the Food Safety and Functionality Programme of IRTA (Institute of Agrifood Research and Technology, Spain) since 2003. Her work has been focused on improving the safety of food by the application of processing and preservation technologies (e.g. high pressure processing, antimicrobials) in the framework of a “farm to fork strategy”. She has addressed the topics through extensive literature reviews, challenge testing and predictive microbiology and has developed rapid methods for the detection of food-borne bacteria and applied omic technologies to study the microbial stress response. In this fields, she has participated in numerous national and international projects and contracts with companies.
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.
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).
Pr. Jean-Christophe Augustin is currently working at Danone Food Safety Centre as a Food Safety Microbiology Leader. He has taught food safety at the Alfort National Veterinary School (France) and has carried 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.
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.
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.
Valérie STAHL is Project Manager in Food Microbiology at Aerial (67-France), agro-industrial technical institute, ACTIA centre. She is involved in the development of experimental methodologies and assessment tools for microbiological safety and salubrity (pathogenic flora, hygiene and spoilage flora) of the food products: research and development, challenge testing, application of predictive microbiology, expertise of tryptic (microorganism/processes/food). The fields of investigation concern particulary the fine caracterization of the physico-chemical and biological characteristics of the food matrix and their impact on the growth or non-growth of the undesirable microorganisms. Aerial is the coordinator of the national network RMT Actia QUALIMA ” Microbiological food quality control ” and therefore V STAHL is co-chairing the RMT with C. Denis Actalia.
