jeudi 16 février 2017
Professors of the Institute of Advanced Studies in Gastronomy
Do you know the Institute for Advanced Studies in Gastronomy ? This is a unique university programme about food, with no equivalent in the world !
The professors are chosen among the best in France in the field of food research. And this explains why, after more than ten years of activity, our Institute is so successful, with participants from all over the world.
Now, I decided to present some professors (one per week). Today :
Sylvie Lortal is senior scientist at Inra. For 25 years, she has been having fundamental and applied research on the mechanisms of cheese ripening, on the in situ activity of micro-organisms and their enzymes, and on the biodiversity of technological properties of lactic and propionic bacteria. For her work, she was awarded the Award de l’American Dairy Science Association in 2011.
For 8 years, she was the director of the UMR Science et Technologie du Lait et de l’œuf of Inra in Rennes, france (https://www6.rennes.inra.fr/stlo) and co-editor of the Oxford Companion to cheese (2016-Oxford univ. press), a unique encyclopedia about cheese. With a passion for fermented food, their particular place in human food, and for the biodiversity of microbial ecosystems, she created in 2006 a Centre de Ressources Biologiques « Bactéries d’intérêt alimentaire » (CIRM-BIA), collection of micro-organisms certified ISO 9001 (4000 product) – member of the national network Biobanque, CRB, of which she is now a scientific adviser.
Again in the field of microbial databank, she was the coordinator for Inra of the European Project of Infrastructure EMbaRC (FP7 – 2009-2012).
Today, she has a mission for the Department Microbiologie et Chaine alimentaire of Inra. She is intended to create a European network managing a collective reflection on the place and the nutritional benefits of fermented food in the European diet. Also she is doing research on biofilms lying on the traditional tools used for cheese making