Microbial spoilers in food 2017
28th-29th-30th June - Quimper

Emmanuel COTON

Emmanuel Coton was trained as a molecular microbiologist at the Bordeaux II University in France.

In 1996, he obtained a PhD in Oenology with a doctoral thesis concerning the spoilage of wine by histamine-forming bacteria. Then, he performed 2 post-doctoral fellowships, the first one at Stellenbosch University (South Africa) and the second at the Cool Climate Oenology and Viticulture Institute (Brock University, Canada), on the reduction of ethyl carbamate spoilage in wine through metabolic engineering of yeast. 

From 1999 to 2011, he worked as a Research Project Manager at ADRIA Normandie, an Agri-Industry Technical Institute qualified by the French Ministry of Agriculture. His research fields concerned all aspects of food quality and safety, especially in fermented products (cheese, cider, olives).

Since 2011, he is a full Professor at the “Université de Bretagne Occidentale” where he teaches molecular biology, microbiology and crop production at the “Ecole Supérieure d’Ingénieurs en Agroalimentaire de Bretagne atlantique” (ESIAB). Concerning research, since 2013, he is the Director of the “Laboratoire Universitaire de Biodiversité et d’Ecologie Microbienne” (LUBEM) that is located on two sites (Plouzané and Quimper). The research team works in the agricultural, food and environmental microbiology fields with a focus on the ecology, physiology, metabolism and control of fungi and sporulated bacteria.

Pr. Emmanuel Coton is a member of the “International Commission on Food Mycology”, the “Société Française de Microbiologie” and the Editorial Board of “Food Microbiology”.