She first worked for 10 years as a Researcher at an Agri-Industry Technical Institute qualified by the French Ministry of Agriculture in Normandy, France. Her research fields included all aspects of food quality and safety with a focus on fermented foods including cider and cheese. She participated to many national and European level research projects such as FP6 Truefood and FP7 Biamfood.
For the past 5 years, she has been working as an Ass. Professor at the “Université de Bretagne Occidentale” where she teaches Food Processing Technologies, Biotechnology and Molecular Biology at the “Ecole Supérieure d’Ingénieurs Agro-alimentaires de Bretagne atlantique”(ESIAB). She works in the “Laboratoire Universitaire de Biodiversité et d’Ecologie Microbienne” (LUBEM EA3882) research team. Her research focuses on the structural and functional diversity of filamentous fungi in fermented food products (dairy, beverages…) and on secondary metabolites (ex. biogenic amines and mycotoxins).
Dr. Monika Coton is a member of the “Société Française de Microbiologie”.