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

Anne-Gabrielle MATHOT

Anne-Gabrielle Mathot obtained a PhD degree at the Dijon University in France on mixed cultures of LAB.

She works at the Quimper Technology Institute of “Brest University” where she teaches “food and industrial Microbiology” and is a member of the “Laboratoire Universitaire de Biodiversité et d’Ecologie Microbienne” (LUBEM EA3882) research team.

 Her current research focuses on biodiversity and physiology of aerobic spore forming bacteria in relation with the food technology and, within the frame of UMT SPORE RISK network, she develops studies on enzymatic spoilage of food and on the influence of biocides on adherent bacterial cells and biofilm in the context of the hygiene of surfaces in food industry.

She has participated to the organization of different symposiums organized in Quimper: Microbial Stress and Recovery in Food (1999), Spore forming bacteria in Food (2009), Microbial Spoilers in Food (2013) and participates to the future Microbial Spoilers in Food (2017)