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


Louis COROLLER is full Professor in Food Science at the “Ecole Supérieure d’Ingénieurs en Agroalimentaire de Bretagne atlantique” (ESIAB).

He worked as a researcher in the field of quantitative microbial risk assessment and predictive microbiology at the National Veterinary school of Alfort in 2001 then at ADRIA (a technical food institute) in 2002. In 2003, he began working at the LUBEM laboratory on Listeria and Salmonella population inactivation after acid and osmotic stresses. He obtained his doctoral thesis (PhD) in Microbiology from the University of Brest in 2006. From 2006 to 2016, he worked as an Associate Professor in Food Microbiology at the Technological Institute of the University of Brest located in Quimper. In 2016, he was nominated Full Professor and now works at the “Ecole Supérieure d’Ingénieur en Agroalimentaire de Bretagne atlantique” (ESIAB) that is part of the University of Bretagne Occidentale.

Louis COROLLER teaches several courses including Food Microbiology and Technology, Statistics and Modelling and Quantitative Risk Analysis. He is the head of the LUBEM team in Quimper focusing on spore forming bacteria implicated in food spoilage or with a safety risk. In association with the ADRIA food technical institute  that is part of the Spore-Risk technological mixed unit, research projects focus on ecology, biodiversity, physiology and metabolism of spore forming bacteria providing tools to manage microbiological food safety and food quality.

Louis research activities focus on quantitative description of microbial behavior and physiology in food. He is currently involved in multiple projects on bacterial sporulation and outgrowth, integration of cell variability, inactivation during fermentation and an integrative approach using biomarkers in predictive microbiology. Louis is member of the editorial board of International Journal of Food Microbiology and Frontiers in Food Microbiology journal.

He has participated to the organization of different symposiums organized at Quimper: Bacterial Spores in Food (2009), Spoilers2013, and participates to the upcoming Spoilers2017.