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


After obtaining a MSc in the French engineering school in Food Science, Agrosup Dijon (Ex ENSBANA), Jérôme Mounier did his Ph. D in Microbiology in 2002 at the University College Cork (Cork, Ireland) and Moorepark Food Research Centre (Fermoy, Ireland) on the microbial diversity of smear-ripened cheeses.

After a 2-years post-doctoral position in 2005 at the Institut National de la Recherche Agronomique (UMR782 Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, Thiverval Grignon, France), he was hired in 2007 as an associate professor at the University of Brest (EA 3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Plouzané, France). In 2013, he was hired as a full Professor in this University.

He is currently the head of one research group within the LUBEM lab (LUBEM Director: Prof. Emmanuel Coton). In addition, Jérôme Mounier is teaching Food Microbiology and Food Processing Technology courses at the Engineering School “Ecole Supérieure d’Ingénieurs en Agroalimentaire de Bretagne atlantique” (ESIAB Director: Prof. Georges Barbier). His research interests focus on food microbial ecology and mainly bacterial and fungal community structure and functions of fermented foods as well as in bioprotective culture selection for food products.