PEOPLE IN PROJECT 4.2 HURDLETECH

Project leader is Dr. <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Francoise Leroi from IFREMER. She is Doctor of the University of Nantes in Food Microbiology and Biochemistry and Engineer specialising in Biotechnology. She has 10 years expertise on quality and safety of fish products, involving ecology studies, spoiling mechanisms, prediction of shelf-life, biopreservation strategy, effects of technological parameters on spoiling and pathogen flora and development of microbial molecular tools. She has been involved in various EU shared-cost projects as main contractor and Dr. Leroi is currently the co-ordinator of national supported projects on Listeria monocytogenes in seafood products. She has supervised several PhD and post doctorate students<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Francoise.Leroi(at)ifremer.fr

Key persons in HURDLETECH:

Jean-Jacque Joffraud from IFREMER. He has 10 years expertise on quality and safety of fish products, involving ecology studies, spoiling mechanisms, prediction of shelf-life, biopreservation strategy, effects of technological parameters on spoiling and pathogen flora and development of microbial molecular tools. He has been involved in various EU shared-cost projects as main contractor.

Grete Lorentzen, M.Sc., from the Norwegian Institute of Fisheries and Aquaculture Research has the expertise in aspects of microbiological spoilage and safety of seafood products. The team around her has a good record in (co-ordinating) European projects.

<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Hélène L. Lauzon, from The Icelandic Fisheries Laboratories, is a senior food scientist (M.Sc.) and has been involved in microbiological fish research at IFL for over 10 years. She has been specialising in research dealing with spoilage and safety of fishery products, use of biopreservatives methods to extend shelf life of fresh fish, predictive microbiology both on national, Nordic and European levels. She is currently involved in national projects on modelling and microbial interaction of spoilage bacteria in fresh fish products, and shelf life extension of thawed fish.

Professor Hervé Prévost, PhD, is the head of the Laboratory of Food and Industrial Microbiology in ENITIAA. He is an expert in physiology and genetic of lactic acid bacteria (LAB). He and the microbiology team have also great experience with biopreservation technology, selection of LAB, production by optimized fermentation, bacteriocin purification and development of molecular tools for detection, typing and biodiversity studies. The laboratory is involved in various national and EU projects.

Dr. Carlos Bald, PhD in Biology and Master Degree in Quality Management is the head of the Area of New Products and Technologies in AZTI. He has led several projects related with the design and development of new fish products for Spanish Industrials and National and Regional funded projects for the use of new preservation technologies in foodstuffs.

Dr. Iñigo Martínez de Marañón is PhD in Food Science and technology, with expertise on preservation of food products. His work at AZTI is mainly focused on topics concerning food processing and response of microorganisms to process-inducing stress. In particular, he has experience in emerging technologies such as pulsed light due to his participation in several RTD projects for public administrations and companies.

Dr. Marie-France Pilet, Laboratory of Food and Industrial Microbiology in ENITIAA. She has great experience with biopreservation technology, selection of LAB, production by optimized fermentation, bacteriocin purification and development of molecular tools for detection, typing and biodiversity studies. The laboratory is involved in various national and EU projects.

pilet(at)enitiaa-nantes.fr