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Yann Demarigny

Yann Demarigny
Associate professor in microbiology, food microbiology


Expertise

Microbiology, food microbiology, food and dairy technology, sensory analysis


Research Unit
BioDyMIA

Key Words

Microbiology, food microbiology, food and dairy technology, sensory analysis

 

Research projects

  • ValPro (2017-2020) : fermentation of by-products from fruit and vegetable plants: lactic acid and aromatic coumpond production. This project was built thanks to the help of TerraIsara and five industrial partners: Pierre Martinet, Florette, Philibertsavours, Charles&Alice, Lustucru
  • Neose® : use of an electronic tool to evaluate the aromatic balance of aqueous fermented food products (2018-2021)
  • Development of innovating fermented food products

PhD strudents graduated in the Lab

  • Marion Dalmasso (2006-2009) : Influence of the backslopping practice on the complexity of natural whey starters. Development of a tome like cheese model and a lacid acid goat cheese model. (Savoie University)
  • Annabelle Vera (2008-2011) : Study of the influence of the sourdough ecosystem. Role of the size of the fermentation bulk on the physico-chemical and microbiological composition of the natural starter (UCB Lyon 1)
  • Laetitia Gemelas (2012-2015) : Développement de levains de bactéries lactiques destinés à l’aromatisation des produits de pâtisserie, boulangerie et viennoiserie (UCB Lyon 1)
  • Laetitia Gemelas (2012-2015) : Development of an aromatic lactic acid bacteria starter to be used to make pastry and bakery products (UCB Lyon 1)

 

Work experiences and studies

  • 2012: Habilitation à Diriger les Recherches (UCB Lyon1)
  • 2009: leader of the food microbiology lab
  • 2012: professional research thesis (UCB Lyon 1)