The Researcher and Teacher Yann Demarigny

Yann Demarigny
Associate professor in microbiology, food microbiology, dairy technology and sensory analysis

Expertise

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

Research Unit
BioDyMIA

Key Words

Food microbiology, dairy and food technology, experimental design and sensory analysis

Ongoing research projects or lately completed

• SMARTIB project (since 2023): On-line Fermenter monitoring using spectral methods and other sensors for process optimisation. Project led by ADISSEO and involving a consortium of companies, UCBL1 and Isara (BioDyMIA).
• Use of the NeOse® apparatus (portable electronic nose) monitoring the aromatic quality of Comtés during the ripening phase. Project supported by CIGC
• Development of strains to combat weeds on sports pitches: project carried out in association with the company Team Green.
• Development of innovating food ingredients: use of a bacterial strain able to produce sticky substances to improve the texture of food products
• Increase of the shelf life of food products made without any antimicrobial compounds. Project supported by food producers

PHD followed in the microbiology Lab

• Marion Dalmasso (2006-2009): Influence of the backslopping practice on the microbial composition of natural whey starters. Application to two cheese model systems: Tome and goat milk type cheeses (Université de Savoie)
• Annabelle Verra (2008-2011): Effect of scale-up on the fermentation step; focus on physico-chemical and microbial parameters (UCB Lyon1)
• Laetitia Gemelas (2012-2015): Use of lactic acid bacteria to improve the aromatic quality of patisserie, viennoiserie and bakery products (UCB Lyon 1)
• Justine Godart (2017-2020) : Fermentation to enhance the value of by-products from the agri-food industry (UCB Lyon 1)
• César Rodriguez Fano (2024-2027): Study of a fermentation step using spectral methods for its optimisation (UCB Lyon I)

Professional experience and studies

• 1997: PHD in Food Science and Microbiology (Université de Bourgogne – Franche Comté)
• 2012: Accreditation to conduct research (UCB Lyon1)
• 2018: team leader of the AgroLab technical centre of Isara, which includes the following labs: microbiology, chemistry, physic, biology, automation, food technology. 11 teachers, researchers and technicians
• Work place first aider