I obtained my MSc in Biotechnologies and Applied Microbiology from the engineer school Polytech Marseille (ex-ESIL) in 2011 where I focused on microbiology and implementation of microorganisms in food, environmental and pharmaceutical processes. During these studies, I had the opportunity to do internships that allowed me to experience both in academic research laboratory but also in the private sector. I have been confronted with fundamental research but also to more applied research requiring compliance with a precise specifications and deadlines.
From 2012 to 2015, I realized my PhD in Microbiology and Biotechnology in the joint research unit “Sciences for Oenology” (French National Institute for Agricultural Research, Montpellier) in partnership with Lallemand SAS. During my PhD, I developed a lot of skills and competences in diverse fields as the control of fermentations, isotopic filiation of metabolites in yeast cells, chromatographic chemical analyses. I also gained a solid background knowledge in wine microbiology. Moreover, I had the opportunity to supervise two postgraduate students (MSc students) and to teach industrial microbiology (theoretical and laboratory work) to BSc and Engineer in biochemical engineering students.
After my PhD, I worked as a Research and Development engineer at Lallemand to extend my thesis work to other yeast strains. I am also used to work in industrial environment as well as in an academic context.
Since May 2016, I am a postdoctoral fellow at the Institute of Wine Biotechnology at the Stellenbosch University. The project concerns the study of the uptake and utilisation of nutrients by non-conventional yeasts in order to diversify and improve the wine quality.
All these experiences have strengthened my interest in microbiology and more specifically the implementation of micro-organisms in food processing. I was also aware of the importance of working on the use of waste from these processes.