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Julien Tap
Research Scientist
After several internships in microbiology at Institut Pasteur (Patrick Grimont, Philippe Glaser, Sylvain Brisse), Julien Tap went to Joel Doré’s Lab to do a PhD headed by Marion Leclerc (Jan 2007 to Dec 2009). His main project was to study dietary fiber impact on human gut microbiota using notably metagenomic and metatranscriptomic approaches.
Since his PhD, his research interest focused on interactions between nutrition, gut microbiota, and human health. This allowed him to work with different AP-HP clinicians like Pr Karine Clément and Pr Iradj Sobhani. As post-doc did at EMBL in Peer Bork’s group and at INRAE Metagenopolis unit (Joel Doré, Dusko Ehrlich), as well as Danone Research, he used several approaches like numerical ecology and machine learning technics to untangle big omics data with clinical and dietary data.
Julien is currently a research scientist at INRAE Micalis institute settled in Paris-Saclay campus, where he works on projects related to the interactions between food and human microbiomes in a nutrition and health perspective.
Selected publications
- Tap et al. Global branches and local states of the human gut microbiome define associations with environmental and intrinsic factors. 2023. Nature communications
- Tap et al. The Human Gut Microbiota in all its States: From Disturbance to Resilience. Comprehensive Gut Microbiota, Elsevier, pp.161-178, 2022.
- Tap et al. Diet and gut microbiome interactions of relevance for symptoms in irritable bowel syndrome. 2021. Microbiome
- Tap et al. Identification of an intestinal microbiota signature associated with severity of irritable bowel syndrome. 2017. Gastroenterology
- Tap et al. Gut microbiota richness promotes its stability upon increased dietary fibre intake in healthy adults . 2015. Environmental microbiology
Last related news
The FME lab communicates about the links between the microbiome, nutrition and health.
Dec 01, 2025
On Thursday 27 November, the FME lab took part in the Food System Microbiomes Conference in Wageningen during the session dedicated to the connections between microbiomes, nutrition and health. The session was co-chaired by Stéphane Chaillou (INRAE, Micalis) and Prof. Christophe Courtin (KU Leuven), and provided an opportunity to showcase advances from two major European projects: DOMINO and HealthFerm.
Understanding How Fermented Foods Shape Health Insights From a New PIMENTO Review
Nov 13, 2025
A new scoping review published in Frontiers in Nutrition1 as part of the COST Action PIMENTO initiative provides a comprehensive assessment of what is currently known about the health effects of fermented foods in specific human populations. This work reflects a substantial collective effort. We conducted an extensive and rigorous screening of the scientific literature, reviewing and selecting studies across many categories of fermented foods and health outcomes.
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Humblot Christèle, Alvanoudi Panagiota, Alves Emilia, Assunçao Ricardo, Belovic Miona, Bulmus-Tuccar Tugce, Chassard Christophe, Derrien Muriel, Karagöz Mustafa Fevzi, Karakaya Sibel, Laranjo Marta, Mantzouridou Fani Th, Rosado Catarina, Pracer Smilja, Saar Helen, Tap Julien, Treven Primož, Vergères Guy, Pertziger Eugenia, Savary-Auzeloux Isabelle, A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps. Frontiers in Nutrition. 2025 doi:10.3389/fnut.2025.1650633 ↩
New tool suite - Food Microbiome Metabolic Modules (F3M)
Nov 06, 2025
The FME team has published a new preprint in Open Research Europe entitled
“Food Microbiome Metabolic Modules (F3M): a tool suite for functional profiling of food microbiomes.”
Read the article