marie-christine.champomier-verges[at]jouy.inra.fr
+ 33 1 34 65 22 92
Marie-Christine Champomier-Vergès
Research Director Team leader (DR1)
Marie, has developed research projects on Microbiology of food since her PhD obtained at Clermont Ferrand University (1989) and earned a HDR (Université Paris Sud,2001). Head of team at Micalis since 2010, she developed research towards microbial ecology of meat products and then fermented foods. Since 2019, she is deputy head of the INRAE, MICA division (microbiology and the food chain). Since 2015, she conducted scientific steering at INRAE for the development a public-private consortium structure on fermented foods which was achieved in 2022 through the Grand Défi ferments du futur (France 2030 Project).
Main recent projects
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COST Action CA20128 PIMENTO Promoting innovation of fermented foods
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DOMINO Harnessing the microbial potential of fermented foods for healthy and sustainable food systems.
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MetaSimfood ANR project 2022-2025 Improving the quality, safety and sustainability of fermented vegetable food and fruit beverage using a knowledge-driven synthetic ecology and modelling approach.
Some commitments
- Scientific director at executive comittee of Grand Défi ferments du futur
- Member of steering comittee Metaprogramme CLIMAE
- Representing INRAE, Graduate School Biosphera council
Last related news
Feb 07, 2025
6th scientific meeting of ANR metasimfood project in Strasbourg
Jan 20, 2025
On Tuesday 7th of January, the 7 partners gathered for the second time in Illkirch (close to Strasbourg) and were hosted by Aérial. The meeting was focused on the main advances carried out on the fermented vegetables food model with exiting results confirming the hypothesis postulated earlier in the project. Also, the evening before the meeting, Aérial organized a specific visit of the largest Sauerkraut producer in France, at a small village 30 km south of Strasbourg.
COST PIMENTO Workshop in Bratislava: A Successful Gathering for the Future of Fermented Foods
Sep 20, 2024
From September 16 to 19, Bratislava hosted the latest COST PIMENTO workshop, bringing together key members of the management committee, core group, and working groups. This fruitful event, organized by the National Agricultural and Food Centre (Food Research Institute), provided an opportunity to discuss the future direction of fermented foods research.