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
DOMINO 3rd annual meeting in Madrid
Apr 20, 2026
After three years, the #DominoEU project has reached full speed, with significant results across all project objectives. The three-day meeting provided an opportunity to review the very busy year of 2025 and the many key findings that can be leveraged in the coming months.
From food spontaneous fermentations to food designed consortia
Dec 08, 2025
Our new article entitled “Microbiome metabolic modeling as a tool for innovation in fermented foods” has been published in in Current Opinion of Food Science1.
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Elham Karimi, Julien Tap, Marie-Christine Champomier-Vergès, Stéphane Chaillou. Microbiome metabolic modeling as a tool for innovation in fermented foods. Current Opinion of Food Science. 2025 ↩
A successful outcome of the EMOVOL project
Nov 01, 2025
The EMOVOL project has come to an successful end: a fruitful collaboration between INRAE and Fleury Michon has led to the development of a method for characterizing the preservation potential of cooked poultry meat products based on microbial biomarkers in raw meat.