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
Lovely second annual meeting of DOMINO project in Cork, Ireland
Mar 28, 2025
The DOMINO project held its second annual meeting from 26 to 28 March in the picturesque city of Cork, Ireland. It was an intense and warm moment thanks to the efficient and very friendly organisation of Teagasc and its incredible team coordinated by Orla O’Sullivan and John Kenny.
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.