Research director, at INRAE, France.
Fabienne Remize, Ph.D., is a prominent research director specializing in fermented food and beverages microbiology, currently based in Montpellier, France. She leads the Wine Science Research Unit at the University of La Réunion, a collaboration with the University of Montpellier and INRAE. With over two decades of expertise in microbiology, she focuses on metabolic processes and innovations in fermentation. Her work has contributed to sustainable practices in food preservation and has guided various research initiatives on enhancing the nutritional quality of fermented foods. Fabienne has authored numerous impactful publications and has supervised multiple Ph.D. students, nurturing the next generation of scientists in microbiology and food sciences.
Profile
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🎓 Education
Fabienne Remize holds extensive academic qualifications in microbiology and food science. In 2008, she achieved her Habilitation à Diriger des Recherches (HDR) from the Université de Bourgogne, emphasizing the metabolism of microorganisms in fermented foods. She completed her Ph.D. at the University of Montpellier in 1999, specializing in Biochemistry and Molecular Biology, with high honors for her work on genetic engineering of glycerol production in Saccharomyces cerevisiae during fermentation. Before this, she earned an MSc in Food Sciences and an Engineering diploma from Polytech Montpellier, setting the foundation for her scientific expertise in food microbiology.
💼 Professional Experience
Fabienne Remize’s career spans various academic and research roles. Since 2021, she has led the Wine Science Research Unit at the University of La Réunion, University of Montpellier, and INRAE. From 2011 to 2020, she was a professor at ESIROI, focusing on qualitative studies related to fermentation at UMR QualiSud. Previously, she served as a Microbiology Project Manager at CTCPA in Avignon and held an assistant professorship at AgroSup Dijon, Université de Bourgogne. Her work encompasses leading innovative projects and advancing food preservation techniques, showcasing her dedication to the fermentation and food microbiology fields.
🔬 Research Interests
Fabienne’s research interests include microbial metabolism in fermented foods, sustainable food preservation, and the enhancement of nutritional properties in beverages. Her studies often explore the beneficial aspects of lactic acid fermentation and how it can improve the antioxidant and functional properties of food by-products. Additionally, she is committed to advancing biocontrol methods for fruit preservation, aiming to reduce spoilage through microbial solutions. Through her interdisciplinary approach, Fabienne contributes to the development of healthy, sustainable, and minimally processed food options, enriching the fields of microbiology and food science.
🏆 Awards
Throughout her career, Fabienne has received several honors for her work in microbiology and food science. These accolades reflect her contributions to advancing fermentation science and food sustainability. Her work has not only been recognized through published studies but also through awards that celebrate her commitment to quality research and academic leadership. These acknowledgments showcase her impact in the fields of fermented foods and beverages, underlining her role as a key contributor to scientific innovation in food microbiology.
📜 Publications
Fabienne Remize has published extensively on topics related to fermentation and food microbiology. Her recent articles include studies on the bioactive compounds in fermented foods and sustainable food preservation methods. Some notable publications include:
- Managa, M.G., Akinola, S.A., Remize, F., et al. (2021). Physicochemical parameters of lactic acid bacteria fermented chayote leave and pineapple smoothie. Frontiers in Nutrition, 8, 120. doi:10.3389/fnut.2021.649189This study investigates the physicochemical changes that occur in a smoothie made from chayote leaves and pineapple during fermentation with lactic acid bacteria (LAB). The researchers evaluated various parameters, including pH, antioxidant activity, and organic acid profiles, over the fermentation period. The results highlight the potential of LAB fermentation in enhancing the nutritional value and shelf life of smoothies made from tropical fruits and vegetables, offering a functional beverage with improved health benefits.
- Mashitoa, F.M., Akinola, S.A., Remize, F., et al. (2021). Fermentation of papaya puree with lactic acid bacteria strains. Foods, 10(5), 962. doi:10.3390/foods10050962This paper examines the fermentation process of papaya puree using selected lactic acid bacteria strains. The study focuses on how different LAB strains impact the physicochemical properties, flavor profile, and microbial stability of the papaya puree. Findings show that LAB fermentation can positively alter the sensory characteristics and enhance the microbiological safety of papaya puree, making it a viable option for producing a nutritious and stable fruit-based product.
- Leneveu-Jenvrin, C., Apicella, A., Remize, F., et al. (2021). Effects of active packaging on mango quality. Journal of Food Processing and Preservation, 45(7). doi:10.1111/jfpp.15600This research explores the effects of active packaging on the quality of mangoes during storage. Active packaging, which involves incorporating elements that can absorb or release substances to extend the shelf life, was tested for its impact on mango quality metrics like firmness, color, and microbial growth. The study concludes that active packaging can maintain mango quality over an extended storage period, thus reducing spoilage and enhancing shelf life in post-harvest storage and transport.
Conclusion
Dr. Fabienne Remize is an outstanding candidate for the Best Researcher Award, given her extensive experience, contributions to fermented food microbiology, and leadership in the field. Her consistent productivity, leadership, and mentoring, along with her innovative contributions to food fermentation and biotechnology, make her a strong contender for this award. Addressing the areas of improvement mentioned could further amplify her profile and support her ongoing influence in food science and microbiology.