Fabienne Remize received an M.S. degree in food science and a Diploma in food science and technology engineering from Polytech Montpellier, Montpellier, France. Remize' s Ph.D. thesis, which aimed to study the regulation and to engineer glycerol production by Saccharomyces cerevisiae in wine, was directed by P. Barre and S. Dequin at INRA Montpellier. Remize worked as an Assistant Professor from 2000 to 2008 at the University of Burgundy, Dijon, France, performing research mainly on wine microorganisms. During that period, Remize was involved in collaborative research with industrial partners such as Lesaffre Development, on lactate metabolism of Lactobacillus plantarum , and Inter-Rhône, on the development of quantitative PCR tools. Remize then moved for the next three years to a French technical center, CTCPA, to work as a Project Manager for the microbiology lab. Research there covered several aspects for a better control of canned food microbiological quality, thus developing research to understand how spores from thermophilic bacteria contaminate and may survive during canning process. Since September 2011, Remize has been working as a Professor at La Réunion University. The research interest is in the study of the food industry use of microbial diversity observed from local fruits and vegetables. Remize has 31 publications in international journals, 9 general-public publications, and 1 book and has supervised 4 Ph.D. degrees.
Biography Updated on 1 September 2014