Jean-François Cavin received a PhD degree in Microbiology from the Université de Bourgogne at Dijon (France), and he got in 1988 a position of Associate professor in Microbiology at ENSBANA (an engineer school in food sciences), which forms since 2009, after a fusion with an Engineer school in agronomy (ENESAD), the AgroSup Dijon Institute. Since 1997 to present, he is professor for food and molecular microbiology, and biotechnology in AgroSup Dijon - Université de Bourgogne. He is mainly interested in microbiology in food and environments, particularly, genetic and molecular aspects of the response of microorganisms to stresses caused by their environnement. Expertise: Lactic acid bacteria, Bacillus, reverse genetic, gene cloning, random transposon and site directed mutagenesis, gene deletion, transcriptomic (qRT-PCR) and proteomic (2D- gel electrophoresis), gene expression regulation, molecular interaction between regulators and promoters, enzyme expression, purification and characterization, bioconversion, molecular typing of bacteria.
Biography Updated on 16 August 2011