I am a food microbiologist with a long experience in pathogenic bacteria (growth characteristics and clinical symptoms), predictive microbiology, laboratory tests (challenge tests, durability studies). And I am experienced in working at the international level. One of my main goals is to help food producers, staff from catering and food laboratories to assess the shelf-life of foods. I can also contribute to optimizing a process or a formulation in order to meet bacteriological criteria. Concerning all these areas, I provide consulting, training, and personalized audits (I audit food producers and laboratories to check their ability to set a shelf-life). Moreover, I help producers to put in place a strategy to identify the potential sources of contamination on a production line (e.g sources of Listeria monocytogenes). I will be happy to assist you in finding a local partner in France and vice-versa.