Isolation and characterization of phage-host couples from Epoisses cheese rind.

Thomas Paillet, Ph. D student., Paris-Saclay Food and Bioproduct Engineering Research Unit (SayFood), INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France.
Thomas Paillet is a graduate of ESIAB engineering school completed with an MSc in Fundamental and Applied Microbiology (MFA, UBO, France). He is currently a 2nd year Ph. D student at INRAE in the Paris-Saclay Food and Bioproduct Engineering Research Unit (SayFood). Thomas Paillet is working on the bacteriophage ecology in fermented foods, in particular the Epoisses cheese. His thesis supervisor and co-supervisor are respectively Eric Dugat-Bony (SayFood) and Marie-Agnès Petit (Micalis).


Antifungal cultures and metabolites of lactic acid bacteria for use in dairy fermentations.

Zheng Zhao, PhD student, University of Alberta.
Zheng Zhao is a PhD student in the University of Alberta. Her current research utilizes both molecular and biochemical analysis to explore the antifungal potential of lactic acid bacteria and their possible application in dairy products (yogurt and different types of cheese). She is interested in the identification of antifungal metabolites produced in situ and the interpretation of the antifungal mechanisms of different lactic acid bacteria strains. She holds a master’s degree in Food Science and two publications in peer-reviewed journals from her master study.


Filamentous fungi of Turkish mold-ripened cheeses and genetic characteristics of Penicillium roqueforti strains.

Hatice Ebrar Kirtil, Ph. D. student at the Department of Food Engineering, Istanbul Sabahattin Zaim University (Istanbul, Turkey).
Ebrar Kirtil is a Ph. D. student in the Department of Food Engineering at Istanbul Sabahattin Zaim University, Turkey. She also works as a research assistant in the same department. She received her B.Sc. degree (honors) in 2015 at Istanbul Sabahattin Zaim University and earned M.Sc. degree in 2018 at Yildiz Technical University, Turkey in the field of food engineering. Her research interests focus on food microbiology, molecular identification techniques, fungal genetics especially cheese molds (Penicillium roqueforti), fungal metabolites. She works under the supervision of Dr. Banu Metin. Her doctoral project involves the genetic characteristics of filamentous fungi isolated from Turkish mold-ripened cheeses.


Impact of adding sodium caseinate on rennet-induced coagulation of reverse osmosis milk concentrates.

Marie-Pier B.Vigneux, Ph. D. candidate, Laval University.
After completing a master's degree in Food Science and Technology from Laval University, Marie-Pier B.Vigneux worked in industry as a quality coordinator for nearly a year before enrolling at the 3rd cycle. Her doctoral project is entitled Optimization of cheese manufacturing conditions from reverse osmosis (RO) milk concentrates. The goal of the project is to develop a new approaches to demineralize the casein micelle of RO concentrates in order to improve their cheese-making properties. Adding sodium caseinate to RO-concentrate is proposed to chelate the excess of calcium. The objective of the study is to measure the effect of sodium caseinate on  1) the mineral and protein equilibrium in RO-concentrates; and 2) the properties of cheeses made from RO-concentrates using a direct acidification process.


Suitability of a Novel Camel (Camelus dromedarius) Chymosin as a Coagulant for Cheddar Cheese.

Mr. Bozhao Li, School of Food and Nutritional Sciences, University College Cork, College Road, Cork, T12 K8AF, Ireland.
My name is Bozhao Li. I am a Chinese Food Science PhD student from the Milk Science and Technology Group (MiST) in University College Cork. I am mainly working on the study of the manufacture, proteolysis and functionality of cheese. I have studied the suitability of using different raw materials other than milk like micellar casein concentrate for Cheddar and Quarg cheese manufacture, and the use of different kinds of chymosins such as camel chymosin as the coagulant for Cheddar cheese. The rennet and acid coagulation properties are of my interest as well. I am very happy to discuss if you are interested in my work.


Investigating alternative salting methods to reduce the salt content in blue-veined cheese.

Imène Ferroukhi, PhD student, Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF 545 Fromage, Lempdes, F-63370, France.
I am a PhD student in food science in the joint research unit on cheese at VetAgro Sup and attached to the doctoral school of life sciences, health, agronomy and environment in France since 2019. My research work focuses on the reduction of salt content in blue-veined cheeses, which is part of a nutritional improvement and optimization of these cheeses with an integrative approach including several scientific aspects. Before my doctoral studies, I obtained a degree in agronomy engineering (National School of Agronomy, Algeria, 2017), and a master's degree in food production system (VetAgro-Sup, France, 2019). My main objective is to work in the improvement of food products quality.