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.

B. Vigneux


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.