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Anne Thierry

2
Documents
Identifiants chercheurs

Présentation

Short biography and current research I have been aware soon of the life of “good microbes” and of their crucial role in many different aspects of our everyday life, including fermented foods. This is probably why I focussed my education and professional experience to understand and take advantage of the multiple potentials of micro-organisms. After a Master’s degree in Industrial Microbiology (ENSA Rennes, 1985) and a PhD thesis in Biotechnology in 1988 (INA-PG, now AgroParisTech) on the production of bioethanol, I first had a 4-yr experience in a private company, where I supervised several R&D projects on the production of metabolites by fermentation. I joined INRA, now INRAE at Rennes in 1992 as a researcher scientist and I have been working since on food microbiology. My main area of expertise is the contribution of food microbes to the formation of metabolites, in particular aroma compounds, in dairy and other fermented products. I have always been interested to investigate how the environmental conditions inside food modulate the metabolism of bacteria and the consequences on the properties of the final product.

Publications

catherine-hurtaud
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Breeding factors of dairy cows and milk lipolysis and consequences of milk lipolysis on semi-hard cheese and fresh cream

Catherine Hurtaud , Laurence Bernard , Anne Thierry , Gilles Garric , Marielle Harel-Oger
ADSA annual meeting 2023, American dairy science Association, Jun 2023, Ottawa, Canada. pp.145-146
Communication dans un congrès hal-04150132v1
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LIPOMEC: towards a better understanding of ruminant milk lipolysis through an integrative biology approach in milk and mammary gland

Catherine Hurtaud , Laurence Bernard , P. Trossat , Marine Gele , S. Meurisse
FAO-CIHEAM 2022 Joint seminar of networks on pasture and forage crops and on sheep and goat nutrition, Sep 2022, Catania, Italy
Communication dans un congrès hal-03796220v1