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Fernanda FONSECA

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#### **EDUCATION** **Habilitation à Diriger des Recherches (HDR).** Université de Technologie de Compiègne, 2010. Title : « Stabilization of bio functionalities trough an approach combining the understanding of mechanisms and the product-process engineering” **Ph.D. Degree** in **Biotechnology and Process Engineering**, Institut National Agronomique Paris-Grignon (AgroParisTech),**2001**. Ph.D. thesis title: "Influence of cryoprotection and freezing on the acidification activity of thermopile lactic acid bacteria: relationships between biological and thermodynamic properties." **Master Degree** in **Biotechnology and Process Engineering**, Institut National Agronomique Paris-Grignon (AgroParisTech), **1997**. M.Sc. thesis title: "Study of the freezing step on the activity of frozen lactic acid starters." Engineer** in **Chemical Engineering**, Montevideo University (Uruguay), **1996.** **SCIENTIFIC EXPERIENCE** ------------------------- **Research Director (since January 2015),** in Paris-Saclay Food and Bioproduct Engineering research unit (UMR 782 SayFood INRAE-AgroParisTech), Versailles-Grignon Centre, at the French National Institute for Agriculture, Food and Environment (INRAE), France. **Researcher Scientist** (**September 2001 – December 2014**), in the Joint Research Unit for Food Process Engineering and Microbiology (UMR 782 GMPA INRA-AgroParisTech), Versailles-Grignon Centre, Institut National de la Recherche Agronomique (INRA), France. **Main fields of expertise:**Biotechnology and process engineering: fermentation, formulation, and stabilization of bioproducts. - Bioproducts: micro-organisms, proteins, food products. - Stabilization processes: freezing and freeze-drying - Biophysical characterization of bioproducts (thermal analysis, freeze-drying microscopy, Fourier Transformed InfraRed microspectroscopy) **Research approach:** Focusing on biophysical and chemical behaviors of bioproducts during stabilization processes and by relating them to biological and functional responses, to identify and quantify the mechanisms governing the degradation and preservation of bioproducts during the stabilization processes. The ambition is also to find general principles for simplifying and rationalizing the development of newly formulated products and the stabilization process optimization, with particular attention to limiting the environmental impact.

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Publications

evelyne-lutton

A semi-automatic modelling approach for the production and freeze drying of lactic acid bacteria

Thomas Chabin , Marc Barnabe , Alberto Tonda , Nadia Boukhelifa , Fernanda Fonseca
10. International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2018. Eurosis, 2018., Apr 2018, Ghent, Belgium
Communication dans un congrès hal-02266291v1

LIDeOGraM: an interactive evolutionary modelling tool

Thomas Chabin , Marc Barnabe , Nadia Boukhelifa , Fernanda Fonseca , Alberto Tonda
13. Biennial International Conference on Artificial Evolution (EA), 2018, CHAM, Switzerland. pp.13, ⟨10.1007/978-3-319-78133-4_14⟩
Communication dans un congrès hal-02736924v1
Image document

Interactive evolutionary modelling of living complex food systems

Thomas Chabin , Marc Barnabe , Nadia Boukhelifa , Fernanda Fonseca , Alberto Tonda
Genetic and Evolutionary Computation Conference GECCO' 17, Jul 2017, Berlin, Germany. ⟨10.1145/3067695.3075992⟩
Communication dans un congrès hal-01607872v1
Image document

LIDeOGraM : an interactive evolutionary modelling tool

Thomas Chabin , Marc Barnabe , Nadia Boukhelifa , Fernanda Fonseca , Alberto Tonda
Biennial International Conference on Artificial Evolution (EA-2017), 2017, Paris, France
Communication dans un congrès hal-01607681v1