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Finance partners

ANR CONACYT

Project partners

IMBE UMR QualiSud Universidad Autónoma Metropolitana



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Institutions

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 Institut Méditerranéen de Biodiversité et d'Ecologie marine et continentale
Aix-Marseille université Institut de Recherche pour le Développement (IRD) Centre national de recherche scientifique (CNRS) Université d'Avignon

The Institut Méditerranéen de Biodiversité et d’Ecologie marine et continentale (IMBE) is a Joint Research Unit created in 2012 with the explicit aim to develop new approaches for science-based integrated management of biodiversity and ecosystems. With 200 staff members IMBE combines basic and applied biological field research with new approaches of modelling ecosystem processes at the continental scale. IMBE’s current research potential covers the domains of biodiversity, evolutionary biology and ecology, and human-environment relationships. Based on its founding laboratories’ experience IMBE provides crucial expertise for the monitoring and analysis of biodiversity to local and regional stakeholders in the public and private sector.

IMBE Team

Dr. Isabelle PERRAUD-GAIME (French Coordinator)
Dr. Pascal MIRLEAU
Dr. Nadira TAIEB-LARGOIS
Dr. Sevastianos ROUSSOS
Eng. Yoan LABROUSSE
Tech. Martine MARTINEZ
Eng. Vanina BEAUCHAMPS-ASSALI
Eng. Sébastien FRAGOSO

www.imbe.fr


QualiSud
Centre de coopération internationale en recherche agronomique pour le développement (Cirad) Montpellier Sup Agro Université de Montpellier Université de la Réunion

The joint research unit Qualisud « Integrated approach to food quality » is attached to the CIRAD department PERSYST “Performance of Tropical Production and Processing Systems”. Its aim is to develop an integrated approach for the production and preservation of food with optimal organoleptic, sanitary and nutritional qualities. Its research activities centre on six scientific actions, including the action “Prevention of microbial hazards and mycotoxins by biological and technological treatments”. The research activities are undertaken within five scientific teams: 1) Sensory quality of fresh and processed products 2) Control of contaminants in the food chain 3) Food processing and stabilization processes 4) Physiology of Quality 5) Health effects of food.

QualiSud Team

Dr. Noël DURAND
Dr. Catherine BRABET
Dr. Angélique FONTANA
Dr. Isabelle MARAVAL

umr-qualisud.cirad.fr



UAM Biotechnologia
Universidad Autonoma Metropolitan


The Metropolitan Autonomous University (UAM) is the third public university tuition but also for his contribution to science. In particular, the UAM-Iztapalapa has had an impact internationally in the area of biotechnology. In the research group involved in this project there are young doctors (Dr. Román Guerrero and Dr. Alatorre Santamaria), with experience in the chemical area which will permit significant contributions in explaining the phenomena that occur during inhibition of molds. Experts also have molecular biology techniques (Dr. Fernandez Perrino) in confocal microscopy (M. in BE Lazzarini) in fermentation in solid medium (Dr. Saucedo Castaneda), lactic bacteria (Dr. Rodriguez Serrano). Undoubtedly the knowledge of participants Mexican consortium will allow scientific contribution for understanding the problem to propose a viable alternative.

UAM-I Team

Dr. Gabriela RODRIGUEZ SERRANO (Mexican Coordinator)
Dr. Sergio ALATORRE-SANTAMARÍA
Dr. Francisco José FERNÁNDEZ PERRINO
Dr. Angelica ROMAN GUERRERO
Dr. Jesús Gerardo SAUCEDO-CASTAÑEDA
Dr. Tania Lorena VOLKE SEPÚLVEDA
Dr. Roberto LAZZARINI
Dr. Luis Víctor RODRÍGUEZ DURÁN
Dr. Elena Isabel CHAMPION-MARTINEZ

www.uam.mx