SPOILERS2013 Scientific committee > Monika Coton (LUBEM)
Monika Coton obtained her B.Sc. degree in Biotechnology from Brock University, Canada. She then continued her M.Sc. and Ph.D. studies at the University of Caen Basse-Normandie in France where she was trained as a Molecular Microbiologist.
She was then hired as a Researcher at ADRIA Normandie, an Agri-Industry Technical Institute qualified by the French Ministry of Agriculture. Her research fields included all aspects of food quality and safety with a focus on fermented foods including cider and cheese. She participated to many national and European level research projects such FP6 Truefood and FP7 Biamfood.
Since 2011, she works as an Associate Professor at the “Université de Bretagne Occidentale” where she teaches Food Processing Technologies, Biotechnology and Molecular Biology at the “Ecole Supérieure d’Ingénieurs Agro-alimentaires de Bretagne atlantique”(ESIAB). She works in the “Laboratoire Universitaire de Biodiversité et d’Ecologie Microbienne” (LUBEM EA3882 directed by Pr. Georges Barbier) research team. Her research focuses on the structural and functional diversity of fungi in fermented food products (dairy, beverages…).
Dr. Monika Coton is a member of the “Société Française de Microbiologie”.