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FH
Florence Husson
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Documents
Identifiants chercheurs
florence-husson- IdRef : 116375752
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0000-0002-1832-8990
Présentation
***Education***
**2005** : Habilitation à Diriger des Recherches, University of Burgundy
**1991** : PhD of bioengineering, INSERM 314, University of Reims
**1988** : Post graduate degree: Biological and Medical (Protein Purification) (Reims, Nancy, Strasbourg)
**1986** : Master of Biochemistry (Immunology, Food science) (Lille I) and Biochemistry Bachelor of art degree, University of Reims.
***Work Experience***
***Teaching Activities* :** Biotechnology and Food Microbiology for engineers (1st , 2nd , and 3d years).
***Research Activities:*** My research activitiesconcern mainly the adaptation of microorganisms to different types of chemical (pH, redox, oxidant…) disturbance, enzyme characterization and flavor production.
***Research Keywords***
Biotechnology, microbiology, biochemistry, aroma production, yeast, fungi, redox metabolism…
***Scientific production***
91 publications, 52 in scientific journalswith peer review, 4bookchaptersandconference proceedings and 35 Papers in national and international conferences with lecture committee.
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Moringa Oleifera supplemented biscuits: Nutritional values and consumer segmentationSouth African Journal of Botany, 2021, 138, pp.406-414. ⟨10.1016/j.sajb.2021.01.017⟩
Article dans une revue
hal-03187745v1
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Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial propertiesLWT - Food Science and Technology, 2016, 69, pp.430-437. ⟨10.1016/j.lwt.2016.01.060⟩
Article dans une revue
hal-01396424v1
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Sensory evaluation as a tool in assessing the quality of new fermented productsScience and Technology Development Journal, 2014, 17 (3), pp.63-71. ⟨10.32508/stdj.v17i3.1501⟩
Article dans une revue
hal-02178049v1
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Developing sustainable food: the role of consumer liking in optimization of pea yogurtSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam
Communication dans un congrès
hal-02795062v1
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From sensory evaluation to food product development: how to fit a new vegetal fermented product to the consumer tasteSPISE 2016 - the 5. international symposium in Sensory evaluation, Jul 2016, Hô Chi Minh City, Vietnam
Communication dans un congrès
hal-02795229v1
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Screening of lactic acid bacteria for fermentation of a mix of cow and pea proteinVitagora - 9. international taste-nutrition-health congress, Apr 2014, Dijon, France. 1 p
Communication dans un congrès
hal-01593951v1
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