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Herve REMIGNON
10
Documents
Identifiants chercheurs
- herve-remignon
- 0000-0002-4900-0197
- IdRef : 085679224
Présentation
*Name:* REMIGNON
*First name:* Hervé
*Date and place of birth:* August, 30th 1964 in Caussade (France).
*Personal status:* Married, three children (Mathilde, Adrien and Simon)
*Nationality:* French
*Professional Position:* Full professor (Professeur des Universités, Classe Exceptionelle 2) since 09.01. 2019 at the Institut National Polytechnique de Toulouse, Université de Toulouse (France).
*Local position:* Ecole Nationale Supérieure Agronomique de Toulouse, INP-ENSAT
From 2021, March 1st, UMR 1331 INRAE-ENVT-UPS, “Toxalim”, 180 chemin de Tournefeuille, BP.93173, 31027 TOULOUSE Cedex 3, FRANCE
Previously (until 2020, December 31st) UMR 1388 INRAE/INPT-ENSAT/ENVT “GenPhySE”, Avenue de l’Agrobiopôle - BP 3186, F-31326 Auzeville Tolosane CEDEX.
Phone : 05.62.19.39.12 - Fax : 05.62.19.39.01
Email : remignon@ensat.fr
*Successive professional positions:*
1994-1997 : Scientist at the Poultry Research Station (INRA, Tours-Nouzilly, F)
1997-2004 : Assistant-Professor at INPT-ENSAT (Toulouse, F).
Since 09/2004 : Full Professor at INPT-ENSAT (Toulouse, F).
*Teaching activities:*
Since 1997: Teacher-Researcher at the ENSAT for more than 200 hours/year of teaching for undergraduates, graduates and doctoral students (45 % of lectures).
Academic domains : Animal Sciences, growth and development of animal tissues, muscular biochemistry, meat quality and processing of meats, quality of animal products.
September 2000 – September 2004 : Head of the professional bachelor “Métiers de la valorisation des produits des filières viandes – Activities in meat processing plants”.
September 2006 – September 2010: Head of the professional master degree « Qualité des Produits et Sécurité des Aliments – Quality and safety of foods».
Head of the research master degree « Elaboration de la Qualité et de la Sécurité des Aliments – Elaboration of quality and safety of foods».
2010-2020 : Co-director of the doctoral school 458 “SEVAB” : Sciences Ecologiques, Vétérinaires, Agronomiques et Bioingénéries”
*Research Activities:*
Topic: Quality of meat and poultry products. Initially relationships between muscle structure and meat quality and since 2012 study of the development of the liver steatosis in force-fed ducks through biochemistry and different omics (proteomics and metabolomics) approaches.
Supervisions of master thesis.
Co-direction (2) and directions of Ph. D. thesis (9).
Supervision of post-doctoral research activities for foreign scientists.
Holder of the grant for doctoral research activities, then of the grant for scientific excellence from 2002 to 2018.
*Management Activities*
2007 to 2011: Research coordinator of the INP-ENSAT.
2011- 2016: Vice-dean of the INP-ENSAT.
2012 -2016: Vice-President of the INP Toulouse in charge of International Affairs.
2016-2020 : 1st Vice-President (VPCA) of Toulouse INP.
Activities of expertise for the HCERES (Universities, laboratory of research, master degree) since 2009.
*Diplomas and academic titles:*
2013 : Master degree in Political Sciences « Management of Educative Systems » – Institut d’Etudes Politiques of Toulouse.
2002 : Accreditation to direct doctoral researches (HDR – Habilitation à Diriger des Recherches) - INP-Toulouse.
1993 : Ph D. in Food Sciences, Université Blaise Pascal, Clermont-Ferrand II.
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Contribution à l'étude du déterminisme biologique du pH ultime dans le muscle de poulet11. Journées Sciences du Muscle et Technologies des Viandes, Oct 2006, Clermont-Ferrand, France
Communication dans un congrès
hal-02755989v1
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Selection on the technological quality of the meat in poultry.7th World Congress on Genetics Applied to Livestock Production, 2002, Montpellier, France. pp.Inconnu
Communication dans un congrès
hal-02833819v1
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Relationships between rate of muscle Ph fall post-mortem and processing ability of turkey meat15. European symposium on the quality of poultry meat, Sep 2001, Kusadasi, Turkey
Communication dans un congrès
hal-02761839v1
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Métabolisme post mortem et qualités des viandes chez la dinde - comparaison d'une souche standard fermière et du produit de leur croisement4. Journées de la Recherche Avicole, Mar 2001, Nantes, France
Communication dans un congrès
hal-02762072v1
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