Lallemand is a private company with over 3000 employees (of which 70+ in R&D) that develops, produces and markets yeasts, bacteria and other ingredients derived from those microorganisms for bakeries, fermented beverages (wine, brewing, as well as fuel ethanol industry), animal and human nutrition industries. The research objectives are the optimization of product quality, improvement of productivity, new applications development (new markets for existing products), development of new products for existing markets and the development of competencies and networks.
Dr. Anne Ortiz-Julien (10%): Research training (yeast biotechnology), Supervision, José María Heras 10% (microbiology & winemaking), Dr. Didier Theodore (10%): Research training (marketing, business support). This team has co-supervised 9 industrial PhD students with academic partners.
Screening of Saccharomyces and non-conventional yeasts for aroma production