Patricia Taillandier

After graduating, in 1986, from INSA in France (Engineering in Microbiology and Food Industry), Patricia Taillandier did a Ph’D in the Chemical Engineering Laboratory (LGC) in Toulouse. Her thesis work linked with the field of Enology was dealing with the use of Schizosaccharomyces yeast for malo-alcoholic fermentation of grape musts. She obtained in 1991 the diploma of Enologist. Since then she is a teacher and researcher in the field of bioprocesses at INP in Toulouse (Polytechnic National Institute). Her projects more particularly concern fermented beverages and wine microbiology but also production of yeasts and lactic acid bacteria as starters, Interactions between microorganisms in mixed cultures, biocontrol of foods contaminated by mycotoxins