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Fanny Coffigniez

Associate professor

University of Montpellier

France

Research Interests

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Professors in France Professors in Food Science Food Science professors in France

About

Fanny Coffigniez is an Associate Professor at Université de Montpellier, France. Her research focuses on the integration of biological advances in food packaging, the nutritional behavior of cowpea seeds during various processing stages, and the development of antifungal coatings for food preservation using beeswax. Additionally, she investigates the kinetics of folate reactions during cowpea seed germination and the application of activated gallic acid in biodegradable packaging films.

Articles (13)

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2026

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2026

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2026

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2025

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2025

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2025

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2025

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2025

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2023

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2023

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2022

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2022

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2021

Collaborators (3)

Philippe Bohuon

Professeur

L' Institut Agro Montpellier

FRANCE

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Pierre Brat

Avignon Université

FRANCE

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Claire Bourlieu

Scientist-Head of project

INRAE

FRANCE

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Fanny Coffigniez

Research Interests

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Articles (13)

Food spoilage and packaging solutions: Key Mediterranean case studies

Evaluation of the barrier properties of biobased and biodegradable PHBV cups for a usage benefice in cheese applications

2D numerical model for gas mass transfers in modified atmosphere packaging systems

A requirement-driven approach to design food packaging: A new decision support system relying on structured database

Carvacrol encapsulation in different carriers for PHBV-based active films: A comparative study of release profiles

Phytic acid decrease along hydrothermal treatment of bambara groundnuts: a deep assessment of the mechanisms involved

Polymer-coated cardboards as strawberry packaging alternatives: The importance of considering close-to-real testing conditions in a food requirement-driven approach

Consumer behavior at sale point and consumption according to strawberry quality: How to use those data to evaluate food waste?

Modelling of the nutritional behaviour of cowpea seeds during soaking, germination and cooking process

Integrating the latest biological advances in the key steps of a food packaging life cycle

Properties of beeswax antifungal coatings obtained by high‐pressure homogenisation and their application for preserving bananas during storage

Activated gallic acid as radical and oxygen scavenger in biodegradable packaging film

Modelling folates reaction kinetics during cowpea seed germination in comparison with soaking

Collaborators (3)

Philippe Bohuon

Pierre Brat

Claire Bourlieu

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