Frederic DEBEAUFORT

Professeur - Coordonnateur FIT-Forthem et lab Food science pour l'Alliance Universitaire Européenne FORTHEM (ERASMUS+ & H2020 SwafS)

Université de Bourgogne

France

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About

Frederic DEBEAUFORT is a Professor and Coordinator of the FIT-Forthem program at Université de Bourgogne in France. His research focuses on food science, particularly concerning biobased and biodegradable packaging technologies, edible coatings, and the antioxidant properties of plant extracts. He has authored several recent articles examining the application of innovative materials in food preservation and the nutritional potential of invasive species in the Mediterranean region.

Articles (20)

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2025

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2021

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2021

Collaborators (11)

F. Šupljika

CROATIA

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Amparo Gamero Lluna

Assistant Professor

University of Valencia

SPAIN

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Odile CHAMBIN

Professor

Université de Franche-Comté

FRANCE

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Piotr Zmijewski

Józef Piłsudski University of Physical Education in Warsaw

POLAND

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Christiana Schallhorn

Johannes Gutenberg-University

GERMANY

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Kata Galić

CROATIA

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Tarak DRISS

Professor (Full) PhD, Dean of the Sports Sciences Faculty

Université Paris-Saclay

FRANCE

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Giovanna Ottaviani Aalmo

Norwegian Institute of Bioeconomy Research

NORWAY

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Ammar Achraf

Johannes Gutenberg Universität Mainz

GERMANY

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Nicola Francesca

University of Palermo

ITALY

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Wolfgang Schoellhorn

Univ. Prof. Dr.

Johannes Gutenberg Universität Mainz

GERMANY

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Frederic DEBEAUFORT

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Articles (20)

Exploring Determinants of Mediterranean Lifestyle Adherence: Findings from the Multinational MEDIET4ALL e-Survey Across Ten Mediterranean and Neighboring Countries

Properties of Plant Extracts from Adriatic Maritime Zone for Innovative Food and Packaging Applications: Insights into Bioactive Profiles, Protective Effects, Antioxidant Potentials and Antimicrobial Activity

Hydrocolloid-based coatings applied on biobased/biodegradable food flexible packaging, A review. Part 1 - Biopolymer to coat and available technologies

Orodispersible films prepared by hot-melt extrusion versus solvent casting

Changes in the structure and barrier properties induced by corona atmospheric plasma process applied on wet gelatin layers for packaging film applications

Development of a new method for analyzing the behavior of rapidly dissolving films in contact with liquids.

Valorization of the Invasive Blue Crabs (Callinectes sapidus) in the Mediterranean: Nutritional Value, Bioactive Compounds and Sustainable By-Products Utilization

Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance—A Review

Achievements in Applications of Antioxidants and Bioactive Compounds in Food: From Agriculture to Health Benefits

Recovery of green phenolic compounds from lignin-based source: Role of ferulic acid esterase towards waste valorization and bioeconomic perspectives

Sustainable 3D printing of oral films with tunable characteristics using CMC-based inks from durian rind wastes

Techno-functional characterization of gelatin extracted from the smooth-hound shark skins: Impact of pretreatments and drying methods

Influence of Surface Corona Discharge Process on Functional and Antioxidant Properties of Bio-Active Coating Applied onto PLA Films

Development and Evaluation of the Properties of Active Films for High-Fat Fruit and Vegetable Packaging

Bioactive antioxidant coatings for poly(lactic acid) packaging films: polyphenols affect coating structure and their release in a food simulant

Influence of Gelatin-Based Coatings Crosslinked with Phenolic Acids on PLA Film Barrier Properties

Development of Nanocomposite Films Based on Chitosan and Gelatin Loaded with Chitosan-Tripolyphosphate Nanoparticles: Antioxidant Potentials and Applications in Wound Healing

Impact of Biodegradable Materials on the Quality of Plums

How the temperature and salt content of food simulant affect the release of tyrosol or phenolic acids from bioactive films?

Conception of active food packaging films based on crab chitosan and gelatin enriched with crustacean protein hydrolysates with improved functional and biological properties

Collaborators (11)

F. Šupljika

Amparo Gamero Lluna

Odile CHAMBIN

Piotr Zmijewski

Christiana Schallhorn

Kata Galić

Tarak DRISS

Giovanna Ottaviani Aalmo

Ammar Achraf

Nicola Francesca

Wolfgang Schoellhorn

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