Yves Waché

Professor of Microbiology/Biotechnology

L'Institut Agro Dijon

France

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About

Yves Waché is a Professor of Microbiology and Biotechnology at L'Institut Agro Dijon in France. His research focuses on bioremediation, fermentation processes, and food safety, as reflected in his recent articles exploring the use of probiotics, plant extracts, and innovative fermentation techniques. He is actively involved in projects related to food quality and safety, particularly in the context of South-East Asia.

Articles (8)

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2023

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2023

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2022

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2020

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2020

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2020

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2020

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2020

Collaborators (4)

Nadia OULAHAL

Associate professor - Doctor

Université Claude Bernard Lyon 1

FRANCE

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Rosanna Tofalo

University of Teramo

ITALY

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Gerhard Schleining

Ass.Prof.

BOKU University

AUSTRIA

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Line Friis Lindner

Aarhus University

DENMARK

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Yves Waché

Research Interests

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Articles (8)

Pesticides in Foods: Towards Bioremediation Biocatalysts?

Effect of Elevated Oxygen Concentration on the Yeast Yarrowia lipolytica for the Production of γ-Decalactones in Solid State Fermentation

Microencapsulation of Hibiscus sabdariffa L. Calyx Anthocyanins with Yeast Hulls

Protein Enrichment of Cassava-Based Dried Distiller’s Grain by Solid State Fermentation Using Trichoderma Harzianum and Yarrowia Lipolytica for Feed Ingredients

Biopreservation of emulsified food and cosmetic products by synergistic action of probiotics and plant extracts: a Franco-Bulgarian perspective

How fermentation by lactic acid bacteria can address safety issues in legumes food products?

AsiFood and its output and prospects: An Erasmus+ project on capacity building in food safety and quality for South-East Asia

Food safety risks in traditional fermented food from South-East Asia

Collaborators (4)

Nadia OULAHAL

Rosanna Tofalo

Gerhard Schleining

Line Friis Lindner

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