AFIM (Food, Fermentation, Interaction & Microbiote)
Team manager : Aurélie Rieu (PR)
The AFIM team is made up of microbiologists who share a common scientific vision centred on microbial interactions. The team’s research explores how microorganisms interact with one another, with their environment, with the food matrix and with the host.
The team’s scientific organisation is based on four complementary thematic groups, which follow a progression from expertise in food fermentation to an understanding of the effects of microorganisms on health. This structure highlights AFIM’s historic expertise in the field of fermentation,while opening up avenues of research into current issues relating to the microbiota, microbial safety, food quality and their potential impacts on health.
This organisation illustrates a scientific continuity going from fermentation to an understanding of the links between the microbiota and health, enabling the AFIM team to address, in an integrated and interdisciplinary approach, the major challenges relating to fermented foods, the microbiology of complex ecosystems and microbiota-health interactions.
