BIOENGINEERING AND MICROBIAL DYNAMICS AT FOOD INTERFACES

(Co-habilited team n°3733, ISARA Lyon - Université Lyon 1)

BIODYMIA, was created on January, 1st. 2011. The team is under the supervision of both University Claude Bernard Lyon 1 and ISARA Lyon, and is the resultant of the grouping of LRGIA (Laboratoire de Recherche en Génie Industriel Alimentaire- Lyon 1 University) and EMC (Ecosystèmes Microbiens Complexes -ISARA Lyon).
The laboratory has 2 locations : on Agrapôle (Lyon-Gerland) for ISARA and on Alimentec (IUT Lyon 1, Bourg-en-Bresse).


The research activities gather 25 persons, including 12 academic researchers.











Photo : ©Eric Le Roux/Communication/UCBL

BioDyMIA is developing activities from basic research to applicative goals, thorough studying the mechanisms involved in the biopreservation of foods. Biopreservation concepts are based on the exploitation of the antimicrobial activity of natural extracts, molecules or biological agents (microorganisms such as those contributing to the preservation of traditional fermented foods or bacteriophages). This allows BioDyMIA to propose innovative approaches inspired from the observation of interactions between microorganisms and their environment.

Finding application fields of these innovative biopreservation routes implies :
• In-depth understanding of the mechanisms of biopreservation of traditional foods
• Design of innovative materials to improve food microbial safety (for example antimicrobial packaging).