Chrysanthi Champidou

phD thesis of Chrysanthi Champidou (2021- 2024)

Development of models of bacterial inactivation

Chrysanthi-Champidou.jpg
Chrysanthi Champidou

In the framework of a phD thesis in collaboration with Nestlé, Chrysanthi Champidou will develop models of microbial inactivation.

 

 

Valorisation

Champidou, C., M. Ellouze, M. Campagnoli, O. Robin, N. Haddad and J.-M. Membré 2024. Unveiling the matrix effect on Bacillus licheniformis and Bacillus subtilis spores heat inactivation between plant-based milk alternatives, bovine milk and culture medium. International Journal of Food Microbiology 422: 110807. https://doi.org/10.1016/j.ijfoodmicro.2024.110807