Hansen are centered on the application of integrative systems biology approaches for decoding the molecular mechanisms underlying desirable microbial traits and generating comprehensive knowledge on the company’s strain collection, which is employed in the continuous development of superior bacterial strains as ingredients of novel and innovative products.

His main research interest is bridging the gap between computational biology and industrial biotechnology. Hansen A/S, a global bioscience company that develops natural solutions for the food, nutritional, pharmaceutical and agricultural industries. Zeidan is currently the R&D Director of Systems Biology and the Head of the Bioinformatics & Modeling Department at Chr. He has more than 15 years of international expertise in the fields of microbiology, biotechnology and systems biology in both academia and industry. Ahmad Zeidan holds an MSc degree in Pharmaceutical Sciences from Ain Shams University in Cairo, Egypt and a PhD degree in Bioengineering from Lund University in Sweden.

He is currently involved in the Knowledge Hub SYSTEMIC (2020 - 2023).ĭr. More recently, he developed expertise in the fermentation of alternative sources of proteins (eg leguminous). Pascal Bonnarme coordinated several projects in which dynamic, functional meta-omic approaches - including (meta)-transcriptome and metagenome analyses - together with metabolome and aroma compounds analyses of cheese-ripening ecosystems were successfully developed to get an integrated view of microbial consortia functioning. metagenomics, metatranscriptomics, metabolomics, volatilomics) in fermented products, microbial and functional ecology, synthetic ecology, biodiversity of fermented foods ecosystems, control/formulation of microbial communities adapted to the food matrix to get desired functionalities. proteolysis, sulfur metabolism, amino acids catabolism, deacidification), development of a foodomics approach (e.g. He has expertise in fermentation of protein-based matrices, food microbial communities (fungi, bacteria), microbial biochemistry, metabolism related to the fermentation/ripening process (e.g. Pascal Bonnarme is a research director at INRAE and deputy director of the SayFood (Food and Bioproducts Engineering) Unit. His favorite model ecosystem is the cheese surface. NaCl content, temperature, oxygen level) factors inducing perturbations of the stability and functioning of the microbial ecosystem involved in food fermentation. diversity level, microbial interactions, bacteriophages) and abiotic (e.g. Since his recruitment at INRAE in 2013, he developed research projects to understand the effect of biotic (e.g. Then, he moved to the University of Lethbridge (2012-2013, Alberta, Canada) for a postdoctoral position with Pr Brent Selinger to study the relationship between disbyosis of the cattle intestinal microbiota and the shedding of Escherichia coli O157:H7 with metagenomic tools.

During his PhD at Blaise Pascal University with Dr Corinne Petit (2008-2011, Clermont-Ferrand, France), he developed functional DNA microarrays and related bioinformatic solutions in order to monitor microbial populations involved in the bioremediation of contaminated groundwater. Research scientist at INRAE in the Paris-Saclay Food and Bioproduct Engineering Research Unit (SayFood), Eric Dugat-Bony is a microbial ecologist working on the structure and functioning of microbial ecosystems.

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