Fabienne Remize

Fabienne Remize, a food science engineer who graduated from Polytech Montpellier with a degree in Food Science Engineering in 1995, first completed a PhD at INRA, where she worked on improving wine yeasts. She then joined AgroSup Dijon as a lecturer, focusing her research on wine quality control through malolactic fermentation and the control of the spoilage yeast Brettanomyces.

After several years in the private sector, she directed her research toward the detection of spoilage bacteria and the analysis of microbial flows in vegetable-processing facilities. Her expertise later led her to ESIROI, the engineering school of the University of La Réunion, where, as a full Professor, she investigated the use of lactic acid bacteria to extend the shelf life of fruits and vegetables.

Upon returning to Montpellier in late 2020, Fabienne took over the leadership of the research unit Sciences for Oenology (SPO). Her current research program aims to reduce wine spoilage through a better understanding of microbial activity and to develop innovative fermentation-based solutions, addressing major challenges facing the wine industry.