Editor Name: Dr. Allison Vimont
Educational Qualification: Ph.D.
Designation: post-doc researcher at Laval University, Canada.
Department: Biotechnologies and Management
University: University of La Rochelle
Research Interest: Antimicrobial activities, Food safety, Food preservation, Disinfection, Alternatives to Antibiotics
Biography: Allison Vimont completed a master degree in biotechnologies and management of food industries from University of La Rochelle (France). In 2015, she got her Ph.D. from Laval University (Quebec, Canada) in Food Sciences department. Her Ph. D. was focused on inactivation of enteric viruses with innovative methods, namely peracids and pulsed light. Since 2015, she was post-doc researcher at Laval University within the group of Dr. Ismaïl Fliss. She worked on the potential of lactic acid bacteria and their metabolites as probiotics and natural food preservatives. She was also coordinator of the NSERC-METABIOLAC industrial research chair which aims to propose natural alternatives to antibiotics used in livestock and to chemical preservatives used in foods.