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Amélie Rouger

Postdoctoral Researcher - Marie Skłodowska-Curie – Food Safety

Research Interests

  • Molecular Microbiology
  • Food Microbial Ecology
  • Bacterial Community Dynamics
  • High-Throughput Sequencing
  • Spoilage Bacteria
  • Shelf-Life
  • Meat Production and Storage

Current Projects

Amelie's Marie Sklodowska-Curie fellowship was awarded in association with Meat Technology Ireland. Her focus is the utilisation of next-generation sequencing technology to monitor microbial communities through meat production and storage.

Education

Amelie is a molecular microbiologist who obtained her primary degree from the University of Poitiers in France. She completed an MSc in Food Science and Human Nutrition at the University of Nantes before undertaking a PhD in food microbial ecology at INRA (National Institute of Agricultural Research), also in Nantes. Her work involved understanding bacterial community dynamics in modified-atmosphere packaging of chicken meat by high-throughput sequencing methods. This informs management of spoilage bacteria to extend the shelf-life of poultry meat products

Rouger A., Remenant B., Prévost H., Zagorec M., (2017), A method to isolate bacterial communities and characterize ecosystems from food products:Validation and utilization in a reproducible chicken meat model. International Journal of Food Microbiology 247 (2017) 38–47

Rouger A., Moriceau N., Prévost H., Remenant B., Zagorec M., Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging. Food Microbiology 70 (2018) 7–16

Rouger A., Tresse O., Zagorec M., Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics, Microorganisms, 5 (50) (2018)