Ingrid Collombel has followed a food technology engineering cursus (ONIRIS / IRC - France), concluded by a research internship on vitamins bio-availability, in the University of Tennessee (Knoxville - USA). She subsequently prioritized the study of the microbial and biochemical interactions, in applied research areas, such as rubber (Montpellier Supagro - France / GREL - Ghana) and wine (MICROWINE - UCP Porto - Portugal) processes. Through her different projects around the Globe, she gained a general knowledge in microbiology, metagenomics (Naturalis - Netherlands), molecular biology, and biotechnology. Thanks to her current position as a Marie-Curie PhD student, she is collaborating with international students with variable backgrounds (from geologists to bioinformaticians), working on the action of microorganisms, from the plant protection and nutrition, to the wine fermentation process. Her own research in the institution focuses on the role of phenolic composition on wine microecology during the malolactic fermentation and succeeding storage.

Researcher Center

Centre for Biotechnology and Fine Chemistry (CBQF)

Academic CV