معرفی
Christophe Lacroix serves as Full Professor of Food Biotechnology at ETH Zurich's Institute of Food Science and Nutrition since 2002, leading research on gut microbiome dynamics and nutritional interventions. His work bridges food science, microbiology, and human health with significant interdisciplinary impact.
He earned his Food Engineering degree from France's École Nationale Supérieure des Industries Agricoles et Alimentaires (ENSIA) in Massy (1980), establishing foundational expertise in food technology before specializing in microbial ecology.
Lacroix's research centers on gut microbiota functionality across lifespan stages, particularly infant development and stress responses. Key methodologies include in vitro fermentation models, synthetic microbial consortia design, and vitamin metabolism analysis. His investigations span probiotic mechanisms, pathogen-microbiome interactions, and therapeutic applications for conditions like infant colic, emphasizing translational nutrition science.
Recent publications (2022-2023) demonstrate consistent focus on microbial group functionality in infant/adult guts, toxic metabolite production (e.g., acrolein), and biotherapeutic development. His work reveals microbiome resilience patterns, nutrient-microbe interdependencies, and stress-induced dysbiosis mechanisms through integrated in vitro and animal models.
As Specialty Chief Editor for Nutrition and Microbes at Frontiers in Nutrition, he shapes scholarly discourse in microbiome-nutrition interfaces. His collaborative network spans clinical, veterinary, and basic science domains, reflected in co-authorship with gastroenterologists, toxicologists, and nutritionists. Research infrastructure includes advanced gut simulation systems and germ-free animal facilities supporting mechanistic studies.
