Françoise Leriche

Françoise Leriche is a faculty member at VetAgro Sup's Agronomic Campus, serving in the Food Quality and Economics department. She is affiliated with the UMR-F (UMR on Cheese) research unit and contributes to technical platforms like the Food Characterization Laboratory (Biotic Fraction). Her work bridges teaching and research in microbiology.

• Research Keywords: Food Microbiology, Pathogen Control, Microbial Interactions, Dairy Science, Flow Cytometry, Food Safety.

Françoise Leriche's research focuses on microbial behavior in food systems, particularly raw milk cheeses. Her work includes studying antimicrobial activity of essential oils, pathogen survival under gastrointestinal and environmental conditions, and microbial interactions in dairy products. She employs advanced techniques like flow cytometry and transcriptomics.

Recent articles highlight her expertise in pathogen detection (E. coli, Salmonella, Pseudomonas), terroir-based agricultural development, and microbial safety of fermented foods. These studies span molecular biology, food processing, and environmental microbiology.

Leriche serves as an expert for the French National Agency for Food, Environmental and Occupational Health & Safety (ANSES). She has led projects funded by BPI France, FEDER, Région Auvergne, and CPER/DGAL, focusing on foodborne pathogens and cheese quality.

Her laboratory affiliations include the UMR-F research unit and Flow Cytometry platform at VetAgro Sup. She collaborates with institutions like Université Lyon 1, CNRS, and industry partners such as Lallemand and Pôle fromager AOP Massif central.