Yann Demarigny

Yann Demarigny is an Associate Professor in microbiology, food microbiology, dairy technology and sensory analysis at Claude Bernard University Lyon 1 and Isara Lyon. He leads research within the BioDyMIA research unit, focusing on food microbiology, dairy and food technology, experimental design and sensory analysis.

His educational background includes a PhD in Food Science and Microbiology from the Université de Bourgogne – Franche Comté (1997) and accreditation to conduct research from UCB Lyon1 (2012). Since 2018, he has served as team leader of the AgroLab technical centre of Isara, overseeing 11 teachers, researchers, and technicians across microbiology, chemistry, physics, biology, automation, and food technology labs.

Demarigny's research interests span food microbiology, dairy technology, sensory analysis, and fermentation processes. His work focuses on microbial ecology in food systems, development of innovative food ingredients, biopreservation techniques, and optimization of fermentation processes. He has led several significant projects including the SMARTIB project (since 2023) on online fermenter monitoring, development of bacterial strains for food texture improvement, and increasing shelf life of antimicrobial compound-free food products.

His publication record demonstrates expertise in microbial interactions in food systems, cheese technology, electronic nose applications for food quality assessment, and valorization of food by-products through fermentation. His research shows a consistent focus on practical applications of food microbiology to improve food quality, safety, and sustainability.

• SMARTIB project (2023-present): Online fermenter monitoring using spectral methods and sensors for process optimisation
• NeOse® apparatus application for monitoring Comtés cheese ripening
• Development of bacterial strains to combat weeds on sports pitches
• Innovative food ingredients development using sticky substance-producing bacteria
• Extended shelf life solutions for antimicrobial compound-free food products

Demarigny has supervised multiple PhD students including Marion Dalmasso (2006-2009), Annabelle Verra (2008-2011), Laetitia Gemelas (2012-2015), Justine Godart (2017-2020), and currently supervises César Rodriguez Fano (2024-2027). His mentorship focuses on microbial ecology in food systems, fermentation technology, and food safety applications.