My PhD is part of the EU-funded HealthFerm project. I am exploring the uses and representations of fermented food products in Europe, to contribute to the shift towards more sustainable food systems.
PhD student since May 2023, I am focusing on the uses and perception of fermented -especially plant-based- food products in Europe. I have an interdisciplinary education and graduated in a MSc in Nutrition and Food Science (2020) and in a MSc in Social Sciences Applied to Food (2021). Both backgrounds are useful and complementary to me, as I am interested in the links between human and microbial communities.
The actual meat consumption rises global issues, mainly health and environment-wise. The Healthferm project will help to tackle this problem. This EU-funded project aims at investigating health effects and consumer perception of some plant-based fermented foods (PBFF), especially cereals (wheat and oat) and pulses (faba beans, yellow pulses). As part of this project, I will lead an ethnographic study among 3 European countries (France, Sweden, Romania), to observe and understand the uses and representations of PBFF in different European food cultures. A deep understanding of the cultural representations of PBFF and fermented products in general can be used to implement efficient product development strategies and communication plan.