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Maxence Blanchet

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.



Works at

Affiliated as doctoral student at Department of Food, Nutrition and Culinary Science
Lärarutbildningshuset, Plan 4, Lärarutbildningshuset Umeå universitet, 901 87 Umeå

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.


Research groups

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