def-Micard-A4 CV IATE agent X

AXE 2 Curriculum Vitae: Valérie Micard
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Current position •
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Professor in Food Science and Human Nutrition, Montpellier SupAgro Head of the Doctoral School “Food Science-­‐Food Process”, Montpellier University •
Past positions Teaching activities 2011-­‐2012: Visiting Professor-­‐ UEF-­‐ Department of Clinical Nutrition-­‐Food and Health Research Center-­‐ Kuopio-­‐
Finlande July 2008-­‐present: Professor Montpellier SupAgro 1998-­‐2008:Assistant Professor Montpellier SupAgro 1996: Research Engineer -­‐ Novo Nordisk A/S (Bagsvaerd, Danemark)-­‐ SCA Mölnlycke (Göteborg, Suède) Education •
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Impact of the structure of the food matrix on its nutritional properties Keywords: matrix effect; food structure; controlled release; cereal foods; legume; pasta; aleurone; ferulic acid; arabinoxylans; gluten. Project management Scientific expertise Participation in projects / programmes •
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Scientific distinction and fellowship awards •
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2011-­‐ Fellowship Awards OCDE 2011-­‐ Fellowship Awards – Franco-­‐Finnish Association for The Scientific and Technical Research 2011 – Invited Researcher – Area Health and Medicine – Franco-­‐Norvegian Foundation for The scientific and Technical Research and Industrial development. 2009 -­‐ “Researcher of the Future” – Prize of the Languedoc-­‐Roussillon Area – France 1997 -­‐ “Médaille de Bronze” of The Association of Chemists, Engineers of Food Industries 1996 -­‐ National Price of Technological Innovation “Les Millésimés Europol'Agro”, Paris-­‐Reims Foundation Name: MICARD Nationality: French Email: [email protected]; Tel: +33 4 99 61 28 89 Other skills •
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From Licence (Undergraduate-­‐Bachelor) to Master degrees (240 h/year): Food Biochemistry; Food Physico-­‐Chemistry; Food Sciences; Human Nutrition and Functional food •
HDR (Capability to Manage Research) in Life Sciences – Montpellier II University 2006 PhD in Food Sciences – Universities of Paris VII, Paris XI and ENSIA 1993-­‐1996 Engineer in Agronomy – Speciality Sciences & Techniques of Agricultural and Food Industries -­‐ National Agronomical Institutes of Rennes and Paris 1989-­‐1993 Research topics of interest •
European Contract FAIR (CT96-­‐1979): « Wheat gluten as biopolymer for the production of renewable and biodegradable materials» [1996-­‐2000] European Project AIR (1-­‐CT92-­‐0026): « New processes for the biological transformation of agricultural residues for the production of high added value flavours » [1992-­‐
1996] Project Coordination : • International project PHENOMAT -­‐Structure of aleurone fraction: impacts on bioavailability and health effects of ferulic acid [2009-­‐2013] • Regional project SupAgro-­‐AgroParisTech-­‐CHU Montpellier-­‐Durum wheat and legume-­‐enriched pasta: impact of the structure on its Glycaemic and Insulinemic Index and on satiety [2010-­‐2011] • National Research Project-­‐ ANR « PASTALEG »-­‐ National Research Program in food and human nutrition [2006-­‐
2009] Workpackage leader • ANR Project WHEAFI : anti-­‐inflammatory properties of different sources of wheat grain dietary fibres [2011-­‐
2013 Participation in projects • European Contract QLRT (2001-­‐02208): « Novel cross-­‐
linking enzymes and their consumer acceptance for structure engineering of foods » [2001-­‐2005] Key Publications / Communications Petitot, M., Brossard, C., Barron, C., Larré, C., Morel, M.-­‐H. & Micard, V. (2009). Modification of pasta structure induced by High drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates. Food Chemistry, 116, 401–412. Petitot, M., Abecassis, J. & Micard, V. (2009). Structuring of pasta componenets during processing : impact on starch and protein digestibility and allergenicity. Trends in Food Science & Technology, 20, 521-­‐532. Petitot, M., Barron, C., Morel, M.-­‐H. & Micard, V. (2010). Impact of legume flour addition on pasta structure: consequences on its in vitro starch digestibility. Food Biophysics, 5, 284-­‐299. Petitot, M. & Micard, V. (2010). Legume fortified pasta. Impact of drying and precooking treatments on pasta structure and inherent in vitro starch digestibility. Food Biophysics, 5, 309-­‐320. Rosa, N., Barron, C., Gaiani, C., Dufour, C. & Micard, V. (2013). Ultra-­‐fine grinding increases the antioxidant capacity of wheat bran. Journal of Cereal Science 57, 84-­‐90. Rosa, N. Dufour, C., Lullien-­‐pellerin, V. & Micard, V. (2013). Exposure or release of ferulic acid from wheat aleurone: Impact on its antioxidant capacity" Food Chemistry, 141, 2355-­‐2362. The Ingénierie des Agropolymères et Technologies Emergentes is a joint research centre of INRA, CIRAD, University Montpellier II and
SupAgro