Remy Cachon

Prof. Rémy Cachon has worked in the field of biotechnological processes since 1989. He is especially interested in the effects of gases on microorganisms and food quality, and in developing original processes using gases. His main fields of application are: bioreactors modeling, lactic acid fermentation, alcoholic fermentation, production of yeast biomass, lactic starters and probiotics, food quality, and modified atmosphere packaging. Prof. Cachon has managed and participated in several R&D...See more

Prof. Rémy Cachon has worked in the field of biotechnological processes since 1989. He is especially interested in the effects of gases on microorganisms and food quality, and in developing original processes using gases. His main fields of application are: bioreactors modeling, lactic acid fermentation, alcoholic fermentation, production of yeast biomass, lactic starters and probiotics, food quality, and modified atmosphere packaging. Prof. Cachon has managed and participated in several R&D projects (national, international, and industrial). He is also actively involved in the training and supervision of graduate students. Prof. Cachon has co-authored indexed articles, patents, technical papers, and congressional presentations. He is also regularly required as an expert for French and European research agencies. In France, AgroSup Dijon is one of the first public "Grands Établissements" for the training of engineers in the fields of Agronomy and Agro-Food. It is part of the French Ministry of Food, Agriculture and Forestry, and of the Ministry of Higher Education and Research. See less