Laurent Dufossé

Professor of Food Science, Reunion Island University

Laurent Dufossé, has held the position of Professor of Food Science since 2006, at the Reunion Island University, which is located on a volcanic island in the Indian Ocean, off the coast of Africa, near Madagascar and Mauritius. The island is one of Europe’s and France’s overseas territories with almost one million inhabitants and the university has 15,000 students. Previously, Professor Dufossé was a researcher and senior lecturer at the Université de Bretagne Occidentale, Quimper, Brittany, France. He attended the University of Burgundy, Dijon, where he received his PhD in Food Science in 1993 and has been involved in the field of biotechnology of food ingredients for more than 28 years. Before joining the University he was Research Project Leader at private companies such as Sanofi-SKW or Lesaffre in charge of natural aroma production using fermentation.

His main research over the last 20 years has focused on microbial production of pigments and studies are mainly devoted to aryl carotenoids (such as isorenieratene and hydroxyl derivatives), C50 carotenoids, azaphilones and anthraquinones. Links of these researches with applications to food science are established within the cheese industry, the sea salt industry, etc.

After being kidnapped for some years by the administration of his University in order to build the Food Science and Technology Department there, he “escaped” some years ago in order to have more time for research.


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