Dr. Mathieu Gand MSc
Mathieu Gand obtained his Master degree in Microbiology and Food Safety at the University of Montpellier 1 (UM1) (France) in 2013. His master thesis focused on characterisation of the spoilage ability of strains isolated from poultry meat and the influence of bioprotective cultures. In February 2014, he started to work at the University of Liège (ULg) on the FLORPRO project in close collaboration with industrials of the food sector in Wallonia, for the improvement of the microbiological and sensorial quality of their products. At the same time, he initiated a project for the characterisation of psychrophilic Clostridium triggering spoilage in meat products conserved at -1.5°C and under vacuum atmosphere.
Since November 2015, Mathieu Gand works at Sciensano as a PhD student on the project SALMSTID (funded by FPS: Public Health) which has for objective to develop a new, fast and accurate geno-serotyping method for the identification of Salmonella serotypes frequently isolated from poultry and pork in Belgium.