Eric Dugat-Bony

Eric Dugat-Bony is research scientist and microbial ecologist at INRAE’s Paris-Saclay Food and Bioproduct Engineering Research Unit (SayFood). His research aimed at understanding how biotic (e.g. microbial interactions) and abiotic (e.g. NaCl content) factors affect the stability and functioning of  microbial communities in fermented foods. In recent years, his research has focused on characterizing food metaviromes to elucidate how bacteriophages shape the assembly and functioning of microbial communitties involved in food fermentation. His main model ecosystems include cheese rinds, plant-based cheese alternatives, and fermented vegetables. 
https://orcid.org/0000-0002-5182-0063 
https://www.researchgate.net/profile/Eric-Dugat-Bony

Supervisor of the Doctoral Candidate 1's Project.