|Toulouse White Biotechnology||Start-up Partnership Manager||France|
Challenges and opportunities of fermentation in food processing
Damien Michelon is start-up partnership manager at TWB, TWB provides a concrete response to companies and entrepreneurs in biotechnology to develop products and processes with biobased raw materials, from laboratory level to pre-industrial pilot level in partnership with Toulouse Biotechnology Institute (TBI) and CRITT-Bio-industries. Committed in the development of innovation, TWB supports startups by hosting them (laboratories, offices) and provides services to accelerate their development.
Damien has a PhD degree in Food Sciences from the University of Burgundy, France, and a MSc in Bioproducts and Bioprocess from AgroParisTech, France. Its research interest focused on the microbiological cheese making process (INRAE). Then, he worked 5 years at ANSES (National French Agency for sanitary safety) as scientific project manager in Food Safety in the framework of the European Union Reference Laboratory for Listeria monocytogenes. With an experience as co-founder of AgTech start-up, he now has been working for two years at TWB to support Entrepreneurs and start-up to develop sustainable industrial biotech processes including FoodTech.