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GOMAND Faustine

GOMAND Faustine

  • Statut : Ancien membre
  • Adresse mail : faustine.gomand@univ-lorraine.fr
  • Spécialité : Adhesive interactions between bacteria and food components
  • CV : Télécharger

Activités :

Research overview

My research lies at the interface between microbiology, food science, fluid mechanics, and applied mathematics. I am interested in adhesive interactions occurring between bacteria and food components and common characteristics they would share beyond species specificities. I also study how these interactions get impacted in case of exterior stresses such as shearing, which could occur during food manufacturing, as some bacterial surface components involved in adhesion such as pili may be damaged by shearing.

For my Ph.D. project, I mostly worked with Lactic Acid Bacteria (LAB) and dairy matrices, which adhesive interactions I studied both experimentally and through numerical and analytical modelling. LAB are utilized in numerous applications in food industry and in dairy foods in particular. Most strains are likely to feature a probiotic potential and therefore need to remain both available and active when delivered in the intestines. By getting a grasp on their interactions with the food matrix, we will be able to optimize their accessibility throughout the digestion process, thus improving the efficacy of their delivery in the gut.

Awards

Fulbright grantee 2017-18: French-American research grant (national competition, French-American Fulbright committee). Nine-month stay in the United States (Jan-Oct 2018), including two months at the Flatiron Institute, NYC, Center for Computational Biology (CCB), within the group Biophysical Modeling; to know more about Fulbright scholarships programs, click here.

Lorraine Université d'Excellence (LUE) grantee 2017-19; to know more about LUE programs, click here.

Publications

Under review by co-authors.

  • Elastic dumbbells in a shear flow: dynamics and damages. F. Gomand, W.H. Mitchell, S.E. Spagnolie. Under review by co-authors. Targeted journal: Journal of Fluids and Structures.
  • How to model cheese structuration? An overview of mathematical frameworks and perspectives for further development. F. Gomand, C. Gaiani, F. Borges, S.E. Spagnolie. Under review by co-authors. Targeted journal: Journal of Rheology.

2020

  • Shaving and breaking bacterial chains with a viscous flow. F. Gomand, W.H. Mitchell, J. Petit, J. Burgain, F. Borges, S.E. Spagnolie, C. Gaiani. Soft Matter. Accepted (24/08/2020).
    Accepted version available here.

2019

  • Adhesive Interactions Between Lactic Acid Bacteria and β-Lactoglobulin: Specificity and Impact on Bacterial Location in Whey Protein Isolate. F. Gomand, F. Borges, J. Guerin, S. El-Kirat-Chatel, G. Francius, D. Dumas, J. Burgain, C. Gaiani. Frontiers in Microbiology, 2019, 10:1512. Open access.
  • Food matrix design for effective Lactic Acid Bacteria delivery. F. Gomand, F. Borges, J. Burgain, J. Guerin, A.M. Revol-Junelles, C. Gaiani. Annual Review of Food Science and Technology, 2019, 10(1): 285-310. E-print available here.

2018

  • High-throughput screening approach to evaluate the adhesive behavior of bacteria to milk biomolecules. F. Gomand, F. Borges, J. Burgain, J. Guerin, C. Gaiani. Food Hydrocolloids, 2018, 84:537-544.
  • Adhesive interactions between milk fat globule membrane and Lactobacillus rhamnosus GG inhibit bacterial attachment to Caco-2TC7 intestinal cell. J. Guerin, C. Soligot, J. Burgain, M. Huguet, G. Francius, S. El-Kirat-Chatel, F. Gomand, S. Lebeer, Y. Le Roux, F. Borges, J. Scher, C. Gaiani. Colloids and Surfaces B: Biointerfaces, 2018, 167:44-53

2017

  • Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation? J. Guerin, J. Burgain, F. Gomand, J. Scher, C. Gaiani. Critical Reviews in Food Science and Nutrition, 2017, 1-13.

Research Gate

Conferences

2019

  • Oral communication, Fluid and Elasticity, Spain. F. Gomand, W.H. Mitchell, S.E. Spagnolie. Dynamics of elastic dumbbells and chains in a shear flow.
  • Oral communication, International Probiotic Conference, Czech Republic. F. Gomand, W.H. Mitchell, J. Petit, J. Burgain, F. Borges, S.E. Spagnolie, C. Gaiani. The impact of shear stress on bacterial functionality and bacterial physical state: a theoretical and experimental study.
  • Poster, Séminaire SIReNa, France. F. Gomand, F. Borges, J. Burgain, J. Guerin, C. Gaiani. High-throughput screening approach to evaluate the adhesive behavior of bacteria to milk biomolecules.

2018

  • Oral communication, 3rd Food Structure and Functionality Symposium, Canada. F. Gomand, F. Borges, J. Burgain, J. Guerin, C. Gaiani. Screening adhesive interactions between lactic acid bacteria and dairy components for designing functional food matrices.

2017