Dr. Marie-Hélène Desmonts is an engineer from ENSAIA (National School for Agronomy and Food Science) in Nancy (France) and obtained a PhD in Food Science from the University of Strasbourg (France) about irradiation of meat products.
She is a Senior Food Project Manager at Aerial with a long experience in the characterisation of the quality (sensory properties) and safety (classical microbiology and molecular biology) of food. She is involved in numerous studies in these fields for the food industry. She has been involved in national and european research and development projects for better food. She is also responsible for Aerial’s accredited sensory analysis laboratory.
Workshop 1 : “Around mangoes irradiation”: Francois Van der Stappen and Florent Kuntz will present the process and dosimetry aspects of X-ray treatment of mangoes for phytosanitary purposes. Dalal Werner and Marie Hélène Desmonts will present examples of methodologies that can be implemented in sensory analysis and physicochemistry for the study of these irradiated fruits.
Workshop 2 : “Around coriander treated with low energy electrons”: Mirjad Keka will present the low energy electron beam treatment (LEEB) of coriander for decontamination. Dalal Werner and Marie Hélène Desmonts will present examples of methodologies that can be implemented in sensory analysis and physicochemistry for the study of these irradiated seeds.