After obtaining a PhD in 2005 on the genetics of Streptococcus thermophilus from the University Henri Poincaré in Nancy, France, Frédéric Borges pursued a postdoctoral position at the University of Ulm in Germany from 2005 to 2007, to decipher the adhesion factors of Streptococcus agalactiae. Since 2007, he has served as a Professor developing his research in food microbiology at the Laboratory of Biomolecular Engineering LIBio, and teaching microbiology, biotechnology, and statistics at ENSAIA - University of Lorraine. His research activities focus on the engineering of fermented food ecosystems, with the primary objective of developing innovative strategies for manipulating microbial community cultures of interest to the food industry. With a particular emphasis on biopreservation, his research aims to improve food safety and prolong shelf-life, thereby contributing to the reduction of food waste.
