Dr Yvan Le Marc

• Mathematician, working in the field on predictive microbiology. Joined the Institute of Food Research in 2001.
• Has been participating in several projects funded by UK government and EU for the development and validation of mathematical models in various structured foods.
• His PhD focused on the modelling of the kinetics of Listeria at the growth limits.
• His current activities also concern the development of fundamental understanding of the bacterial growth in colony.

Main interests:

• Dynamic modelling of bacterial growth.
• Modelling the growth/ no growth boundary of pathogens.
• Databases on microbial responses to food environments.
• Development of user-friendly interfaces for predictive software tools.

Selected references:

• Le Marc Y., Plowman J., Aldus C.F., Munoz-Cuevas M., Baranyi J., Peck, M.W. (2008). Modelling the growth of Clostridium perfringens during the cooling of bulk meat. Int. J. Food Microbiol. 128: 41-50.
• Le Marc Y., Valík L., Medveďová A. (2009). Modelling the effect of the starter culture on the growth of Staphylococcus aureus in milk. Int. J. Food Microbiol. 129: 306-311.
• Le Marc Y., Pin C., Baranyi J. (2005). Methods to determine the growth domain in a multidimensional environmental space. Int. J. Food Microbiol. 100: 3-12.
• Le Marc Y., Huchet V., Bourgeois C.M., Guyonnet J.P., Mafart P., Thuault D. (2002). Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. Int. J. Food Microbiol. 73. 219-237.
• Elfwing A., Le Marc Y., Baranyi J. and Ballagi A. (2004). Observing the growth and division of large number of individual bacteria using image analysis. Appl. Environ. Microbiol. 70. 675-678.