Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free:

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site:, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Google Analytics

Targeted advertising cookies


The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at or by post at:

24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal AgroParisTech UPSay Institut Carnot Qualiment

Home page

MEchanisms of protection of bacterial membrane Lipids by OligosacchariDes (MELODy)

MEchanisms of protection of bacterial membrane Lipids by OligosacchariDes (MELODy)

MEchanisms of protection of bacterial membrane Lipids by OligosacchariDes (MELODy)
A PhD offer is proposed to begin in October/November 2018.

Context and objective

Lactic acid bacteria (LAB) are widely used for many food, chemical and pharmaceutical applications. During production and long term stabilization of LAB concentrates, cells undergo different kinds of environmental stresses affecting both their viability and their technological properties. The cell membrane is the main target of stress injury and protective molecules such as simple disaccharides are often added to limit membrane damage. Recently, oligosaccharides with different polymerization degree have been reported as promising molecules but their mechanisms of protection need to be elucidated. The proposed work will investigate the interactions between fractions of oligosaccharides of different polymerization degree and biomimetic membranes of lactic acid bacteria. This PhD project is a part of a European project PREMIUM (MSCA-RISE n°777657) aiming at preserving micro-organisms by using oligosaccharides and eco-friendly processes.

Proposed work

The PhD student will have to:

  • Perform a literature review of studies of lipid membrane degradation of bacterial cells when facing environmental stresses and the mechanisms of protection by oligosaccharides. Focus on relevant methods for characterizing membrane properties.
  • Plan and perform appropriate experimental investigations for producing bacterial cells and biomimetic membranes
  • Implement and adapt methods  for characterizing the interactions between membranes (real and biomimetic) and oligosaccharides in environmental stressful conditions taking place during production/stabilization processes.

Desired skills

  • Master or engineering degree is mandatory to apply for a PhD
  • Biochemistry and biophysics of lipids.
  • Applied microbiology, chemical/process engineering. Knowledge on process of production and preservation of microorganisms will be a plus.
  • Basic knowledge on Cryobiology
  • Ability to perform experimental lab work
  • Ability to work in a multi-disciplinary team
  • Fluent English for communication and writing mandatory. Knowledge of French will be a plus


Standard INRA contract for PhD students: 1760 € per month (gross)

Places of work

UMR782 INRA / AgroParisTech, Food Process Engineering and Microbiology unit (Génie et Microbiologie des Procédés Alimentaires – GMPA), F-78850 Thiverval-Grignon, France.
Some activities at IJPB (INRA Versailles) and BIA (INRA Nantes);
In the frame of PREMIUM project: 6 months in CIDCA-CONICET (Argentina) and 3 months in Asymptote-GE Healthcare (UK).

Download documents