UMR Fromage at VetAgro Sup, France
Academic and Professional Background:
Dr. Christian Coelho obtained his Master’s degree in Environmental Chemistry from Université Paul Sabatier (2006) and a Ph.D. in Environmental Sciences from Université Blaise Pascal (2009). He served as an Assistant Professor in Food and Wine Science at the University of Burgundy (2011-2020) and co-led the National Diploma of Enology. In 2021, he joined VetAgro Sup as an Associate Professor, co-leading the Agriculture Environment Health and Territory program.
Research and Innovations:
Dr. Coelho’s research focuses on the impact of agricultural practices on the quality of fermented foods, particularly wine and cheese. He has authored 34 scientific papers, 2 review papers, and holds 2 patents, with an h-index of 20. His ongoing projects include the COST Pimento Programme and various FNADT and FEADER programs. He collaborates with international institutions and industry partners, enhancing the sustainability of food systems.
Contributions and Leadership:
A dedicated mentor, Dr. Coelho has supervised 5 PhD students and 24 Master’s students. He is actively involved in interprofessional associations focused on terroir-specific products and is leading initiatives on the cartography of fermented foods through the PIMENTO COST action.
Publication Top Notes:
- Data fusion of HS-SPME-GCMS, NIRS, and fluorescence, using chemometrics, has the potential to explore the geographical origin of gentian rhizomes
Food Chemistry
2024-10 | Journal article
DOI: 10.1016/j.foodchem.2024.141564
- Exploring the Impact of French Raw-Milk Cheeses on Oxidative Process Using Caenorhabditis elegans and Human Leukocyte Models
Nutrients
2024-06-13 | Journal article
DOI: 10.3390/nu16121862
- Élimination de molécules phytosanitaires par des voies biologiques
Revue des oenologues
2024-01-01 | Book chapter
- Produire des vins sans résidus quantifiables – Synthèse des résultats de 4 ans d’étude
Revue des Oenologues
2023-07-01 | Book chapter
- Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes
Foods
2023-01-19 | Journal article
DOI: 10.3390/foods12030468
- Mid-infrared spectroscopy combined with multivariate analysis and machine-learning: A powerful tool to simultaneously assess geographical origin, growing conditions and bitter content in Gentiana lutea roots
Industrial Crops and Products
2022-11 | Journal article
DOI: 10.1016/j.indcrop.2022.115349
- Spectroscopic and microscopic characterization of dipicolinic acid and its salt photoproducts – A UVc effect study on DPA in solution and in bacterial spores
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
2022-11 | Journal article
DOI: 10.1016/j.saa.2022.121502
- L’évolution du marketing digital par la filière viticole au service des consommateurs
Revue des oenologues
2022-09-01 | Book chapter
- Typicité chimique et sensorielle des vins issus de terroirs volcaniques – Cas du gamay de l’AOC Côtes d’Auvergne
Revue des oenologues
2022-04-01 | Book chapter
- Multispectral fluorescence sensitivity to acidic and polyphenolic changes in Chardonnay wines – The case study of malolactic fermentation
Food Chemistry
2022-02 | Journal article
DOI: 10.1016/j.foodchem.2021.131370
- Analytical combinations to evaluate the macromolecular composition of extracellular substances (ECS) from Lactobacillus plantarum cell culture media
Analytical and Bioanalytical Chemistry
2021-01 | Journal article
DOI: 10.1007/s00216-020-03022-8
- Influence of regionality and maturation time on the chemical fingerprint of whisky
Food Chemistry
2020-09 | Journal article
DOI: 10.1016/j.foodchem.2020.126748
- How Chemical and Sensorial Markers Reflect Gentian Geographic Origin in Chardonnay Wine Macerated with Gentiana lutea Roots?
Foods
2020-08-05 | Journal article
DOI: 10.3390/foods9081061
- New advances on the Brettanomyces bruxellensis biofilm mode of life
International Journal of Food Microbiology
2020-04 | Journal article
DOI: 10.1016/j.ijfoodmicro.2019.108464
- Effect of ageing on lees and distillation process on fermented sugarcane molasses for the production of rum
Food Chemistry
2020-01 | Journal article
DOI: 10.1016/j.foodchem.2019.125405
- Sulfites and the wine metabolome
Food Chemistry
2017-12 | Journal article
DOI: 10.1016/j.foodchem.2017.05.039