Vincent Monclus

The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production

G. D. Valle, R. Thomopoulos, P. Buche, 2017 .

Life cycle assessment of the production of stabilized lactic acid bacteria for the environmentally-friendly preservation of living cells

B. Perret, F. Fonseca, C. Pénicaud, 2018 .