Mérieux NutriSciences' teams include a large number of experts in different scientific areas, more than 80 of them holding a PhD. The list of experts displayed below presents you some of our global experts.
Corporate Scientific Director, Mérieux NutriSciences
Samim Saner is a scientist with more than 25 years of industrial and academic experience in food safety. He is currently the Corporate Scientific Director, Chemistry and Molecular Biology at Mérieux NutriSciences. After completing his BSc on Chemical Engineering at Istanbul Technical University and MSc on Plant Biochemistry at Vienna Technical University and Bogazici University, he worked on environmental microbiology during his PhD at Bogazici University. He also received a diploma degree at The Royal Institute of Public Health in London on Food Hygiene.
In 1991, he started working for Kalite Sistem Laboratories which was later acquired by Mérieux NutriSciences. Besides his professional position, Samim is a founding member and President of the Turkish Food Safety Association since 2003.
Samim is a part time lecturer in Chemistry Department of Bogazici University. He also serves in numerous national and international organizations or committees as a regional chairman or member, including the Regional Committes of EHEDG-European Hygienic Design Group, Regional Affiliation of the IAFP-International Association for Food Protection, Scientific Board of the Poultry Manufacturers Association and Food Allergy Task Force of the ILSI’s (International Life Science Institute).
Samim has published several scientific and technical articles and book chapters and has given talks in various congresses and seminars in the fields of global food safety, food safety management systems, food legislation, antioxidants, packaging chemistry and pesticides. Samim is the editorial board member of Journal of Food Analytical Methods, British Food Journal, and Mediterranean Journal of Nutrition and Metabolism.
Françoise Le Vacon
Scientific Director, Biofortis France
PhD in Biology
Dr. Françoise Le Vacon is an expert in Molecular Biology. In 1996, she founded Atlangene Applications, which is now integrated within Biofortis.
Francoise obtained a Master’s degree in Cellular and Molecular Biology from the University of Rennes, France, in 1985. She then obtained a PhD from the Faculty of Sciences at the University of Nantes, France, having carried out work of key importance at the INSERM U211 laboratory under Prof. Francine Jotereau, on the subject of “Murin’s Lymphomas induced by Abelson Virus” in 1990.
Following various assignments at the Hôpital Cochin and Institut Pasteur in Paris, and the Johns Hopkins Hospital and National Institute of Health in the U.S., she has held research and development managerial positions for the last 20 years. She has also worked as a researcher at the René Gauducheau Centre for Cancer Care in Nantes, and as a laboratory manager at the Grenoble Transfusion Center. She joined Silliker France in 2007 as the Molecular Biology Laboratory Manager in Food Quality and Safety, with expertise in food allergens.
As Microbiota Research Program Director at Biofortis, Françoise set up a platform for the study of bacterial ecosystems for nutrition and health.
In 2011, Françoise received the French National Order of Merit for her contribution to science.
Division Vice President, Scientific Affairs Director & Microbiology, North America
PhD in Microbiology
Dr. Timothy A. Freier is a food microbiologist with more than 25 years of experience. He is currently the Division Vice President, Scientific Affairs and Microbiology, North America, at Mérieux NutriSciences and was previously Senior Director, Global Food Safety Innovation at Cargill.
Tim earned his degree in biology from Augustana University, Sioux Falls, and then his Master’s degree and PhD in microbiology from Iowa State University. He conducted his postdoctoral work at Oregon State University.
Throughout his career, he has published several journal articles, book chapters and patents, and has given numerous presentations on a variety of topics relating to food safety. He was a co-developer and instructor for the American Meat Institute’s “Advanced Listeria Intervention and Control Workshop”, and served on the institute’s scientific affairs and grant review committees.
Tim has chaired several committees, including the Grocery Manufacturer’s Association (GMA) Microbiological Safety Committee, the GMA’s Task Force on the Control of Salmonella in Low-Moisture Foods, and the International Association for Food Protection (IAFP) Meat and Poultry Professional Development Group, He has served two terms on the U.S. National Advisory Committee on Microbiological Criteria for Foods.
Food Science Center Team Leader China
PhD in Biomedical Engineering
Dr. Phyllis Hu obtained a Master’s degree in Microbiology from Huazhong Agricultural University, and her PhD in Biomedical Engineering from Shanghai Jiao Tong University in 2013.
Phyllis has more than 10 years of experience in microbiology and spent one year in the U.S. carrying out research work. She is now Food Science Center Team Leader for Mérieux NutriSciences in China, where she manages various projects and specializes in microbial risk control solutions.