Dr. Philippe Fravalo
- 1993, Master’s degree in cellular and molecular biology
- 1997, Doctorate in biological sciences
French researcher specializing in the transmission of foodborne pathogenic bacteria from primary production (poultry and swine) to food distribution, including meat cutting and processing. As a specialist in bacterial typing and screening, he has developed research programs aimed at establishing Salmonella and Listeria monocytogenes contamination risk factors in pig farms.
From 2004 to July 2008, in charge of the research and scientific and technical support team for the poultry and pig food hygiene division of the “Agence Française de Sécurité Sanitaire des Aliments”, in Plougragan. This establishment is the national reference laboratory for Salmonella and Campylobacter.
In 2008, he joined the Research Chair in Meat Safety at the veterinary medicine faculty of UdeM in Saint-Hyacinthe to develop teaching and research activities, particularly on Campylobacter in poultry.
2011, associate professor at the Faculty of Veterinary Medicine at UdeM in St-Hyacinthe
2012, member of the Expert Committee (CES) of the French Agency for Food, Environmental and Occupational Health Safety (ANSES)