Posted: 23 May 2017 |
Food Safety and Hygiene Consultant.
François Bourdichon is a trained microbiologist from Pasteur Institute, Paris. With over 20 years of experience, he works as Food Safety, Microbiology and Hygiene Consultant for the food industry, with a focus on dairy, infant nutrition and confectionery. He specialises in microbial risk analysis, food safety and hygiene, food microbiology, fermentation and bio-preservation.
He has been delegate for France at the International Dairy Federation (IDF) since Since 2010 and elected chair since 2018 of the Standing Committee on Microbiological Hygiene (SCMH). He represents IDF at international organisation technical committee (ISO TC 34 / SC 9, Codex Alimentarius CCFH, FAO, WHO).
He has been collaborating with New Food since issue #2 of 2010.