Dr Irene De Guidi
Dr De Guidi joined the Institute Agro at the beginning of 2023, as temporary lecturer in Microbiology. She is affiliate to the IHEV (Institute of Higher Studies in Vine and Wine) and carries out her scientific research within the mixed research unit SPO (Sciences for Enology) of the French National Research Institute for Agriculture, Food and Environment (INRAE).
She obtained a master’s degree in Cellular and Molecular Biology in Italy in 2017, followed by a PhD in Biotechnology and Microbiology in France, in 2021. She carried out her doctoral studies at INRAE’s SPO research unit and Institute Agro of Montpellier, in project funded by the European Union, as part of the Marie Skłodowska-Curie program “Aromagenesis”.
She has always combined research and teaching, working as a teaching laboratory assistant during her master’s degree, as a pedagogical tutor in microbiology and as teacher at several French universities (Nimes, Avignon and Montpellier) during her PhD.
After a post-doc in collaboration between the INRAE, the French Government and one of the world most important developers of oenological yeasts, the enterprise Lallemand, she started teaching microbiology to master students in Montpellier and recently joined the Vinifera team.
Vinifera Teaching:
Irene is responsible for the practical classes of wine microbiology and fermentation section, in the Enology and in the Wine Processing module(s).
She also contributes to the French Master in Vine and Wine, and to the Engineer programme’s Viticulture – Enology specialty in addition to the National Diploma in Enology (DNO), where she is in charge of the microbiology classes and participates to the physicochemical wine analysis practical activities.
Research Interests:
Dr De Guidi performs research in the research Unit Science for Enology (Institut Agro, INRAE, University of Montpellier).
The heart of her research is the link between genotype and phenotype in the yeast Saccharomyces cerevisiae using quantitative genetic approaches. Her key research areas are genetics and genomics of wine yeasts, focusing on the deciphering of molecular bases of wine yeast properties and the development of knowledge and tools to improve oenological yeasts trough breeding strategies. During her doctoral studies, she studied the genetics behind the formation of sulfur compounds during alcoholic fermentation, and now expanded the research to other important properties of wine yeast in alcoholic fermentation.
Contact: irene.de-guidi@supagro.fr
