Vinifera / Who are we? / Our team / Irene De Guidi
Dr.

Irene De Guidi

Associate Professor, Institut Agro Montpellier

Dr. De Guidi obtained a master’s degree in Cellular and Molecular Biology in Italy in 2017 and earned her PhD in Biotechnology and Microbiology in France in 2021. She carried out her doctoral studies at INRAE’s SPO research unit and Institut Agro Montpellier, in a project funded by the European Union as part of the Marie Skłodowska-Curie program “Aromagenesis.”

After a postdoctoral fellowship in collaboration with INRAE, the French Government, and one of the world’s leading developers of oenological yeasts, Lallemand, she joined Institut Agro Montpellier and the Vinifera program in 2023 as a lecturer in Microbiology.

Since 2024, she has been an Associate Professor in microbial systems for enology and the agri-food industry at Institut Agro Montpellier. She is affiliated with the Vine and Wine Pole and conducts her scientific research within the mixed research unit SPO of the French National Research Institute for Agriculture, Food, and Environment.

Vinifera Teaching:

Irene is responsible for the practical classes in wine microbiology and the fermentation section of the Enology module. She also contributes to the knowledge reinforcement in microbiology and lab practices to newly arrived first-year students, helping them consolidate their foundational skills. Additionally, she takes part in the integration events between French agronomy engineering students and Vinifera students.

Research interests:

Her research focuses on the genetics of oenological yeasts, particularly on the link between genotype and phenotype for traits of interest during alcoholic fermentation in Saccharomyces cerevisiae, using approaches that combine quantitative genetics, gene expression analysis, and targeted modifications via CRISPR-Cas9.

She is also interested in yeast-yeast interactions within microbial communities, exploring the genetic mechanisms underlying resource competition and developing experimental evolution strategies to optimize multi-species fermentations in an agri-food context.
irene.de-guidi@supagro.fr
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