Florence Valence is a research engineer. She obtained her PhD thesis in 1997 in bacteriology by focusing on lysis mechanisms of starters involved in the ripening of emmental cheese. After a 5 years’ experience in private company working in animal nutrition, she joined INRAE at STLO “Science and Technology of Milk and Eggs” research unit, in order to create an international center for microbial resources (CIRM) dedicated to the preservation, the enrichment and the promotion of the microbial diversity.  Florence has been particularly involved in the creation of the CIRM dedicated to food related bacteria (CIRM-BIA), which constitutes one of the 5 Collections of the network CIRM.  She is now the manager of the CIRM-BIA, which host more than 4,000 strains of bacteria related to fermented foods and bio-preservation which are as diverse as possible (160 species, 30 genera).  

In this context Florence is particularly interested by fermented foods and all bacteria which can be associated with these ecosystems, especially those responsible for fermentation process, such as Lactic Acid Bacteria. She is implicated in many research project dedicated to food fermentation. With perspective to share her research on fermented foods with as many people as possible, she also promotes a participatory approach for CIRM-BIA experimentations and she is involved in several citizen science research projects.