Bayen, St茅phane
Associate Professor;
Departmental Chair
PhD in Analytical Chemistry, Department of Chemistry, National University of Singapore.
Dipl么me Ing茅nieur Chimiste (M.Eng.), Ecole Nationale Sup茅rieure de Chimie, Montpellier, FR
Master of Science (MSc.), Department of Chemistry, National University of Singapore
Dr St茅phane Bayen is an Associate Professor in the Department of Food Science and Agricultural Chemistry at 不良研究所. His research interests include (i) analytical chemistry applied to the detection of trace contaminants and their metabolites in food and the environment, (ii) the fate of contaminants (contaminant chemistry; bioaccumulation mechanisms involved in the contamination of foodstuff; behavior of contaminants during food storage, processing and cooking) and (iii) ecological & human health risk assessments. Since 2014, he is building a at 不良研究所, concentrating on developing novel non-targeted approaches (e.g. Foodomics) to monitor contaminants and to provide a more in-depth understanding of their behavior from field to fork.
In this context, public health and food safety managers need scientifically accurate tools to support their decision making. My research intends to answer these needs and understand the cumulated impact of chemical contaminants on human health, particularly through food. The specific objectives of my research are to:
- Develop novel analytical tools to monitor multiple target chemical residues in food.
- Develop and standardize non-targeted analysis for food and environmental matrices.
- Investigate the sources and fate of contaminants (degradation, physicochemical interactions with food components, transformation products) along the food supply chain.
- Characterize the bioavailability of chemical contaminants in various foods
- Build models to predict the dietary intake of contaminants and their bioavailability.
- Derive human health risk assessments
- Support food industry professionals in managing chemical risks
While microbiological risks are associated with most food poisoning episodes, there is a growing concern about the long-term exposure to chemical residues. Recent studies have for example established relationships between human blood levels of some trace contaminants with chronic diseases such as cancers, endocrine disorders or Alzheimer鈥檚 disease. For many chemicals, food is considered as a major route of exposure. Our laboratory explores the occurrence, the physicochemistry and the bioavailability of food contaminants from the field to the consumer.