Dr. GÉRALDINE BOUÉ is an Associate Professor of food safety, risk assessment, risk-benefit assessment, predictive microbiology, and food processing. She works at SECALIM, a French research unit of INRAe and ONIRIS, the Nantes Atlantic College of Veterinary Medicine, Food Science, and Engineering. Her background is in food science and engineering and she has a PhD in risk-benefit assessment in foods. Her research activities are mainly in risk-benefit assessment in foods, microbiological risk assessment, and predictive microbiology.