Delphine Payros

Working in the national institute for agricultural and environmental research in the food toxicology unit in Toulouse, France on the cocktail effect of mycotoxins and dietary food compounds. She worked on in vitro and in vivo experimental models to evaluate the effect of co-exposure between mycotoxins and dietary food compound on physiology, genotoxicity and immune response. She obtained in 2022 a grant from the French Olga Triballat institute to conduct her research. Field of expertise: Study of the effects of co-exposure of food contaminants mainly the deoxynivalenol and bacterial toxins on gastro-intestinal physiopathogology, genotoxicity and immune response.