Scippo Marie-Louise

Researcher, Professor
Researcher publications


Research subjects

General research area: Food safety :  chemical risks.

Specific research areas :

Development of bioassays and physicochemical methods of analyses to study the presence and the toxicity of the following compounds:

- persistent organic pollutants in the environment and the food chain

- endocrine disruptors in the environment and the food chain

- residues of veterinary drugs in the food chain

- residues of veterinary drugs and pesticides in aquaculture products

- polycyclic aromatic hydrocarbons as newly formed products in food

- Products of deterioration of lipids and proteins in food:

primary and secondary products of oxidation of polyunsaturated fatty-acids

biogenic amines as breakdown products of food proteins

Equipment / technologies

Cell culture (cell based assays, reporter gene assays)
ELISA facilities

Most representative publications

  • Douny C., El Khoury R., Delmelle J., Brose F., Degand G., Moula N., Farnir F., Clinquart  A., Maghuin-Rogister G., SCIPPO M-L. Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium. Food Science & Nutrition. 2015, 3(2), 140-152
  • Didimo Imazaki P. H., Brose F., Jauniaux T., Das K., Muller M., SCIPPO M-L. Estrogenic Evaluation and Organochlorine Identification in Blubber of North Sea Harbour Porpoise (Phocoena phocoena) Stranded on the North Sea Coast. BioMed Research International, Volume 2015 (Article ID 438295), 13
  • Pham Kim D., Degand G., Danyi S., Pierret G., Delahaut P., Vu Dinh T., Maghuin-Rogister G., SCIPPO M-L. Validation of a two-plate microbiological method for screening antibiotic residues in shrimp tissue. Analytica Chimica Acta. 2010, 672, 30-39
  • Douny C., Tihon A., Bayonnet P., Brose F., Degand G., Rozet E., Milet J., Ribonnet L., Lambin L., Larondelle Y., SCIPPO M-L. Validation of the analytical procedure for the determination of malondialdehyde and three other aldehydes in vegetable oil using Liquid Chromatography coupled to tandem mass spectrometry (LC-MS/MS) and application to linseed oil. Food Analytical Methods. 2015, 8(6), 1425-1435 
  • Kpoclou E., Anihouvi V., Azokpota P., Soumanou M., Douny C., Brose F., Hounhouigan D., SCIPPO M-L. Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment. Food Additives & Contaminants. Part A. Chemistry, Analysis, Control, Exposure & Risk Assessment. 2014, 31(7), 1212-1218

Information updated by the researcher on 07/06/2016.

Link to publications:

PhD students

Douny Caroline

Simon Coraline

Nguyen Quoc Thinh

Zoumenou Berny’s

Iko Afe Herbert 

Nguyen Le Anh Dao

Dognon Robert

Hu Hui

Postdoc or other

Brose François