Using a range of sciences to study food
The research conducted at FSAA on food simultaneously focuses on nutrition and its impacts on health and the food sciences. Many challenges must be faced to meet the population's needs regarding the development of new, high quality products and food safety. Thanks to process engineering, combined with the food sciences, researchers are able to resolve and conduct leading-edge research on current technological issues. Their approach is based on the ecoefficient use of technologies that support a sustainable future. Their research is multidisciplinary and requires a knowledge of biochemistry, physical chemistry, chemistry, microbiology, and food engineering as much as a knowledge of the field of nutrition.
Professor-researchers in this line of research
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Angers, Paul
chemistry, food, fatty acid, lipids, natural products, frying, dairy products, oxidation, organic…
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Bazinet, Laurent
separation, membranes, physical chemistry, bioactive molecules, filling, milk, juice, tea, bioactive…
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Beaulieu, Lucie
biochemistry, bioactive peptides, bioprocesses, marine products, nutraceuticals, extraction,…
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Brisson, Guillaume
Structure des aliments, Digestion, proteins, membrane du globule gras, polyphenols, inflammation,…
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Cordella, Christophe
Chimie des aliments, Apiculture, Détection des fraudes dans les aliments, Chimiométrie
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Doyen, Alain
protein hydrolysates, membrane splitting processes, energy efficiency, high hydrostatic pressure,…
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Duarte-Sierra, Arturo
sciences des aliments, physiologie post-récolte, enrobages comestibles, conservation des produits…
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Fliss, Ismaïl
bacteria, probiotics, food safety and cleanliness, antimicrobial, lactic acid bacteria, intestinal…
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Fournel, Sébastien
conception durable des bâtiments agricoles, environnement agricole, éthique, développement durable,…
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Godefroy, Samuel
allergens, food contaminants, risk analysis, skills development, regulatory policy, safety, food…
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Jean, Julie
antimicrobial, concentration, inactivation, food safety and cleanliness, molecular methods,…
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Khalloufi, Seddik
génie des procédés alimentaires, génie des procédés, food process, ingrédients fonctionnels, fruits…
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Khelifi, Mohamed
génie des machines et des équipements agricoles, biological pest control, mechanical weed control,…
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Labonté, Marie-Eve
qualité nutritionnelle, nutrition, évaluation alimentaire, cardiometabolic health
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Labrie, Steve
milk, cheese, mold, yeast, bacteria, lactic ferments, food microbiology, food contaminants,…
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Lagacé, Robert
drainage, watercourse development, environnement agricole, agricultural hydrology, ecological…
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Mikhaylin, Sergey
Chimie des aliments, développement durable, energy efficiency, traitements électriques des aliments
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Ratti, Cristina
drying, lyophilization, extraction, mathematical modelling of food processes, food properties
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Roy, Denis
probiotics, microbiomes, écologie microbienne, metagenomics, dairy products, lactic acid bacteria,…
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Turgeon, Sylvie
rheology, polysaccharides, interaction, proteins, physical chemistry, extraction, molecular…
