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

  • Aider, Mohammed

    Professeur adjoint
    whey, prebiotics, optimization, packaging, plant proteins
  • Angers, Paul

    Professeur titulaire
    chemistry, food, fatty acid, lipids, natural products, frying, dairy products, oxidation, organic...
  • Arul, Joseph

    Professeur titulaire
    food preservation, fruits, vegetables, packaging, food, food polymers, separation processes,...
  • Bazinet, Laurent

    Professeur titulaire
    separation, membranes, physical chemistry, bioactive molecules, filling, milk, juice, tea, bioactive...
  • Beaulieu, Lucie

    Professeure titulaire
    biochemistry, bioactive peptides, bioprocesses, marine products, nutraceuticals, extraction,...
  • Couillard, Charles

    Professeur titulaire
    polyphenols, cardiometabolic health, clinical studies, vascular functions
  • Desjardins, Yves

    Professeur titulaire
    polyphenols, Metabolomic, berries, strawberries, plant physiology
  • Doyen, Alain

    Professeur agrégé
    protein hydrolysates, membrane splitting processes, energy efficiency, high hydrostatic pressure,...
  • Fliss, Ismaïl

    Professeur titulaire
    bacteria, probiotics, food safety and cleanliness, antimicrobial, lactic acid bacteria, intestinal...
  • Gauthier, Sylvie

    Professeure titulaire
    milk, proteins, food, bioactive peptides, growth factor, enzymes, gastrointestinal digestion,...
  • Godefroy, Samuel

    Professeur titulaire
    allergens, food contaminants, risk analysis, skills development, regulatory policy, safety, food...
  • Gosselin, André

    Professeur titulaire
    horticulture, nutraceuticals, greenhouse cultures, physiology
  • Jacques, Hélène

    Professeure titulaire
    nutrition, diet, nutritional quality, public nutrition, quality, measurements in the professional...
  • Jean, Julie

    Professeure titulaire
    antimicrobial, concentration, inactivation, food safety and cleanliness, molecular methods,...
  • Khelifi, Mohamed

    Professeur titulaire
    agricultural machine and equipment engineering, biological pest control, mechanical weed control,...
  • Labrie, Steve

    Professeur agrégé
    milk, cheese, mold, yeast, bacteria, lactic ferments, food microbiology, food contaminants,...
  • Lagacé, Robert

    Professeur titulaire
    drainage, watercourse development, agricultural environment, agricultural hydrology, ecological...
  • Lamarche, Benoît

    Professeur titulaire
    diet, nutraceuticals, public health, cardiometabolic health
  • Mikhaylin, Sergey

    sustainable development, energy efficiency
  • Pouliot, Yves

    Professeur titulaire
    milk, dairy products, processes, separation by membranes, energy efficiency, splitting,...
  • Ratti, Cristina

    Professeur titulaire
    drying, lyophilization, extraction, mathematical modelling of food processes, food properties
  • Roy, Denis

    Professeur titulaire
    probiotics, microbiomes, microbial ecology, metagenomics, dairy products, lactic acid bacteria,...
  • Subirade, Muriel

    Professeur titulaire
    bioencapsulation, biopolymers, protection, molecular, proteins, structure-function relationships,...
  • Turgeon, Sylvie

    Professeure titulaire
    rheology, polysaccharides, interaction, proteins, physical chemistry, extraction, molecular...
  • Vuillemard, Jean-Christophe

    Professeur titulaire
    milk, fermentation, cheese, lactic acid bacteria, nutraceuticals, probiotics
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Ongoing projects in this line of research

On topic !

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