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Foods

Using a range of sciences to study food


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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

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

    chemistry, food, fatty acid, lipids, natural products, frying, dairy products, oxidation, organic…
  • Bazinet, Laurent

    separation, membranes, physical chemistry, bioactive molecules, filling, milk, juice, tea, bioactive…
  • Beaulieu, Lucie

    biochemistry, bioactive peptides, bioprocesses, marine products, nutraceuticals, extraction,…
  • Brisson, Guillaume

    Structure des aliments, Digestion, proteins, membrane du globule gras, polyphenols, inflammation,…
  • Chamberland, Julien

    efficience des procédés de fabrication fromagère
  • Cordella, Christophe

    Cordella, Christophe

    Chimie des aliments, Apiculture, Détection des fraudes dans les aliments, Chimiométrie
  • Couillard, Charles

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

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

    protein hydrolysates, membrane splitting processes, energy efficiency, high hydrostatic pressure,…
  • Duarte-Sierra, Arturo

    sciences des aliments, physiologie post-récolte, enrobages comestibles, conservation des produits…
  • Filteau, Marie

    Acériculture, Biologie des systèmes, écologie microbienne, génomique
  • Fliss, Ismaïl

    bacteria, probiotics, food safety and cleanliness, antimicrobial, lactic acid bacteria, intestinal…
  • Fournel, Sébastien

    conception durable des bâtiments agricoles, environnement agricole, éthique, développement durable,…
  • Godefroy, Samuel

    allergens, food contaminants, risk analysis, skills development, regulatory policy, safety, food…
  • Jean, Julie

    antimicrobial, concentration, inactivation, food safety and cleanliness, molecular methods,…
  • Khalloufi, Seddik

    génie des procédés alimentaires, génie des procédés, food process, ingrédients fonctionnels, fruits…
  • Khelifi, Mohamed

    génie des machines et des équipements agricoles, biological pest control, mechanical weed control,…
  • Labonté, Marie-Eve

    qualité nutritionnelle, nutrition, évaluation alimentaire, cardiometabolic health
  • Labrie, Steve

    milk, cheese, mold, yeast, bacteria, lactic ferments, food microbiology, food contaminants,…
  • Lagacé, Robert

    drainage, watercourse development, environnement agricole, agricultural hydrology, ecological…
  • Lamarche, Benoît

    alimentation, nutraceuticals, public health, cardiometabolic health
  • Mikhaylin, Sergey

    Chimie des aliments, développement durable, energy efficiency, traitements électriques des aliments
  • Ratti, Cristina

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

    probiotics, microbiomes, écologie microbienne, metagenomics, dairy products, lactic acid bacteria,…
  • Turgeon, Sylvie

    rheology, polysaccharides, interaction, proteins, physical chemistry, extraction, molecular…
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