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


  • Brisson, Guillaume

    Professeur adjoint
    Structure des aliments, Digestion, proteins, membrane du globule gras, polyphenols, inflammation,...
  • Filteau, Marie

    Professeure adjointe
    Acériculture, Biologie des systèmes, microbial ecology, genomics
  • Fournel, Sébastien

    Professeur adjoint
    conception durable des bâtiments agricoles, agricultural environment, ethics, sustainable...
  • Khalloufi, Seddik

    Professeur adjoint
    génie des procédés alimentaires, process engineering, food process, ingrédients fonctionnels, fruits...
  • Labonté, Marie-Eve

    nutritional quality, nutrition, diet evaluation, cardiometabolic health
  • Martel, Richard

    food, diet
  • Mikhaylin, Sergey

    Professeur adjoint
    Chimie des aliments, sustainable development, energy efficiency, traitements électriques des...
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