Teacher researcher in Food process engineering
Department of Animal and Food Science
Teaching unit: Food science and industrial processes
Research unit: Science and technology of milk and eggs
I am an Assistant Professor in food processing and technology in AGROCAMPUS OUEST since November 2002. After a PhD thesis in the University of Nantes on the ultra high pressure homogenization of emulsions (UMR CNRS ENITIAA-GEPEA).
I am now fulfilling my research duties within the National Institute for Agricultural Research in the Research Unit for the Science and Technology of Milk and Eggs (UMR STLO INRA-AGROCAMPUS OUEST).
My main research interests relate to the development of innovative food process equipments for microbial decontamination and the study of the dynamics of water and other solutes during cheese brining and ripening. In 2005-2006, I spent one year in Australia within the Control and Optimisation Research Group of the Department of Chemical Engineering of the University of New South Wales (UNSW).
- Food processing technologies
- Food preservation
- Dairy product technology
- Biochemical engineering
1 - Pulsed electric field processing of dairy products
- Inactivation of micro organisms of pulsed electric field processed milk ; - Effects of PEF on milk constituents: enzymes, proteins ; - Synergies of antimicrobial effects of PEF and other food preservation strategies (moderate heat treatments, active bactericide molecules).
2 - Mass transfer study during cheese brining and ripening
- Experimental characterisation of cross transfers of aqueous solutes in soft-type cheese matrix;
- Mathematical modelling of transfer phenomena in complex heterogeneous media;
- The main objective of this research is to be able to limit the salt concentration in cheese products while ensuring a acceptable organoleptic quality for the consumer.