Les organisateurs du colloque vous présentent une foule de conférenciers réputés et expérimentés. Venez les entendre et discuter avec eux!
Consultez le programme préliminaire sur la page Programme.
Stephan Peters, NZO, Dutch Dairy Association, Nutrition, Research and Food Legislation
Preliminary title of his talk: Is a more plant-based diet a guarantee for decreasing the environmental footprint?
Dr. Stephan Peters is nutrition science manager at the Dutch Dairy Organization (NZO) since 2015. In this function he coordinates and carries out research on cows healthy and sustainable diets. Before, Dr. Peters worked at the Netherlands Nutrition Center as science and quality manager and participated in the Dutch food dietary guidelines. Dr. Peters also was a product developer in clinical nutrition at Danone Research, the Netherlands, and at TNO Pharma, the Netherlands. Dr. Peters’ PhD was on the topic of nutrition in involuntary weight loss (cancer cachexia).
Yves Pouliot, professor, FSAA, STELA-INAF, Université Laval
Title of his talk: Eco-efficiency and Greek-style yogurt: a question of boundaries?
Holder of a PhD in Food Science and Technology from Université Laval, Yves Pouliot works in the dairy sector at the STELA Dairy Research Centre since its beginnings in 1985. He specialized in dairy technology, dedicating the major part of his research on membrane separation processes. His expertise triggered a lot of collaboration with the dairy industry in Quebec and throughout the world. He was interim director of the STELA Centre for two different terms and was head of the Institute of Nutrition and Functional Foods (INAF) from 2007 to 2014. As full professor at Université Laval, he supervised more than 60 PhD and MSc graduate students, 7 postdoctoral fellows and was a mentor for several students. Since 2014, he holds the CRSNG-Novalait Industrial Research Chair on Efficiency of Dairy Processes in which he develops exepertise and trains high qualified personnel in eco-efficiency applied to the dairy processing sector.
Catherine Houssard, Ph.D. candidate, International Reference Centre for the Life Cycle of Products, Processes and Services (CIRAIG)
Title of her talk (in collaboration with Yves Pouliot): Eco-efficiency and Greek-style yogurt: a matter of boundaries?
Catherine obtained an Engineer degree in 1997 from l’ENSBANA /AGROSUP-DIJON in France, She worked in the agri-food industry in different areas around the world managing projects in engineering and packaging, product and market development analysis and strategy. Preoccupied by environmental issues and the future of her children, she went back to school in 2014 to better contribute to society’s sustainable development. In 2017, she obtained a Master’s degree from l’ESG-UQÀM in organization social responsibility. During that same period, Catherine cofounded and became Vice-President of PolyCarbone, an organization of environmental awareness aiming to help the Quebec university community reduce its greenhouse gas emissions. She is actually completing her Ph.D. at CIRAIG, Polytechnique Montreal, under the supervision of the professor Manuele Margni. Her research project concerns the development of an eco-efficiency analysis framework for the dairy industry applied to the case of Greek-style yogurt. The project is operated in collaboration with the NSERC-Novalait Industrial Research Chair on Process Efficiency in Dairy Technology, led by Professor Yves Pouliot from Université Laval. Her research interests are more broadly on decision-aiding tools based on the life cycle approach and the measure of social value creation to help operate sustainable development in industry.
Laurent Bazinet, Professor, STELA-INAF, Université Laval
Title of his talk: Ecoefficient technology for whey demineralization-deacidification
Dr. Laurent Bazinet is professor at the department of Food Sciences at Université Laval since July 2002, Chair of the NSERC - Industrial research chair on electro-membrane processes, director of the International associated laboratory on Bio-production of natural antimicrobials, head of the Laboratory on food processing and electro-membrane processes and an active member of the Dairy science and technology research center (STELA) and the Institute of Nutrition and Functional Foods (INAF). He studied in agri-food sciences at the Écolesupérieured’agriculture of Angers (France) where he graduated in food and agriculture engineering. He obtained his M.Sc. (1994) and Ph.D. (2000) in Food science and technologies at Université Laval (Quebec City, Québec).
The research interests of Dr. Bazinet focus on electro-dialytic phenomena and their impacts on bio-food compounds and health benefits in order to design, optimize and develop new less energy consuming eco-efficient techniques and electrochemical technologies. Amongst others, he recently developed and patented a new technology called electro-dialysis with filtration membrane (EDFM) that allows the separation of molecules according to their charges (electrical field) and their molecular weights (filtration membrane cut-off). Dr. Bazinet has published 185 peer-reviewed articles, 16 books and book chapters and patented 6 technologies and products.
Hélène Lapierre, PhD, scientific researcher, Dairy and Swine Research and Development Centre, Sherbrooke, Agriculture and Agri-Food Canada
Title of her talk: Sustainability in the dairy sector: the cow is part of the solution
Lapierre is a scientific researcher at the Sherbrooke Research and Development Centre of Agriculture and Agr-Food Canada. Her research aims to increase the efficient use of nitrogen by the better knowledge of the intermediate metabolism of dairy cows. Dr. Lapierre developped an integrated approach intégrée aiming to determine the imput from diet and body and tissue nutrient use. This fundamental knowledge enables to reduce crude protein input in feed with a better balance of inidividual amino acids to support milk protein production. This approach offers the additionnal advantage to reduce feed cost and nitrogen waste in the environment.
As adjunct professor at Université Laval and University of Alberta, Dr. Lapierre participates actively to the supervision of 25 graduate students and postdoctoral fellows, is an active member of several graduate student committees in Canadian, American and French universities and teaches at times at Université Laval. She is the author or co-author of 170 referreed publications, of 280 scientific communications and popularization papers and has been invited to give talks at scientific events in North and South Amercia, Europe, China and New-Zealand.
Julien Chamberland, Postdoctoral fellow, Dairy and Egg Science & Technology Laboratory (STLO), Rennes, France
Title of his talk: From'Innov: a new concept to improve efficiency of cheese processing
Julien completed his graduate studies at Université Laval inside the CRSNG-Novalait Industrial Research Chair on Efficiency of Dairy Processing. He recently completed a postdoctoral training at the Dairy and Egg Science & Technology Laboratory in France on a new technology that reduces the environmental impact of cheese processing: From’Innov. Passionate of cheesemaking, he was of those who participated in the cration of the Université Laval Campus Cheese Factory. He was also involved in several cheese factories as cheese maker or consultant. His expertise now recognized, he wishes to contribute to the growth of the Quebec cheese industry by the création of a research program dedicated to cheesemaking.
Lucie Beaulieu, Professor, Departement of Food Science and Technology, Univesité Laval, Coordinator of the INAF Marine products and bioproducts Interest Group
Title of her talk: A Quebec seaweed cheese as an occasion... to stand out!
The research activities of Professor Lucie Beaulieu concern the functional characterization and new sources of marine bio-ingredients to improve the quality of foods and promote health. Recognized as a leader in her field, she initiated several collaborative projects of national and international reach. She also coordinates the INAF Marine products and bioproducts Interest Group and actively participates in the strategic planning of a research program matching the world scientific issues on sustainable management of bio-resources.
Michel Britten, Research Scientist, Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada
Title of his talk: Improving cheesemaking efficiency
After completing his doctoral studies in Food Science and Technology, Dr. Britten joined the St-Hyacinthe Research and Development Centre, where he led the Dairy Industry section from 1998 to 2002. He is a regular member of the Dairy Science and Technology Research Centre (STELA), the Institute of Nutrition and Functional Foods (INAF) and adjunct professor at Laval University. He is responsible for a research program on milk proteins. Program priorities cover fractionation, modification and characterization of milk proteins and studying their behaviour in food systems. Dr. Britten is also interested in mass balance during milk processing and more recently by the influence of food processing on nutrient stability and bioavailability.
Guillaume Brisson, assistant professor, FSAA, STELA-INAF, Université Laval
Title of his talk: Introduction to a new STELA recruit's research interests
Guillaume Brisson obtained a PhD in Food Science and Technology in 2006 under the supervision of Yves Pouliot, at the STELA Research Centre, Université Laval. He was a postdoctoral fellow at the Dairy product Technology Center (California Polytechnic State University) and at the Riddet Institute in New-Zealand on an industrial project with the company Fonterra. He worked at the CERVO Brain research centre where he studied the anti-inflammatory and neuroprotective effects of natural compounds.
His research interests are on the characterization of the interactions between proteins, phospholipids and minerals inside complex dairy matrices. He works on the optimisation of buttermilk and the fractionation of its components to facilitate its incorporation in dairy matrices and to generate highly functional ingredients.
At the STELA dairy research centre, his expertise in biochemistry of dairy constituents is used to better understand processes and mechanisms influencing dairy matrix digestion, more specifically the dairy fat globule membrane, and to create new structures that could influence the intestinal microbiota, inflammation and the microbiota-brain axis.
Virginie Barrere, Ph.D. Research Professional, Food Risk Analysis and Regulatory Excellence Platform (PARERA), INAF-Université Laval
Title of her talk: Fraud in dairy products and its impact on the sector and consumers
Virginie Barrere holds a PhD in parasitology from McGill University and a Food Safety and Microbiology dipoma of Engineer.Virginie works on allergen detection methods, allergen management in the food industry and the development of reference materials. She works as well on common guidelines for the management of food fraud in food industry and to harmonize fraud detection methods. Virginie developed a training program on food fraud management in the food industry for industry and regulators and teaches to students in the Food Science program at Université Laval.
Sergey Mikhaylin, Assistant professor, STELA-INAF, Université Laval
Title of his talk: Use of high voltage electric technologies to produce bioactive peptides from whey proteins
Dr. Sergey Mikhaylin is a professor in the Department of Food Sciences at Laval University. He is a member of the Dairy science and technology research centre (STELA), the Institute on nutrition and functional foods, and the International associated laboratory on the Bioproduction of natural antimicrobials. He is associate professor at the NSERC Industrial Research Chair in Electromembrane processes for improving the efficiency of bio-food production lines. Sergey graduated as a chemistry specialist in 2009 and he obtained a master's degree in electrochemistry in 2011 at the Kuban State University of (Krasnodar, Russia). He pursued his studies at Laval University where he obtained a Ph.D. in food science and technology. He completed a postdoctoral internship in the Laboratory of Food processing and electromembrane processes. He was at the heart of several international collaborations: with the French-Russian international associate laboratory MEIPA in 2013, the research laboratory of electronics at the Massachusetts Institute of Technology in 2014 and the laboratory of agro-industrial technologies of the University of Technology of Compiègne in 2016. Sergey develops his activities in the fields of eco-efficiency and high-voltage electrical treatments applied to the food sector.
Sylvie Turgeon, Professor, Head of the Institute of Nutrition and Functional Foods, STELA-INAF, Université Laval
Title of her talk: Quality of stirred yogurt: relation between the microstructure and their properties
Sylvie Turgeon is professor in the Department of Food Science and currently Director of the Institute of nutrition and functional foods, of Université Laval. She led the Dairy science and technology research centre (STELA) during 9 years (2002-2011).
Her research aims to understand molecular interactions in order to control functionalities of gels, foams and emulsions found in all foods. This knowledge enables to control food structures, a key factor that influences texture, taste and nutritional properties. Dr. Turgeon shares her passion for food sciences in teaching to undergraduate students and she has supervised more than 60 postgraduate students.
Alain Doyen, Professor, STELA-INAF, Université Laval
Title of his talk: Lactoserum protein separation technology
Alain Doyen completed his Ph.D. and postdoctoral fellow at Laval University in 2011 and was hired as project manager and director research and development at the Quebec Agrifood Development Centre at La Pocatière until 2013. Since 2014, Dr. Doyen is associate professor in the Department of Food Sciences at Laval University and collaborator of the NSERC–Novalait Industrial Research Chair on the Efficiency of Milk Processing of Yves Pouliot. He is a member at the Dairy Science and Technology Research Centre (STELA), Institute of nutrition and functional foods (INAF) and Interdisciplinary Research Centre on sustainable Development Operationalization (CIRODD). His research program focus on pressure-driven membrane processes, high hydrostatic pressure technologies as well as optimization of eco-efficiency of concentration and fractionation of milk components.
Antoine Léger Dionne, Analyst, AGECO Group
Title of his talk: The Canadian dairy production’s life cycle environmental analysis
Antoine Léger Dionne is analyst of life cycle assessment (LCA) inside the team of coporate responsibility at AGECO Group since 2017. Spécialized in the LCA of the agriculture sector, Antoine is one of the authors of the study of the Canadian dairy production environmental life cyle assessment . Antoine holds a bachelor's degree in chemical engineering from Polytechnique Montréal and a bachelor's degree environtal science from McGill University. His past professional experiences include environmental caracterization and rehabilitation project management and the identification of the best environmental practices in the industrial sector.
Jean-Philippe Drouin-Chartier, Ph.D., postdoctoral fellow, Harvard T.H. Chan School of Public Health, MA, États-Unis
Title of his talk: Dairy product consumption and risk of type-2 diabetes : new evidence from large U.S. cohorts
Jean-Philippe Drouin-Chartier is a nuritionist-dietitian, member of the Ordre professionnel des diététistes du Québec, and postdoctoral fellow in the nutrition department of the Harvard T.H. Chan School of Public Health. He holds a masters degree in nutrition and a PhD in experimental medicine from Université Laval.
He carried out his graduate studies at the Institute of Nutrition and Functional Foods, under the supervision of prof. Patrick Couture and prof. Benoît Lamarche. His research concerns nutritional determinants of type-2 diabetes and cardiovascular disease. The most part of his work is dedicated to the impact of dairy consumption on cardiometabolic health.
Jean-Philippe obtained in 2018 the distinguished Banting Postdoctoral Fellowship from the Canada Health Research Institute.
Caroline Richard, Assistant Professor, Agricultural Life and Environmental Sciences, Agricultural Food and Nutritional Science
University of Alberta
Le title of her talk: Buttermilk: an important source of choline for the development of the immune system
Caroline Richard completed a PhD in nurition at Université Laval in Quebec. Her overall research program aims to study the role of nutrition on immune function in the context of chronic diseases including obesity, metabolic syndrome and type 2 diabetes. More specifically, she studies how specific dietary interventions can improve immune dysfunction related to chronic diseases. The impact of targeted nutritional intervention on the overall cardiometabolic health and understanding the relationship between the cardiovascular system and the immune system are pivotal components of her research.
Pierre Weill, Agricultural Engineer, Cofounder of the Association Bleu-Blanc-Coeur, France
Title of his talk: Bringing back Omega-3 in the food chain
Pierre Weill is an agricultural engineer and participated with the INRA and the Centre d’étude et de recherche en nutrition humaine in several clinical trials on the impact of diet on human health. He co-signed many reviewed publications in scientific magazines. Considerable research since more than 20 years reveals that by better feeding animals, humans are also better fed.
The agronomist, Pierre Weill, cofounded the Association Bleu-Blanc-Cœur that brings together all the food chain stakeholders around a common objective of quality in the animal, environmental and human nutrition sectors. The Bleu-Blanc-Coeur approach is based on science supported by more than 170 scientific publications and five human trials. This is why the approach is recognized by the French Ministries of Health and of Agriculture and is the only approach in the world recognized by the United Nations to reduce greenhouse gases for livestock.
Pierre Weill also wrote books of general interest: « Tous gros demain? » (2007), « Mon assiette, ma santé, ma planète » (2010) and « Mangez, on s’occupe du reste » (2014).
Yves Gaüzere, Professor, Food Engineering, Dairy and Cheese Technologies - École nationale industrie laitière et des biotechnologies (ENILBIO), Poligny, France
Provisional title of his talk: Ferment lever to adjust to every day's raw milk