Gentès Marie-Claude
Regular Researcher
Government Researcher
Agriculture et Agroalimentaire Canada
Thèmes de recherche
Theme 2 – Sustainable Systems for Food Processing
Theme 1 – Food Quality
Mots clés
Procédé de transformation
Quality
Yogurt
Processing method
Functional properties
Byproduct utilization
Fermented dairy product
Emerging technology
Yogourt
Valorisation de coproduits
Technologie émergente
Qualité
Propriétés fonctionnelles
Produit laitier fermenté
Cheese
innocuité
fromage
safety
microbiology
microbiologie
Coordonnées
- Agriculture et Agroalimentaire Canada
Agriculture et Agroalimentaire Canada
Direction générale des Sciences et de la technologie
Centre de recherche et de développement de Saint-Hyacinthe
3600 Boulevard Casavant Ouest
J2S8E3 Saint-Hyacinthe
Expertises
Marie-Claude Gentès’s research focuses on the study of dairy processing methods to produce nutritious, high-quality fermented foods in a more sustainable manner. Prof. Gentès is also interested in milk microbiology, its impact on milk properties, and its suitability for cheese and yogurt production at both the laboratory and pilot scales.
Formation
PhD - Food Science and Technology - Laval University PhD Excellence Scholarship
Master’s - Food Science and Technology - Laval University
Bachelor's - Food Science and Technology – Chemistry Track - Laval University
