Labrie Steve
Regular Researcher
Full Professor
Université Laval
Thèmes de recherche
Theme 1 – Food Quality
Theme 2 – Sustainable Systems for Food Processing
Mots clés
microbiology
Yeast
Mold
Genomics
Milk and dairy products
Cheese
Moisissures
Lait et produits laitiers
Levures
fromage
fermentation
génomique
microbiologie
Coordonnées
- Université Laval
Faculté des sciences de l'agriculture et de l'alimentation
Department of food science
Pavillon Paul-Comtois, Local 1316-E
2425 rue de l'Agriculture
Québec (Québec) G1V 0A6
Canada
Expertises
The research of Steve Labrie and his team focuses on dairy fungal microflora. More specifically, they study yeasts and molds that are desirable for cheese ripening, as well as those that are undesirable and responsible for product contamination. Their work involves developing new molecular detection methods, and they also use genomics and transcriptomics to investigate the activities of these microorganisms within cheese ecosystems and in raw milk.
Formation
Postdoctoral fellowship - Food Science and Technology (Cheese Microbiology) - Université Laval
PhD - Microbiology & virology - Université Laval
Master’s - Microbiology & virology - Université Laval
Bachelor’s - Microbiology - Université Laval
