CAREER SUMMARY
After
a food engineering degree from Ecole Nationale Superieure des
Industries Agricoles et Alimentaire (ENSIA, AgroParisTech) in France in
1970, I obtained a Ph.D. in Food Science and Technology from Laval
University in Quebec City, Canada in 1974 .
My teaching career at Laval University began as a lecturer in the Department of Food Science in 1972. Hired as assistant professor in 1973 I became a full professor in 1984. Since retiring in 2006 I continue to work for the department as associate professor and later as professor emeritus since 2009.
I teached under and postgraduate courses in the field of food engineering and food preservation and food texture, but also I was director of postgraduate programs of Food Science and Technology from 1986 to 1992. In 1995 I became head of the department for two terms of four years.
For over thirty years I have helped train many researchers, including 27 Master students and 21 PhD students in fields as diverse as food engineering (drying, heating and cooling of foods), freezing and sterilization, preservation of fruits and vegetables, controlled and modified atmospheres, packaging and their properties, water activity control of foods, flour quality and the manufacture of meat substitutes from vegetable proteins. Several of my former students hold positions of university professor, both in Canada and abroad or research positions in research centers or in the food industry.
Throughout my teaching career, I published with my students and my colleagues 110 publications, a book and 10 book chapters and 9 patents obtained. In addition I have presented numerous lectures and posters, spreading widely the results of my research.
Since my tenure, I received three awards in recognition of my outstanding scientific contribution to my field of research. I received the Bronze Medal of the APRIA (Association for Promoting Agriculture and Food Industry, France) in 1985 and from the same organization the Silver Medal in 1988. Finally in 2000 I was awarded the prestigious "Award for Excellence in Research" in Canada.
My teaching career at Laval University began as a lecturer in the Department of Food Science in 1972. Hired as assistant professor in 1973 I became a full professor in 1984. Since retiring in 2006 I continue to work for the department as associate professor and later as professor emeritus since 2009.
I teached under and postgraduate courses in the field of food engineering and food preservation and food texture, but also I was director of postgraduate programs of Food Science and Technology from 1986 to 1992. In 1995 I became head of the department for two terms of four years.
For over thirty years I have helped train many researchers, including 27 Master students and 21 PhD students in fields as diverse as food engineering (drying, heating and cooling of foods), freezing and sterilization, preservation of fruits and vegetables, controlled and modified atmospheres, packaging and their properties, water activity control of foods, flour quality and the manufacture of meat substitutes from vegetable proteins. Several of my former students hold positions of university professor, both in Canada and abroad or research positions in research centers or in the food industry.
Throughout my teaching career, I published with my students and my colleagues 110 publications, a book and 10 book chapters and 9 patents obtained. In addition I have presented numerous lectures and posters, spreading widely the results of my research.
Since my tenure, I received three awards in recognition of my outstanding scientific contribution to my field of research. I received the Bronze Medal of the APRIA (Association for Promoting Agriculture and Food Industry, France) in 1985 and from the same organization the Silver Medal in 1988. Finally in 2000 I was awarded the prestigious "Award for Excellence in Research" in Canada.
