Alain Clément, Ph. D.

Image Alain Clément
Research scientist

My job is mainly to develop rapid methods of food characterization, including authentication (to prevent food fraud). We use optical / photonic devices to determine the chemical composition of foods, their color, their authenticity. We have special expertise in fluorescence measurement, which provides information on the composition of antioxidants and helps classify foods. We assemble our own instruments for fluorescence measurements of liquids or solids. We also use Near Infrared, Infrared and Raman spectroscopy. Chemometrics is used to develop our own models.

Current research and/or projects

We are currently studying our new device: SpectrAAC-2. It measures the fluorescence optical fingerprints of food for characterization purposes such as authentication, the study of the impact of food processing methods on quality, and the state of oxidation (rancidity). Making sure that different copies of the instrument give the same response requires laboratory testing. We first create databases, then we define models by use chemometrics and finally we compare instruments response.

We work on edible insects, quantum dots, and vegetable oils.


Key publications

For a complete list of publications, please visit: AAFC Online

Forney, C.F., LeBlanc, D.I., Vigneault, C., Toussaint, V., Bourgeois, G., Clément, A. and Bezanson, G. 2018. The interaction of storage temperature and duration on aroma volatiles in tomato fruit. Acta Hortic. 1194, 343-350.

Clément, A., Panneton, B., Bastien, R., et Fernandez, P. 2017. Ice cider fingerprinting using optical spectroscopy and simple laboratory measurements.  Journal of Food Engineering 204: 55-63.

Clément, A., R. Bacon, S. Sirois and M. Dorais. 2015. Mature-ripe tomato spectral classification according to lycopene content and fruit type by visible, NIR reflectance and intrinsic fluorescence. Quality Assurance and Safety of Crops & Foods 7 (5), p. 747-756.

Clément, A., R. Bacon and M. Dorais. 2014. Greenhouse tomato quality determinants on a North American market: A year round study. Acta Horticulturae (ISHS) 1037: 377-384.

Panneton, B., A. Clément  and L. Lagacé.  2013. Potential of Fluorescence Spectroscopy for the Characterization of Maple Syrup Flavors. J. Sci. Food Agric 93: 3279-3285.

Leblanc D.I., C. Vigneault, J. Boutin, V. Toussaint, D. Charlebois, C. Forney, G. Bourgeois, A. Clément, G. Bezanson. 2012. Design and performance of a controlled environment mini-chamber for measuring produce quality deterioration. Journal of Agricultural Science & Technology B, 2, pp. 391-399.

Clément, A., L. Lagacé, B. Panneton. 2010. Assessment of maple syrup physico-chemistry and typicity by means of fluorescence spectroscopy. Journal of Food Engineering 97: 17-23.

Clément A., Dorais M. and Vernon M. 2008. Multivariate Approach to the Measurement of Tomato Maturity and Gustatory Attributes and Their Rapid Assessment by Vis-NIR Spectroscopy. J Agric Food Chem 56:1538-1544.

Clément A., Dorais M. and Vernon M. 2008. Nondestructive Measurement of Fresh Tomato Lycopene Content and Other Physicochemical Characteristics Using Visible-NIR Spectroscopy. Journal of Agricultural And Food Chemistry 56:9813-9818.