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

  1. 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
    DOI: 10.17660/ActaHortic.2018.1194.49
    https://doi.org/10.17660/ActaHortic.2018.1194.49

    2018 - View publication details

  2. Forney, C., D. Leblanc, C. Vigneault, V. Toussaint, G. Bourgeois, A. Clement, and G. Bezanson. 2016. The interaction of storage temperature and duration on aroma volatiles in tomato fruit. VIII International Postharvest Symposium, Cartagena, Spain, June 21-24 (abstract)

    2016 - View publication details

  3. Éthier, F., Clément, A., Panneton, B., and Lagacé, L. (2015). Prédiction des taux de sucres naturels du sirop d’érable à partir de modèles développés avec des solutions de glucose, fructose et saccharose analysés au FTIR. Rapport ACER PAI J-000938 – Centre ACER, St-Norbert, QC. 9 pages. (Report)

    2015 - View publication details

  4. Clément, A., Panneton, B., and Éthier, F. (2015). Faisabilité de mesure de la fluorescence de la sève d’érable par de l’équipement miniaturisé. Rapport confidentiel de recherche. CRDA, Agriculture et Agroalimentaire Canada. 17 pages. (Report)

    2015 - View publication details

  5. Clément, A., Mondor, M., and Gros-Louis, M. (2015). Rapport de recherche sur le Thé du Labrador : aspects de mesure de la couleur et de dosage de composés phénoliques, Rapport industriel AAC pour le projet J-000915: fin de l’étude en juin 2015, 16 pages. (Report)

    2015 - View publication details

  6. Éthier, F., Clément, A., Panneton, B., Lagacé, L., Robert, É., and Faucher, M. (2015). Expérience SpectrAcer-Inspecteur pour la classification des défauts de saveur du sirop d’érable. Rapport ACER PAI J-000938 – Centre ACER, St-Norbert, QC. 11 pages. (Report)

    2015 - View publication details

  7. Clément, A., Bacon, R., Sirois, S., Dorais, M. (2015). Mature-ripe tomato spectral classification according to lycopene content and fruit type by visible, NIR reflectance and intrinsic fluorescence, 7(5), 747-756. http://dx.doi.org/10.3920/QAS2014.0521

    2015 - View publication details

  8. Clément, A., Panneton, B., Martin, N., and Lagacé, L. (2014). "Maple syrup quality control benefits from advances in technology.", Canadian Food Insights, 2(2), pp. 35-36.

    2014 - View publication details

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

    2014 - View publication details

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

    2012 - View publication details