Dr. Sébastien Villeneuve, P.Eng.

Scientist in Food Process Engineering

Current research and/or projects

Implementation of a technology platform to develop sustainable strategies in order to reduce Food Loss and Waste across the continuum of food distribution in Canada

Research and/or project statements

• Determining the impact of processing procedures on the engineering properties and stability of novel ingredients incorporated into food matrices;

• Adapting ancestral processes to suit modern food processing techniques;

• Developing technological tools and thermophysical systems/processes to assess risk, reduce microbial hazards and improve the safety of food processing procedures and the food distribution chain in Canada.

Professional activities / interests

•Transport phenomena;

•Food processing and food properties;

•Unit operations and bioactive compound stability;

•Conditioning and processing plant products;

• Cold chain.

Key publications

  1. Mercier, S., Mondor, M., Villeneuve, S., Marcos, B. (2018). The Canadian food cold chain: A legislative, scientific, and prospective overview, 88 637-645. http://dx.doi.org/10.1016/j.ijrefrig.2018.01.006

    2018 - View publication details

  2. Mondor, M., Charles, M.T., and Villeneuve, S. (2016). "The Three-Sisters Project: products' characteristics and potentials.", Conservation and Development of Ancestral/Indigenous Plant Genetic Resources: Challenges, Tools and Perspectives. Sharing the Canadian, Mexican and American Experiences, Quebec City, Quebec, Canada, May 10-11, 2016.

    2016 - View publication details

  3. Guénard Lampron, V., Villeneuve, S., Grabowski, S., St-Gelais, D., Zareifard, M.R., and Turgeon, S.L. (2016). "Impact du brassage, du lissage et du refroidissement sur les propriétés rhéologiques du yogourt brassé en utilisant un banc d’essai pilote simulant les conditions industrielles.", Forum Technologique 2016, Hôtel et suites Le Dauphin, Drummondville, QC, Canada, June 2, 2016. (Poster)

    2016 - View publication details

  4. Charles, M.T., Des Marchais, L.-P., Gros-Louis, M., Gariépy, S., Villeneuve, S., Mondor, M., Lamarche, F., Lafrenière-Landry, M., Bélec, C., Rolland, D., Roussel, D., Ippersiel, D., and Drolet, H. (2016). "The Three Sisters value chain: characteristics and bread-making potential of the ancestral lineages.", Joint Annual Conference for the Canadian Society of Agronomy and the Canadian Society for Horticultural Science, La Plaza, Montreal, QC, Canada, 24-26 July, 2016. (Poster)

    2016 - View publication details

  5. Lussier, N., St-Gelais, D., Villeneuve, S., Grabowski, S., and Turgeon, S.L. (2016). "Effet de cisaillement de type industriel, de la teneur en matières grasses et du temps de fermentation sur les propriétés rhéologiques de yogourts brassés.", Forum Technologique 2016, Hôtel et suites Le Dauphin, Drummondville, QC, Canada, June 2, 2016. (Poster)

    2016 - View publication details

  6. Mercier, S., Marcos, B., Moresoli, C., Mondor, M., Villeneuve, S. (2016). Impact of the number and sampling time of water content measurements on the identifiability of a concentration-dependent water diffusivity, 99 548-555. http://dx.doi.org/10.1016/j.ijheatmasstransfer.2016.03.119

    2016 - View publication details

  7. Mercier, S., Moresoli, C., Mondor, M., Villeneuve, S., Marcos, B. (2016). A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?, 15(4), 685-704. http://dx.doi.org/10.1111/1541-4337.12207

    2016 - View publication details

  8. Mercier, S., Mondor, M., Moresoli, C., Villeneuve, S., and Marcos, B. (2016). "Drying of durum wheat pasta and enriched pasta: a review of modelling approaches.", Critical Reviews in Food Science and Nutrition, 56(7), pp. 1146-1168. doi : 10.1080/10408398.2012.757691

    2016 - View publication details

  9. Villeneuve, S., LeBlanc, D.I., Hashemi Beni, L., Otten, A., Fazil, A.M., McKellar, R., and Delaquis, P.J. (2015). "CanGRASP: the Canadian GIS-based Risk Assessment, Simulation and Planning tool for food safety.", International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015, Oral presentation.

    2015 - View publication details

  10. Lussier, N., St-Gelais, D., Villeneuve, S., and Turgeon, S.L. (2015). "Rôle de la teneur en matières grasses et du type de brassage sur l’évolution des propriétés rhéologiques du yogourt.", Colloque STELA 2015, Hôtel Le Concorde, Québec, Canada, June 1-2, 2015. (Poster)

    2015 - View publication details