Current research and/or projects
Value-added foods for nutritional challenges to certain pathologies such as protein-energy undernutrition, dysphagia, etc.
Texture-modified foods for the treatment of dysphagia
Canadian First Nations foods
In vitro digestion system for food and feed
Research and/or project statements
As a researcher, Dr. Germain specializes in the research and development of foods to meet the challenges of tomorrow's diet. She oversees several multidisciplinary projects for the development of value-added foods, the study of rheology and the quantification of pre- or post-digestion nutritional compounds using the dynamic in vitro digestion platform (IVIDIP) of the CRD de St-Hyacinthe. The circular economy, cellular agriculture and the One Health concept are at the heart of its ongoing work.
- Values of anti-nutritional compounds in crickets and darkeners.
- Project in collaboration with indigenous communities involving the 3 sisters (corn, squash and beans) and sunflower.
- Naked Oats Project
- Development of the in vitro digestion platform (IVIDIP)
Professional activities / interests
Scientific advisor for the Professional Association of Nutritionists with Dysphagia Expertise.
Education and awards
Ph. D. from McGill University (2017)
International experience and/or work
Dr. Germain is a nutritionist with over 25 years of expertise in research and nutritional treatment of age-associated malnutrition and dysphagia, including controlled rheology foods.
Dr. Germain's research objectives are to develop new functional, healthy and eco-responsible foods that promote targeted processes that improve the health of Canadians... from farm to fork. Several recent publications demonstrate the importance of the microbiota on health and chronic diseases.
In addition, changes in food intake are required for the treatment of several chronic diseases such as diabetes, irritable bowel and others. Given Canada's aging population, a good understanding of food choices and health impacts is essential for the food industry. Value-added foods and adequate industrial processes remain key elements in meeting nutritional needs and consumer expectations in an ever present circular economy.
- Member of the Ordre des diététistes nutritionnistes du Québec
- Member of the Professional Association of Nutritionists Experts in Dysphagia
- Adjunct Professor at the School of Human Nutrition at McGill University
- Adjunct Professor at the Université de Sherbrooke