Researcher in agri-food, processed foods and value added foods as well as modified texture foods
Current research and/or projects
Value-added foods for nutritional challenges due to age-related diseases (osteoporosis, rheumatoid arthritis, protein-energy malnutrition, and dysphagia)
Insect-based foods (crickets, mealworms and caterpillars)
Texture-modified foods for the treatment of dysphagia
Aging and nutrition
Research and/or project statements
- As a researcher, Dr. Germain is involved in projects related to the impact of legumes (lentils, chickpeas and peas) on microbiota, appetite and blood sugar levels in mice and humans
- Future projects :
- Research in the evaluation of taste and odour changes related to aging in humans and their impacts on food selection
- Research on the impact of processing processes on value-added foods
- Research on the microbiota of the intestine during aging
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 20 years of experience in research and nutritional treatment of malnutrition associated with aging and dysphagia including texture-modified foods.
Dr. Germain’s research aims to develop new functional foods that make use of targeted processes to improve the health of Canadians. Several recent publications have shown the importance of the microbiota for health and chronic diseases. In addition, changes in dietary intake are required for the treatment of many chronic diseases, such as diabetes and irritable bowel syndrome. Given the aging of the Canadian population, a good understanding of food choices and the health impacts of foods is essential to the food industry. Value-added foods and adequate industrial processes remain key elements in meeting consumers’ expectations and nutritional needs.
Dr. Germain’s previous research has involved McGill University, Veterans Affairs Canada and Health Canada
Indigenous Services Canada
Adjunct Professor, School of Human Nutrition, McGill University
The new projects will involve the University of Guelph and the Guelph RDC