Lamia L'Hocine, Ph. D.

Image Lamia L'Hocine
Research Scientist

Dr. Lamia L'Hocine's research activities focus on food proteins with a particular interest in plant proteins (from oilseeds, legumes and cereals), their extraction and characterization and evaluation of the impact of processing on their extractability, molecular, nutritional, functional and allergenic properties, as well as on their digestibility and bioavailability. Her research aims to add value to the protein ingredients and study the feasibility of new protein ingredients in various food applications.

Current research and/or projects

Selected Projects

  1. Impact of industry-relevant processing and matrix formulations on the allergenic potential of legume proteins (A-base; 2013-2016)

  2. Identification of promising soybean, wheat and oat varieties with high protein quality (digestibility, amino acid profiles, and bioactive potential) (AIP- Industry led R&D; 2013-2018)

  3. Effect of variety and processing on the protein quality of Canadian pulses (AIP-Industry led R&D; 2013-2018)

  4. Impact of varietal differences of oat on bioactive peptides generation by a dynamic in vitro protein digestion process (A-base; 2016-2019)

  5. Characterization of glabrous canary seed proteins for new market opportunities (A-base; 2016-2019)

  6. Pulse Innovation in the Chinese Market-Development of whole-pulse functional beverage (AIP-Industry led R&D; 2018-2019)

  7. Impact of processing by microwave technology on the enzymatic and aromatic profiles of frozen vegetables ( AIP-Industry led R&D; 2015-2017)

  8. Development of a value-added ingredient, enriched in proteins and produced from Camelina meal (collaborative framework; 2018-2019)

  9. Food Canada-China Joint Committee (CCJC) Action Plan International Engagement, 2016-2018

  10. Allergenicity of Glabrous Canary Seed (Collaborative framework; 2018-2019)

  11. Strategic approaches for faba bean value addition and utilization (CAP- Pulse Science Cluster, 2018-2023)

  12. Insects, source of healthy ingredients (A-base; 2018-2022)

  13. Defining Functional Protein, mucilage and fibre value ofYellow Mustard for the Food Industry (CAP – Special Crops Science Cluster; 2018-2023)

  14. Evaluating the effect of processing methods, genotype and environment on the extractability of protein from oats and characterizing physiochemical and nutritional attributes of oat protein (Canadian Food Innovators Cluster; 2018-2022)

  15. Application of advanced processing technologies for the development of value added pulse-based ingredients and materials; 2020-2023)

Professional activities / interests

  • Elected Vice-Chair of  the AOCS’s Protein and Co-Product Division, May 2020- May 2021

  • Elected Secretary-Treasurer of the AOCS’s Protein and Co-Product Division, May 2018- May 2020.

  • Newsletter Editor of the AOCS’s Protein and Co-Products Division from, May 2016-May 2018.

  • Member of the organizing committee of the 2019 Food Canadian Summit, the CIFST annual meeting, Halifax, NS, Canada, May 22-24, 2019.

  • Invited member of the scientific committee for the revision of the specifications of the "Control Allergen Certification" program of the Quebec Association of Food Allergies (AQAA), 2011-2012 and 2014-2015.

  • Member of the College of Reviewers of NSERC Natural Sciences and Engineering Research Council (NSERC) for Industrial Research and Development Fellowships (IRDF) since 2008.

  • Member of the Canadian allergy Network, 2009.

Education and awards


Ph. D., Food Science and Technology, Jiangnan University, Wuxi, China, 1999

M. Sc., Food Science and Technology, Jiangnan University, Wuxi, China, 1995     

B. Sc., Food Science and Human Nutrition, National Institute of Agronomy, Algeria 1992


NSERC post-doctoral fellowship in governmental laboratory, AAFC, St-Hyacinthe, QC, Canada, 2004-2007

Postdoctoral fellowship, McGill University, Montreal, QC, Canada, 2000-2002

Post-graduate Master and Doctorate international Sino-Algerian cooperative scholarships,  1993-2000

Key publications

  1. Delphine Martineau-Côté, Lamia L’Hocine, Fabio Tuccillo, Janitha P.D. Wanasundara, Frederick L. Stoddard,
    Chapter 8 - Faba Bean as a Sustainable Plant Protein Source,
    Editor(s): Sudarshan Nadathur, Janitha P.D. Wanasundara, Laurie Scanlin,
    Sustainable Protein Sources (Second Edition),
    Academic Press, 2024, Pages 163-184,

    2023 - View publication details

  2. Nutritional and health promoting bioactive properties of Canadian faba bean in comparison to pea and soy.

    2023 - View publication details

  3. Assessing impacts of physical processing methods on pea and lentil allergenic proteins

    2023 - View publication details

  4. Huang, J., Liu, Z., Rui, X., L'Hocine, L., Zhang, Q., Li, W., Dong, M. (2020). Assessment of the effect of lactic acid fermentation on the gastroduodenal digestibility and immunoglobulin e binding capacity of soy proteins: Via an in vitro dynamic gastrointestinal digestion model. Food and Function, [online] 11(12), 10467-10479.

    2020 - View publication details

  5. Achouri, A., L'Hocine, L., Martineau-Côté, D., Sirois, S., Pitre, M., Mason, E., Abdel-Aal, E.M., Hucl, P. (2020). Scale up fractionation of components from novel glabrous brown and yellow canary seeds (Phalaris canariensis L.) and techno-functional properties of the resulting protein isolates. Food Research International, [online] 137

    2020 - View publication details

  6. Pitre, M., L’hocine, L., Achouri, A., Blaquière, M., Roches, A.D. (2020). Immunoglobulin e-binding pattern of canadian peanut allergic children and cross-reactivity with almond, hazelnut and pistachio. Biomolecules, [online] 10(8), 1-23.

    2020 - View publication details

  7. Mason, E., L'Hocine, L., Achouri, A., Pitre, M., Karboune, S. (2020). Health promoting bioactive properties of novel hairless canary seed flour after in vitro gastrointestinal digestion. Foods, [online] 9(7),

    2020 - View publication details

  8. L’Hocine L., Martineau-Côté D., Achouri A., Wanasundara J.P.D., Loku Hetti Arachchige G.W. (2020) Broad Bean (Faba Bean). In: Manickavasagan A., Thirunathan P. (eds) Pulses. Springer, Cham.

    2020 - View publication details

  9. Mason, E., L’hocine, L., Achouri, A., Karboune, S. (2018). Hairless canaryseed: A novel cereal with health promoting potential, 10(9),

    2018 - View publication details

  10. L'Hocine, L., Pitre, M. (2016). Quantitative and qualitative optimization of allergen extraction from peanut and selected tree nuts. Part 1. Screening of optimal extraction conditions using a D-optimal experimental design. Food Chemistry, [online] 194 780-786.

    2016 - View publication details

  11. L'Hocine, L., Pitre, M. (2016). Quantitative and qualitative optimization of allergen extraction from peanut and selected tree nuts. Part 2. Optimization of buffer and ionic strength using a full factorial experimental design. Food Chemistry, [online] 194 820-827.

    2016 - View publication details

  12. Des Marchais, L.-P., Villeneuve, S., L'Hocine, L., and Pitre, M. (2015). "Effect of Navy bean processing on dough rheological properties and bread-making potential.", International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015. (Poster)

    2015 - View publication details

  13. L'Hocine, L. (2015). "Les aliments peuvent-ils devenir moins allergènes?", Semaine de l’agriculture, de l’alimentation et de la consommation (SAAC)- Le symposium, Centre de foires de Québec, Québec, QC, Canada, January 2015. (Presentation)

    2015 - View publication details

  14. L'Hocine, L. and Pitre, M. (2014). "Detection and identification of allergens from local Canadian varieties of mustard.", 8th Workshop on Food Allergen Methodologies, Sheraton Wall Centre, Vancouver, BC, Canada, May 2014. (Poster)

    2014 - View publication details

  15. L'Hocine, L., Pitre, M., Villeneuve, S., Des Marchais, L.-P., and Achouri, A. (2014). "Impact of industry-relevant thermal processing on navy bean proteins immunoreactivity.", 8th Workshop on Food Allergen Methodologies, Sheraton Wall Centre, Vancouver, BC, Canada, May 2014. (Poster)

    2014 - View publication details

  16. L'Hocine, L., Pitre, M., Bernard, H., and Arcand, Y. (2014). "Impact of Food Processing and Food Matrix Composition on Peanut Allergens Digestibility and Allergenicity by a Dynamic in Vitro Digestion System.", 17th IUFoST World Congress of Food Science and Technology, Montreal, QC, Canada, August 17-22, 2014, Oral presentation.

    2014 - View publication details

  17. Seo, S., L'Hocine, L., Karboune, S. (2014). Allergenicity of potato proteins and of their conjugates with galactose, galactooligosaccharides, and galactan in native, heated, and digested forms. Journal of Agricultural and Food Chemistry, [online] 62(16), 3591-3598.

    2014 - View publication details

  18. Seo, S., Karboune, S., and L'Hocine, L. (2013). "Effects of glycation through the Maillard reaction on the allergenicity of potato proteins.", Institute of Food Technologists (IFT) 2013 Annual Meeting and Food Expo®, Chicago, Illinois, USA, July 13-16, 2013. (Poster)

    2013 - View publication details

  19. Eissa, S., L'Hocine, L., Siaj, M., Zourob, M. (2013). A graphene-based label-free voltammetric immunosensor for sensitive detection of the egg allergen ovalbumin. Analyst, [online] 138(15), 4378-4384.

    2013 - View publication details

  20. Seo, S., Karboune, S., L'Hocine, L., Yaylayan, V. (2013). Characterization of glycated lysozyme with galactose, galactooligosaccharides and galactan: Effect of glycation on structural and functional properties of conjugates. Food Science and Technology - LWT, [online] 53(1), 44-53.

    2013 - View publication details

Research facility

3600 Casavant Boulevard West
Saint-Hyacinthe, QC J2S 8E3


  • Member of the Canadian Proteomic Network (2009-to 2015);
  • Member of the American Oil Chemist Society, Protein and Co-Product Division (2015-present)
  • Member of the Canadian Institute of Food Sceinces andTechnology (2019).



Other languages

Arabic; Chinese