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

Education

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

Fellowships

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. L'Hocine, L. (2012). "Demystifying food allergens detection assays.", 22ième Colloque de l’AQAA, St-Pierre Centre, Montréal, QC, Canada, June 2, 2012. (Presentation)

    2012 - View publication details

  2. L'Hocine, L. and Pitre, M. (2012). "Impact of extraction conditions on peanut and tree-nut allergens recovery, profile and immunoreactivity.", 7th Workshop on Food Allergen Methodologies, Montréal, QC, Canada, May 6-9, 2012. (Poster)

    2012 - View publication details

  3. L'Hocine, L., Pitre, M., and Wanasundara, P.K.J.P.D. (2012). "Assessment of protein and IgE-binding profiles of select Canadian mustard seeds.", 50th National Conference of the Canadian Institute of Food Science and Technology (CIFST's): Innovation meets Commercialization, Niagara Falls, ON, Canada, May 27-29, 2012. (Poster)

    2012 - View publication details

  4. Eissa, S., Tlili, C., L'Hocine, L., and Zourob, M. (2012). "Graphene-based label-free voltammetric immunosensor for the sensitive detection of multiple food allergens.", 7th Workshop on Food Allergen Methodologies, Montréal, QC, Canada, May 6-9, 2012. (Poster)

    2012 - View publication details

  5. L'Hocine, L. (2012). "Impact of food matrix and processing on Allergens.", LesMetsSages-AQAA, 21(1).

    2012 - View publication details

  6. Eissa, S., Tlili, C., L'Hocine, L., Zourob, M. (2012). Electrochemical immunosensor for the milk allergen Β-lactoglobulin based on electrografting of organic film on graphene modified screen-printed carbon electrodes. Biosensors and Bioelectronics, [online] 38(1), 308-313. http://dx.doi.org/10.1016/j.bios.2012.06.008

    2012 - View publication details

  7. Seo, S., Karboune, S., Yaylayan, V., L'Hocine, L. (2012). Glycation of lysozyme with galactose, galactooligosaccharides and potato galactan through the Maillard reaction and optimization of the production of prebiotic glycoproteins. Process Biochemistry, [online] 47(2), 297-304. http://dx.doi.org/10.1016/j.procbio.2011.11.007

    2012 - View publication details

  8. L'Hocine, L. (2011). "Impact of food processing on allergens.", Zip technologique- Les allergènes, Saint-Hyacinthe, QC, Canada, June 16, 2011. (Presentation)

    2011 - View publication details

  9. L'Hocine, L., Pitre, M., Walckiers, J., and Tamim, O. (2010). "Optimized peanut allergens extraction technique appropriate for two-dimensional electrophoresis analysis and immunodetection.", 14th Annual Federal Food Safety and Nutrition Research Meeting (FFSNRM), Ottawa, ON, Canada, November 3-4, 2010.

    2010 - View publication details

  10. Boye, J.I., L'Hocine, L., and Rajamohamed, S.H. (2010). "Processing Foods without Soybean Ingredients.", in Boye, J.I. and Godefroy, S.B. (eds.) - Allergen Management in the Food Industry, John Wiley & Sons, Ltd, Chapter 13, Section II.

    2010 - View publication details

  11. L'Hocine, L., Pitre, M., and Guay, F. (2010). "Optimization of the preparation of non altered and natural allergens extracts from peanut and tree-nuts using a D-optimal experimental design.", 2010 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference, Fairmont Winnipeg Hotel, Winnipeg, MB, Canada, May 30-June 1, 2010.

    2010 - View publication details

  12. Achouri, A., Boye, J.I., Nail, V., and L'Hocine, L. (2009). "Impact of High Pressure and Thermal Processing on the Immunoreactivity of Sesame Protein Isolate.", 2009 Alberta Beekeepers Commission Annual General Meeting, Rosen Shingle Creek, Orlando, FL, USA, May 3-6, 2009.

    2009 - View publication details

  13. Karboune, S., L'Hocine, L., Anthoni, J., Geraert, P.-A., and Kermasha, S. (2009). "Properties of Selected Hemicellulases of a Multi-Enzymatic System from Penicillium funiculosum.", Bioscience, Biotechnology, and Biochemistry (BBB), 73(6), pp. 1286-1292. doi : 10.1271/bbb.80808

    2009 - View publication details

  14. Lagacé, L., L'Hocine, L., Cournoyer, M., Robert, É., and Martin, N. (2008). "Étude de l’impact de l’injection d’air sur les propriétés du sirop d’érable.", Journées D’information En Acériculture: Cultiver L’avenir, Région de la Chaudière-Appalaches, QC, Canada, January 16-18, 2008.

    2008 - View publication details

  15. L'Hocine, L., Boye, J.I., and Jouve, S. (2007). "Soybean glycinin immunoreactivity as affected by changes in its conformational structure.", 98th Annual Meeting of the American Oil Chemists' Society (AOCS) & Expo, Québec City Convention Centre, Québec City, QC, Canada, May 13-16, 2007.

    2007 - View publication details

  16. Achouri, A., Boye, J.I., Nail, V., and L'Hocine, L. (2007). "Impact of High Pressure and Thermal Processing on the Immunoreactivity of Sesame Protein Isolate.", American Oil Chemists Society Meeting 2007, Quebec City, Canada.

    2007 - View publication details

  17. L'Hocine, L., Boye, J.I., Jouve, S. (2007). Ionic strength and pH-induced changes in the immunoreactivity of purified soybean glycinin and its relation to protein molecular structure. Journal of Agricultural and Food Chemistry, [online] 55(14), 5819-5826. http://dx.doi.org/10.1021/jf070281v

    2007 - View publication details

  18. L'Hocine, L., Boye, J.I., Munyana, C. (2007). Detection and quantification of soy allergens in food: Study of two commercial enzyme-linked immunosorbent assays. Journal of Food Science, [online] 72(3), http://dx.doi.org/10.1111/j.1750-3841.2007.00298.x

    2007 - View publication details

  19. L'Hocine, L., Boye, J.I. (2007). Allergenicity of soybean: New developments in identification of allergenic proteins, cross-reactivities and hypoallergenization technologies. Critical Reviews in Food Science and Nutrition, [online] 47(2), 127-143. http://dx.doi.org/10.1080/10408390600626487

    2007 - View publication details

  20. L'Hocine, L., Boye, J.I., and Jouve, S. (2006). "Immunogenicity of Soybean Glycinin: Influence of pH and Ionic Strength on Protein Molecular Structure.", Canadian Institute of Food Science and Technology Conference 2006, Montreal, Canada, May 28-30, 2006.

    2006 - View publication details

Research facility

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

Affiliations

  • 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).

Language

English
French

Other languages

Arabic; Chinese