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.

Agriculture and Agri-Food Canada
3600 Casavant Blvd. West, St-Hyacinthe (Quebec), Canada J2S 8E3

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. Hertsens, P., L'Hocine, L., and Boye, J.I. (2006). "Extraction and characterization of pea, chickpea and lentil proteins, and evaluation of their cross-reactivity with major food allergens.", 10th Annual Federal Food Safety and Nutrition Research Meeting (FFSNRM): 10 Years of Fostering Research Integration and Collaboration, Ottawa, ON, Canada, October 11-12, 2006.

    2006 - View publication details

  2. L'Hocine, L. (2006). "Immunogenicity of Soybean Glycinin: Influence of pH and Ionic Strength on Protein Molecular Structure.", 2006 Canadian Institute of Food Science & Technology (CIFST) and AAFC Conference, Delta Hotel, Montréal, QC, Canada, May 28-30, 2006.

    2006 - View publication details

  3. 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

  4. L'Hocine, L., Boye, J.I., Arcand, Y. (2006). Composition and functional properties of soy protein isolates prepared using alternative defatting and extraction procedures. Journal of Food Science, [online] 71(3), http://dx.doi.org/10.1111/j.1365-2621.2006.tb15609.x

    2006 - View publication details

  5. L'Hocine, L., Boye, J.I., and Gagnon-Poirier, C. (2005). "Antigenicity of β-lactoglobulin: Some limitations to quantification using ELISA.", 2005 Federal Food Safety & Nutrition Research Meeting: “Protecting the Canadian Food Supply”, Ottawa, ON, Canada, October 19-21, 2005.

    2005 - View publication details

  6. Boye, J.I., L'Hocine, L., and Faure, L. (2005). "Size-exclusion HPLC: An alternative method for the study of antibody-antigen interactions.", 2005 Federal Food Safety & Nutrition Research Meeting: “Protecting the Canadian Food Supply”, Ottawa, ON, Canada, October 19-21, 2005.

    2005 - View publication details

  7. Yi, Y., Kermasha, S., L'Hocine, L., and Neufeld, R. (2002). "Encapsulation of chlorophyllase in hydrophobically modified hydrogel.", Journal of Molecular Catalysis B: Enzymatic, 19-20, pp. 319-325.

    2002 - View publication details

  8. L'Hocine, L., Wang, Z., Jiang, B., and Xu, S. (2000). "Purification and partial characterization of fructosyltransferase and invertase from Aspergillus niger AS0023.", Journal of Biotechnology, 81(1), pp. 73-84.

    2000 - View publication details

  9. L'Hocine, L., Wang, Z., and Jiang, B. (2000). "Study on catalytic property of purified fructosyltransferase and invertase from Aspergillus niger AS0023.", Food Science and Fermentation Industries, 26(2), pp. 16-19.

    2000 - View publication details

Contact

Research facility

Saint-Hyacinthe Research and Development Centre
3600 Casavant Boulevard West
Saint-Hyacinthe, QC J2S 8E3
Canada

Expertise

Agriculture›Agri-Food
Agriculture›Bioactives
Agriculture›Cereals
Agriculture›In-vitro digestion
Agriculture›Oilseeds
Agriculture›Pulses
Food›Chemistry›Allergens
Food›Nutrition›Health Benefits
Food›Nutrition›Macronutrients

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