Louis Sasseville, Ph.D., phys.
As a biophysicist by training, I apply techniques from modern physics to the study of food, its journey through the food system, and food loss and waste reduction. Explicitly, I am interested in the application of novel technologies in the food industry, coupled with the modelling and optimization of treatments through the use of scientific computing.
Research and/or project statements
- Novel technologies: pulsed electric field, chemometry and hyperspectral imaging, etc.
- Scientific computing: mechanism of action modelling, predictive modelling, analysis of data and images via statistical and AI algorithms