Marie-Claude Gentès, Ph.D.

Image Marie-Claude Gentès
Research scientist

Dairy microbiology and technology

Current research and/or projects

Dr Gentès’ research aims to study dairy technology and processing in order to produce nutritious and high quality fermented food in a more sustainable way. Dr Gentès is also interested in the microbiology of milk and its impact on milk quality,  cheese-making properties and other fermented dairy products like yogurt at both laboratory and pilot plant scales.  

Research and/or project statements

  • Influence of seasonal variations, microorganisms and membrane concentration on milk quality and cheese-making properties of milk;
  • Impact of emerging technology on milk quality, cheese-making properties of milk and reducing food waste;
  • Upcycling excess milk compounds by bioconversion
  • Application of innovative concepts and technologies in pilot plants simulating industrial conditions

Professional activities / interests

Member of the STELA centre, Université Laval, Quebec

Education and awards

Doctor of Philosophy - Food science and technology. 2011 | Université Laval, Quebec, Canada 

International experience and/or work

 

 

Key publications

Champagne C.P., Gentès M.C., Defossés-Foucault E. 2018. Les produits laitiers fermentés. Chapitre 5 de « Science et technologie du lait », 3ième édition. JC Vuillemard Ed. Fondation de Technologie Laitière du Québec et Presses de l’Université Laval, Québec, pp. 213-258. 

Gentès, M.-C., Turgeon, S.L., et St-Gelais, D. 2016. Impact of starch and exopolysaccharide-producing lactic acid bacteria on the properties of set and stirred yoghurts, International Dairy Journal, 55, p. 79-86. doi : 10.1016/j.idairyj.2015.12.006 2013

Gentès M-C, St-Gelais D. & Turgeon S. L. 2013. Exopolysaccharide–milk protein interactions in a dairy model system simulating yoghurt conditions. Dairy Science & Technology. 93 (3): 255-271. doi : 10.1007/s13594-013-0121-x 2011 

Gentès M-C, St-Gelais D. & Turgeon S. L. 2011. Gel formation and rheological properties of fermented milk with in situ exo-polysaccharide production by lactic acid bacteria. Dairy Science & Technology. 91 (5): 645-661. doi : 10.1007/s13594-011-0039-0 

Gentès M-C, St-Gelais D. & Turgeon S. L. 2010. Stabilization of Whey Protein Isolate−Pectin Complexes by Heat. J. Agric. Food Chem. 58 (11): 7051–7058. doi : 10.1021/jf100957b