Marie-Claude Gentès, Ph.D.
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/side streams by bioconversion
- Application of innovative concepts and technologies in pilot plants simulating industrial conditions
Professional activities / interests
Member of the Standing Committee of Dairy Science and Technology of the International Dairy Federation (IDF) since 2023
Education and awards
Doctor of Philosophy - Food science and technology. 2011 | Université Laval, Quebec, Canada
Gentès, M.-C., Caron, A., Champagne, C.P. (2022). Potential applications of pulsed electric field in cheesemaking. International Journal of Dairy Technology, http://dx.doi.org/10.1111/1471-0307.128542022 - View publication details
Associate professor since May 2023, Laval University, Quebec
Regular member of INAF since 2021, Laval University, Quebec
Regular member of the STELA centre since 2021, Laval University, Quebec