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/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 

Key publications

  1. 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/10.1111/1471-0307.12854

    2022 - View publication details

Research facility

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

Affiliations

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

Language

English
French