Marie-Claude Gentès, Ph.D.
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
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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