Martin Mondor, E.I.T.., Ph.D.

Image Martin Mondor
Research Scientist

Food engineering

Current research and/or projects

Dr. Mondor's work aims to strengthen the sector's competitive position by focusing on value-added production and processing

Research and/or project statements

Ongoing projects

- Understand and value the cropping systems based on the Three Sisters in support of nutrition

- Potential of insects as a source of healthy ingredients and sanitation process during production

- Implementation of a technology platform aimed at developing sustainable strategies to reduce food losses and waste across the food distribution continuum in Canada

- Development of Novel Feed Additives to Replace Antibiotics and Promote Pig Gut Health

- Strategies for detoxifying vomitoxin using chemical and biological approaches in post-weaning piglets

- Investigations into synergistic effects of butyrate glycerides with plant extracts for reducing the use of antibiotics in chicken production

- On-farm trials to validate encapsulated essential oils to control necrotic enteritis in broilers

Education and awards

IAEF Distinguished Service Award (2015)

International experience and/or work

- International student training

- Reviewer for international funding organisations: Human Resources Programme, from The National Council for Scientific Research of Romania; United States Department of Agriculture; NWO domain Applied and Engineering Sciences (The Netherlands).

Key publications

  1. 2020 ASAS-CSAS-WSASAS Virtual Annual Meeting & Trade Show, Webinar Series, July 28-30.

    2020 - View publication details

  2. 2019 Ontario Ministry of Agriculture, Food and Rural Affairs - FOOD SAFETY RESEARCH FORUM; October 9, Guelph, Ontario, Canada

    2019 - View publication details

  3. Chekabab, S.M., Rehman, M.A., Yin, X., Carrillo, C., Mondor, M., Diarra, M.S. (2019). Growth of salmonella enterica serovars typhimurium and enteritidis in iron-poor media and in meat: Role of catecholate and hydroxamate siderophore transporters, 82(4), 548-560. http://dx.doi.org/10.4315/0362-028X.JFP-18-371

    2019 - View publication details

  4. Nguyen, T.K., Mondor, M., Ratti, C. (2018). Shrinkage of cellular food during air drying, 230 8-17. http://dx.doi.org/10.1016/j.jfoodeng.2018.02.017

    2018 - View publication details

  5. Mercier, S., Mondor, M., Villeneuve, S., Marcos, B. (2018). The Canadian food cold chain: A legislative, scientific, and prospective overview, 88 637-645. http://dx.doi.org/10.1016/j.ijrefrig.2018.01.006

    2018 - View publication details

  6. Nguyen, T.K., Khalloufi, S., Mondor, M., Ratti, C. (2018). Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modelling, 103 215-225. http://dx.doi.org/10.1016/j.foodres.2017.10.013

    2018 - View publication details

  7. Mercier, S., Mondor, M., and Marcos, B. (2016). "The Canadian food cold chain: a legislative, scientific, and prospective overview.", 4th IIR Conference on Sustainability and the Cold Chain, Auckland, New Zealand, April 7-9, 2016.

    2016 - View publication details

  8. Nguyen, T., Mondor, M., and Ratti, C. (2016). "Effect of initial solids content and structure of potato on shrinkage during air drying.", 2016 International Conference on Food Properties (ICFP2016), Bangkok, Thailand, May 31-June 2, 2016, pp. 1-6.

    2016 - View publication details

  9. Charles, M.T., Des Marchais, L.-P., Gros-Louis, M., Gariépy, S., Villeneuve, S., Mondor, M., Lamarche, F., Lafrenière-Landry, M., Bélec, C., Rolland, D., Roussel, D., Ippersiel, D., and Drolet, H. (2016). "The Three Sisters value chain: characteristics and bread-making potential of the ancestral lineages.", Joint Annual Conference for the Canadian Society of Agronomy and the Canadian Society for Horticultural Science, La Plaza, Montreal, QC, Canada, 24-26 July, 2016. (Poster)

    2016 - View publication details

  10. Mondor, M., Charles, M.T., and Villeneuve, S. (2016). "The Three-Sisters Project: products' characteristics and potentials.", Conservation and Development of Ancestral/Indigenous Plant Genetic Resources: Challenges, Tools and Perspectives. Sharing the Canadian, Mexican and American Experiences, Quebec City, Quebec, Canada, May 10-11, 2016.

    2016 - View publication details

  11. Mercier, S., Marcos, B., Moresoli, C., Mondor, M., Villeneuve, S. (2016). Impact of the number and sampling time of water content measurements on the identifiability of a concentration-dependent water diffusivity, 99 548-555. http://dx.doi.org/10.1016/j.ijheatmasstransfer.2016.03.119

    2016 - View publication details

  12. Camilleri-Rumbau, M.S., Masse, L., Dubreuil, J., Mondor, M., Christensen, K.V., Norddahl, B. (2016). Fouling of a spiral-wound reverse osmosis membrane processing swine wastewater: Effect of cleaning procedure on fouling resistance, 37(13), 1704-1715. http://dx.doi.org/10.1080/09593330.2015.1128002

    2016 - View publication details

  13. Mercier, S., Moresoli, C., Mondor, M., Villeneuve, S., Marcos, B. (2016). A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?, 15(4), 685-704. http://dx.doi.org/10.1111/1541-4337.12207

    2016 - View publication details

  14. Gerzhova, A., Mondor, M., Benali, M., Aider, M. (2016). Study of total dry matter and protein extraction from canola meal as affected by the pH, salt addition and use of zeta-potential/turbidimetry analysis to optimize the extraction conditions, 201 243-252. http://dx.doi.org/10.1016/j.foodchem.2016.01.074

    2016 - View publication details

  15. Mercier, S., Mondor, M., Moresoli, C., Villeneuve, S., and Marcos, B. (2016). "Drying of durum wheat pasta and enriched pasta: a review of modelling approaches.", Critical Reviews in Food Science and Nutrition, 56(7), pp. 1146-1168. doi : 10.1080/10408398.2012.757691

    2016 - View publication details

  16. Gerzhova, A., Mondor, M., Benali, M., Aider, M. (2016). Incorporation of canola proteins extracted by electroactivated solutions in gluten-free biscuit formulation of rice-buckwheat flour blend: Assessment of quality characteristics and textural properties of the product, 51(3), 814-827. http://dx.doi.org/10.1111/ijfs.13034

    2016 - View publication details

  17. Zareifard, M.R., Thevenin, V., Mondor, M., and Clément, A. (2015). "Auto-fluorescence application in membrane fouling assessment using optical fibre probe.", International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015. (Poster)

    2015 - View publication details

  18. Mondor, M. (2015). "Recent developments in the use of membrane technologies for the production of new health ingredients/food products.", International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015, Oral presentation.

    2015 - View publication details

  19. Villeneuve, S., Mondor, M., Des Marchais, L.-P., Gros-Louis, M., and Lévesque, V. (2015). "Thermophysical properties of freshly harvested labrador tea leaves.", International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015. (Poster)

    2015 - View publication details

  20. Gherzova, A., Mondor, M., Benali, M., and Aider, M. (2015). "The effect of electro-activated solutions on physico-chemical, structural, and electrophoretic properties of canola protein concentrates and isolates.", International Congress on Engineering and Food, Engineering Challenges: bridging science and food innovations, Québec city, Canada, June 14-18, 2015. (Poster)

    2015 - View publication details

Research facility

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

Expertise

Affiliations

- Associate Professor in the Department of Soils and Food Engineering, Laval University, since September 2011

- Panel of experts in food process engineering – CIFST (Since May 2014)

- Member of l’Ordre des Ingénieurs du Québec (OIQ)

- Member of the Institute of nutrition and functional foods from Laval University

 

Language

English
French