Martin Mondor, Ph.D.

Image Martin Mondor
Research Scientist

Membrane technologies and extraction

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

 

- Integrated collaborative science with the Huron-Wendat Nation for the promotion of the polyculture of the 3 sisters, sunflowers and other plants of interest, from the soil to the table back to the land, thanks to the understanding of historical food value chains and current.

 

- Implementation of a technological platform for the simultaneous calculation of indicators of eco-efficiency,​ food loss and waste, nutritional value, safety and shelf-life resulting from the integration of the "Circular Agri-Food Systems" concept along the continuum of the Canadian value chain .

 

- Modelling the microbial communities as a measure of food safety in the development of advanced eco-efficient and innovative processing treatments of cold-pressed juices.

 

- Application of advanced processing technologies for the development of value added pulse-based ingredients and materials.

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. N/A

    2019 - View publication details

  4. Taherian, A., Mondor, M., Labranche, J., Drolet, H., Ippersiel, D., and Lamarche, F. (2011). Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates. Food Research International.
    Boye, J.I., S. Aksay, S. Roufik., S. Ribéreau, S., Mondor, M., Farnworth, E., and Rajamohamed, S.H. (2009). Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International.
    AACC International Method 10-10.03 (November 3, 1999). Optimized Straight-Dough Bread-Making Method. Baking Quality, pp. 1-8. Accessed at http://dx.doi.org//10.1094/AACCIntMethod-10-10.03

    2019 - View publication details

  5. Gulati, T., Datta, A. K. (2015). Mechanistic understanding of case-hardening and texture development during drying of food materials. Journal of Food Engineering 166, 119-138.

    2019 - View publication details

  6. 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

  7. Chen, X., Xue, S.J., Shi, J., Kostrzynska, M., Tang, J., Guévremont, E., Villeneuve, S., Mondor, M. (2018). Red cabbage washing with acidic electrolysed water: Effects on microbial quality and physicochemical properties. Food Quality and Safety, [online] 2(4), 229-237. http://dx.doi.org/10.1093/fqsafe/fyy023

    2018 - View publication details

  8. Marie Thérèse Charles, Dominique Roussel, Stéphane Gariépy, Carl Belec, Martin Mondor, Sébastien Villeneuve, Carole McKinnon. 2018. Les trois sœurs: du champ en passant par le labo à votre table. Affiche présentée à la rencontre "Bridging the gap between research and community needs" tenue le 11/26/2018, Saint-Hyacinthe, Qc, Canada

    2018 - View publication details

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

    2018 - View publication details

  10. Akhtar, M.J., Mondor, M., Aïder, M. (2018). Impact of the drying mode and ageing time on sugar profiles and antioxidant capacity of electro-activated sweet whey. International Dairy Journal, [online] 80 17-25. http://dx.doi.org/10.1016/j.idairyj.2017.12.013

    2018 - View publication details

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

    2018 - View publication details

  12. 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. Food Research International, [online] 103 215-225. http://dx.doi.org/10.1016/j.foodres.2017.10.013

    2018 - View publication details

  13. Mercier, S., Mondor, M., Marcos, B., Moresoli, C., Villeneuve, S. (2017). Estimation of missing values in a food property database by matrix completion using PCA-based approaches. Chemometrics and Intelligent Laboratory Systems, [online] 166 37-48. http://dx.doi.org/10.1016/j.chemolab.2017.04.008

    2017 - View publication details

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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. International Journal of Heat and Mass Transfer, [online] 99 548-555. http://dx.doi.org/10.1016/j.ijheatmasstransfer.2016.03.119

    2016 - View publication details

  19. 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. Environmental Technology, [online] 37(13), 1704-1715. http://dx.doi.org/10.1080/09593330.2015.1128002

    2016 - View publication details

  20. 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?. Comprehensive Reviews in Food Science and Food Safety, [online] 15(4), 685-704. http://dx.doi.org/10.1111/1541-4337.12207

    2016 - View publication details

Research facility

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

Expertise

Affiliations

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

 

Language

English
French