Michel Britten

Image Michel Britten
Scientist, Dairy chemistry and technology

As a researcher in dairy science and technology, conduct research and development projects on 1) improving product quality and production yields, 2) dairy ingredients, and 3) developing by-products .

Current research and/or projects

Dr. Britten is interested in the valorization of milk components. He studies the factors influencing their behaviour in complex food systems. Dr. Britten is also interested milk processing yields and nutrient stability during production, storage and digestion of dairy products.

Research and/or project statements

  • Influence of seasonal variations, membrane concentration and heat treatments on the physicochemical characteristics and cheese-making properties of milk;
  • Control of lipid oxidation during the production, storage and digestion of dairy products;
  • Optimal use of milk concentrated by reverse osmosis to increase cheese yields;
  • Optimization of critical steps in cheese production;
  • Controlling the texture of sterilized creams.

Professional activities / interests

  • Associate Professor, Department of Science des Aliments et de la Nutrition, Université Laval;
  • Member of the Centre de Recherche en Science et Technologie du Lait (STELA) and the Institut de la Nutrition et des Alinents Fonctionnels (INAF), Laval University;
  • Member of the editorial boards of Food Hydrocolloids and International Dairy Journal.

Education and awards

  • Golden Harvest Award (Innovation, Collaboration and Service Excellence);
  • Diamond Jubilee Medal of Queen Elizabeth II.

Key publications

  1. Lamothe, S., Desroches, V., Britten, M. (2019). Effect of milk proteins and food-grade surfactants on oxidation of linseed oil-in-water emulsions during in vitro digestion, 294 130-137. http://dx.doi.org/10.1016/j.foodchem.2019.04.107

    2019 - View publication details

  2. Giroux, H.J., Shea, R., Sabik, H., Fustier, P., Robitaille, G., Britten, M. (2019). Effect of oil phase properties on peptide release from water-in-oil-in-water emulsions in gastrointestinal conditions, 109 429-435. http://dx.doi.org/10.1016/j.lwt.2019.04.012

    2019 - View publication details

  3. Tremblay-Marchand, D., Doyen, A., Britten, M., Pouliot, Y. (2016). A process efficiency assessment of serum protein removal from milk using ceramic graded permeability microfiltration membrane, 99(7), 5230-5243. http://dx.doi.org/10.3168/jds.2016-10914

    2016 - View publication details

  4. Giroux, H.J., Robitaille, G., Britten, M. (2016). Controlled release of casein-derived peptides in the gastrointestinal environment by encapsulation in water-in-oil-in-water double emulsions, 69 225-232. http://dx.doi.org/10.1016/j.lwt.2016.01.050

    2016 - View publication details

  5. Perreault, V., Turcotte, O., Morin, P., Pouliot, Y., Britten, M. (2016). Combined effect of denatured whey protein concentrate level and fat level in milk on rennet gel properties, 55 1-9. http://dx.doi.org/10.1016/j.idairyj.2015.11.008

    2016 - View publication details

  6. Ayala-Bribiesca, E., Lussier, M., Chabot, D., Turgeon, S.L., Britten, M. (2016). Effect of calcium enrichment of Cheddar cheese on its structure, in vitro digestion and lipid bioaccessibility, 53 1-9. http://dx.doi.org/10.1016/j.idairyj.2015.09.002

    2016 - View publication details

  7. Carnovale, V., Britten, M., Couillard, C., Bazinet, L. (2015). Impact of calcium on the interactions between epigallocatechin-3-gallate and β-lactoglobulin, 77 565-571. http://dx.doi.org/10.1016/j.foodres.2015.08.010

    2015 - View publication details

  8. Fustier, P., Achouri, A., Taherian, A.R., Britten, M., Pelletier, M., Sabik, H., Villeneuve, S., Mondor, M. (2015). Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration, 63(42), 9239-9250. http://dx.doi.org/10.1021/acs.jafc.5b00858

    2015 - View publication details

  9. Cottica, S.M., Sabik, H., Bélanger, D., Giroux, H.J., Visentainer, J.V., Britten, M. (2015). Use of propolis extracts as antioxidant in dairy beverages enriched with conjugated linoleic acid, 241(4), 543-551. http://dx.doi.org/10.1007/s00217-015-2483-1

    2015 - View publication details

  10. Saffon, M., Jiménez-Flores, R., Britten, M., Pouliot, Y. (2015). Effect of heating whey proteins in the presence of milk fat globule membrane extract or phospholipids from buttermilk, 48 60-65. http://dx.doi.org/10.1016/j.idairyj.2015.01.004

    2015 - View publication details

Research facility

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

Language

English
French