Michel Britten
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
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Arcand, Y., Bittman, S., Britten, M., Champagne, C., Daneshfar, B., David, S., Davidson, A., Derdall, E. Drury, C., Eden, J., Handyside, P., Hung, Y., Javorek, S., Jiang, Y., Jingui, Y., Jordan, C., Joosse, P., Li, S., McAuley, E., McNairn, H., MacDonald, D., Pacheco, A., Powers, J., Reid, K., Smith, E. L., Topp, E., Vanrobaeys, J., Villeneuve, S., Wilson, H., Yang, J. Agricultural Land Use. Synthesis of Science. Canada Water Agency Report. Freshwater Science Assessment-Line of Inquiry. Nov. 20, 2020.
2020 - View publication details
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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. Food Chemistry, [online] 294 130-137. http://dx.doi.org/10.1016/j.foodchem.2019.04.107
2019 - View publication details
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Han, J., Chang, Y., Britten, M., St-Gelais, D., Champagne, C.P., Fustier, P., Lacroix, M. (2019). Interactions of phenolic compounds with milk proteins. European Food Research and Technology, [online] 245(9), 1881-1888. http://dx.doi.org/10.1007/s00217-019-03293-1
2019 - View publication details
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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. Food Science and Technology - LWT, [online] 109 429-435. http://dx.doi.org/10.1016/j.lwt.2019.04.012
2019 - View publication details
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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. Journal of Dairy Science (JDS), [online] 99(7), 5230-5243. http://dx.doi.org/10.3168/jds.2016-10914
2016 - View publication details
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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. Food Science and Technology - LWT, [online] 69 225-232. http://dx.doi.org/10.1016/j.lwt.2016.01.050
2016 - View publication details
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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. International Dairy Journal, [online] 55 1-9. http://dx.doi.org/10.1016/j.idairyj.2015.11.008
2016 - View publication details
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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. International Dairy Journal, [online] 53 1-9. http://dx.doi.org/10.1016/j.idairyj.2015.09.002
2016 - View publication details
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Carnovale, V., Britten, M., Couillard, C., Bazinet, L. (2015). Impact of calcium on the interactions between epigallocatechin-3-gallate and β-lactoglobulin. Food Research International, [online] 77 565-571. http://dx.doi.org/10.1016/j.foodres.2015.08.010
2015 - View publication details
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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. Journal of Agricultural and Food Chemistry, [online] 63(42), 9239-9250. http://dx.doi.org/10.1021/acs.jafc.5b00858
2015 - View publication details
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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. European Food Research and Technology, [online] 241(4), 543-551. http://dx.doi.org/10.1007/s00217-015-2483-1
2015 - View publication details
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Banville, V., Power, N., Pouliot, Y., Britten, M. (2015). Relationship between Baked-Cheese Sensory Properties and Melted-Cheese Physical Characteristics. Journal of Texture Studies, [online] 46(5), 321-334. http://dx.doi.org/10.1111/jtxs.12132
2015 - View publication details
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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. International Dairy Journal, [online] 48 60-65. http://dx.doi.org/10.1016/j.idairyj.2015.01.004
2015 - View publication details
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Rinaldi, L., Rioux, L.E., Britten, M., Turgeon, S.L. (2015). Invitro bioaccessibility of peptides and amino acids from yogurt made with starch, pectin, or β-glucan. International Dairy Journal, [online] 46 39-45. http://dx.doi.org/10.1016/j.idairyj.2014.09.005
2015 - View publication details
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Giroux, H.J., Lanouette, G., Britten, M. (2015). Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels. Food Hydrocolloids, [online] 45 272-278. http://dx.doi.org/10.1016/j.foodhyd.2014.12.004
2015 - View publication details
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Felix da Silva, D., Matumoto-Pintro, P.T., Bazinet, L., Couillard, C., Britten, M. (2015). Effect of commercial grape extracts on the cheese-making properties of milk. Journal of Dairy Science (JDS), [online] 98(3), 1552-1562. http://dx.doi.org/10.3168/jds.2014-8796
2015 - View publication details
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Stratulat, I., Britten, M., Salmieri, S., Fustier, P., St-Gelais, D., Champagne, C.P., Lacroix, M. (2015). Enrichment of cheese with vitamin D3 and vegetable omega-3. Journal of Functional Foods, [online] 13 300-307. http://dx.doi.org/10.1016/j.jff.2015.01.004
2015 - View publication details
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Cottica, S.M., Sabik, H., Antoine, C., Fortin, J., Graveline, N., Visentainer, J.V., Britten, M. (2015). Characterization of Canadian propolis fractions obtained from two-step sequential extraction. Food Science and Technology - LWT, [online] 60(1), 609-614. http://dx.doi.org/10.1016/j.lwt.2014.08.045
2015 - View publication details
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Lamothe, S., Azimy, N., Bazinet, L., Couillard, C., Britten, M. (2014). Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment. Food and Function, [online] 5(10), 2621-2631. http://dx.doi.org/10.1039/c4fo00203b
2014 - View publication details
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Saffon, M., Jiménez-Flores, R., Britten, M., Pouliot, Y. (2014). On the use of buttermilk components as aggregation nuclei during the heat-induced denaturation of whey proteins. Journal of Food Engineering, [online] 132 21-28. http://dx.doi.org/10.1016/j.jfoodeng.2014.02.001
2014 - View publication details
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