Dr. Sébastien Villeneuve, ing.

Chercheur scientifique en génie des procédés alimentaires
Agriculture et Agroalimentaire Canada

Recherche et / ou projets en cours

Mise en œuvre d'une plateforme technologique visant à élaborer des stratégies durables afin de diminuer les pertes et le gaspillage alimentaires dans le continuum de la distribution des aliments au Canada

 

Énoncés de recherches/projets

• Détermination de l’impact des procédés de transformation sur les propriétés d’ingénierie et sur la stabilité des ingrédients nouveaux incorporées dans les matrices alimentaires;

• Adaptation des procédés ancestraux aux techniques modernes de transformation des aliments;

• Développement d’outils technologiques et de systèmes/procédés thermo-physiques permettant d’évaluer le risque, réduire le danger microbien et d’améliorer la sécurité des procédés de transformation alimentaires et de la chaîne de distribution des aliments au Canada.

Activités professionnelles / intérêts

• Phénomènes d’échange;

• Procédés alimentaires et propriétés des aliments;

• Opérations unitaires et stabilité des composés bioactifs;

• Conditionnement et transformation des produits végétaux;

• Chaîne de froid.

 

Principales publications

Pour une liste complète de publications, visitez : AAC en ligne

  • Guénard Lampron, V.,St-Gelais, D., Villeneuve, S. & Turgeon, S.L. (2019)., Individual and sequential impact of stirring, smoothing, and cooling on the rheological properties of non-fat yogurts, stirred with a technical scale unit. Journal of Dairy Science, 102 (1)190–201. https://doi.org/10.3168/jds.2018-14565

  • 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, 2018, 2, 229–237. doi:10.1093/fqsafe/fyy023

  • Mercier, S., Mondor, M., Villeneuve, S. & Marcos, B. (2018), The Canadian food cold chain: a legislative, scientific, and prospective overview. International Journal of Refrigeration. https://doi.org/10.1016/j.ijrefrig.2018.01.006

  • 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 and regression-based approaches, Chemometrics and intelligent laboratory systems, 166, 37-48. https://doi.org/10.1016/j.ijrefrig.2018.01.006

  • Mercier, S., Villeneuve, S., Mondor, M. & Uysal, I. (2017), Time–Temperature Management along the Food Cold Chain: A Review of Recent Developments, Comprehensive Reviews in Food Science and Food Safety, 16 (4), 647-667. doi: 10.1111/1541-4337.12269

  • 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, 15(4), p. 685-704. doi : 10.1111/1541-4337.12207

  • Mercier, S., Mondor, M., Moresoli, C., Villeneuve, S., & 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), p. 1146-1168. doi : 10.1080/10408398.2012.757691

  • 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, 99, p. 548-555. doi : 10.1016/j.ijheatmasstransfer.2016.03.119

  • Zareifard, M.R., Mondor, M., Villeneuve, S., & Grabowski, S. (2015). « Ohmic Heating: Principle and Application in Thermal Food Processing. », dans Varzakas, T. and Tzia, C. (dir.) - Hand Book of Food Processing: Food Preservation, CRC Press, p. 389-416.

  • Mercier, S., Mondor, M., Moresoli, C., Villeneuve, S., & Marcos, B. (2015). « Drying of durum wheat pasta and enriched pasta: a review of modelling approaches. », Critical Reviews in Food Science and Nutrition. doi : 10.1080/10408398.2012.757691

  • Mercier, S., Marcos, B., Moresoli, C., Mondor, M., & Villeneuve, S. (2015). « Effect of the water content measurements on the estimation and identifiability of water diffusion and convection mass transfer coefficients. », International Journal of Heat and Mass Transfer, 90 (Article number 12208), p. 480-490. doi : 10.1016/j.ijheatmasstransfer.2015.06.082

  • Fustier, P., Achouri, A., Tahérian, 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, 63(42), p. 9239-9250. doi : 10.1021/acs.jafc.5b00858

  • Mercier, S., Villeneuve, S., Mondor, M., Moresoli, C., & Marcos, B. (2015). « Modeling of the water absorption during the steeping of yellow peas. », Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C, 94, pp. 20-28. https://doi.org/10.1016/j.fbp.2014.12.004

  • Mercier, S., Mondor, M., Villeneuve, S., Marcos, B. & Moresoli, C. (2015), Assessment of the oxidative stability of flaxseed-enriched lasagna using the Rancimat method. Journal of Food Processing and Preservation. 39(6), pp. 1729-1734. doi: 10.1111/jfpp.12404

  • Villeneuve, S., Power, K.A., Guévremont, É., Mondor, M., Tsao, R., Wanasundara, P.K.J.P.D., Zarepoor, L., & Mercier, S. (2015). « Effect of a short-time germination process on the nutrient composition, microbial counts and bread-making potential of whole flaxseed. », Journal of Food Processing and Preservation. doi : 10.1111/jfpp.12385

  • Guévremont, E., Lamoureux, L., Ward, P. & Villeneuve, S. (2015). « Survival of Campylobacter jejuni on fresh spinach stored at 4 °C or 12 °C. », Food control, 50, p. 736-739. doi: 10.1016/j.foodcont.2014.10.023

  • LeBlanc, D.I., Villeneuve, S., Hashemi Beni, L., Otten, A., Fazil, A.M., McKellar, R., & Delaquis, P.J. (2015). « A national produce supply chain database for food safety risk analysis. », Journal of Food Engineering, 147, p. 24-38. doi : 10.1016/j.jfoodeng.2014.09.026

  • Villeneuve, S. & Mondor, M. (2014). "Processing and bread-making potential of protein isolated from malted yellow pea seeds by ultrafiltration/diafiltration.", Food Bioscience, 8, p. 33-36. doi: 10.1016/j.fbio.2014.10.004

  • Mondor, M., Guévremont, É., & Villeneuve, S. (2014). « Processing, characterization and bread-making potential of malted yellow peas. », Food Bioscience, 7, p. 11-18. doi : 10.1016/j.fbio.2014.05.002

  • Guévremont, É., Lamoureux, L., Loubier, C. B., Villeneuve, S., & Dubuc, J. (2014). « Detection and characterization of Campylobacter spp. from forty dairy cattle herds in Quebec, Canada. », Foodborne Pathogens and Disease, 11(5), p. 388-394. doi : 10.1089/fpd.2013.1706

  • Mercier, S., Villeneuve, S., Moresoli, C., Mondor, M., Marcos, B., & Power, K.A. (2014). « Production of flaxseed-enriched cereal-based products: a review of the processing conditions impacts. », Comprehensive Reviews in Food Science and Food Safety, 13(4), p. 400-412. doi : 10.1111/1541-4337.12075

  • Zarepoor, L., Lu, J.T., Zhang, C., Wu, W., Lepp, D., Robinson, L., Wanasundara, P.K.J.P.D., Cui, S.W., Villeneuve, S., Fofana, B., Tsao, R., Wood, G.A., & Power, K.A. (2014). « Dietary flaxseed intake exacerbates acute colonic mucosal injury and inflammation induced by dextran sodium sulfate. », American Journal of Physiology: Gastrointestinal and Liver Physiology, 306(12), p. G1042-G1055. doi : 10.1152/ajpgi.00253.2013

  • Mercier, S., Marcos, B., Moresoli, C., Mondor, M., & Villeneuve, S. (2014). « Modeling of internal moisture transport during durum wheat pasta drying. », Journal of Food Engineering. 124, p. 19-27.doi : 10.1016/j.jfoodeng.2013.09.028

  • Mercier, S., Moresoli, C., Villeneuve, S., Mondor, M., & Marcos, B. (2013). « Sensitivity analysis of parameters affecting the drying behaviour of durum wheat pasta. », Journal of Food Engineering, 118(1), p. 108-116. doi : 10.1016/j.jfoodeng.2013.03.024

  • Villeneuve, S., Des Marchais, L.-P., Gauvreau, V., Mercier, S., Do, C.B., & Arcand, Y. (2013). « Effect of flaxseed processing on engineering properties and fatty acids profiles of pasta. », Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C, 91(3), p. 183-191. doi : 10.1016/j.fbp.2012.09.002

  • Hashemi Beni, L., Villeneuve, S., LeBlanc, D.I., Côté, K., Fazil, A., Otten, A., McKellar, R., & Delaquis, P.J. (2012). « Spatio-temporal Assessment of Food Safety Risks in Canadian Food Distribution Systems using GIS. », Spatial and Spatio-temporal Epidemiology, 3(3), p. 215-223. doi: 10.1016/j.sste.2012.02.009

  • Bergeron-Quirion, S., Villeneuve, S., LeBlanc, D.I., & Delaquis, P.J. (2012). « Thermophysical properties and thermal behavior of leafy vegetables packaged in clamshells. », Journal of Food Engineering, 113(1), p. 27-32. doi: 10.1016/j.jfoodeng.2012.05.032

  • Mercier, S., Villeneuve, S., Mondor, M., & Des Marchais, L.-P. (2011). « Evolution of porosity, shrinkage and density of pasta fortified with pea protein concentrate during drying. », Food Science and Technology / Lebensmittel-Wissenschaft und-Technologie (LWT), 44(4), p. 883-890. doi: 10.1016/j.lwt.2010.11.032

  • Mercier, S., Des Marchais, L.-P., Villeneuve, S., & Foisy, M. (2011). « Effect of die material on engineering properties of dried pasta. », Elsevier -- Procedia Food Science, 1, p. 557-562. doi: 10.1016/j.profoo.2011.09.084

  • Hashemi Beni, L., Villeneuve, S., LeBlanc, D.I., & Delaquis, P.J. (2011). « A GIS-based approach in support of an assessment of food safety risks. », Transactions in GIS, 15(Suppl. 1), p. 95-108. doi: 10.1111/j.1467-9671.2011.01264.x

  • Des Marchais, L.-P., Foisy, M., Mercier, S., Villeneuve, S., & Mondor, M. (2011). « Bread-making potential of pea protein isolate produced by a novel ultrafiltration/diafiltration process. », Elsevier -- Procedia Food Science, 1, p. 1425-1430. doi: 10.1016/j.profoo.2011.09.211

  • Villeneuve, S. & Gélinas, P. 2007. Drying kinetics of whole durum wheat pasta according to temperature and relative humidity. LWT - Food Science and Technology, 40 (3), 465-471. doi : 10.1016/j.lwt.2006.01.004