Talking cheese – CEFQ
Three researchers from Université Laval come together in this webinar to discuss the impact of lipid supplementation in dairy cows on the properties of butter and cheese. A rich discussion that brings together animal nutrition, food science, and dairy processing.
Rachel Gervais is a professor of animal nutrition in the Department of Animal Sciences at Université Laval. Her research focuses on the mechanisms of fatty acid synthesis and secretion in cow’s milk, the use of fatty acids as a diagnostic tool, and the influence of husbandry practices and nutrition on milk production, composition, nutritional value, and technological properties.
Guillaume Brisson joined the Department of Food Science and Technology at Université Laval in 2017. After working in California (California Polytechnic State University, 2006–2008) and New Zealand (Red, 2009–2013) as a postdoctoral researcher, he specialized in the valorization of dairy processing byproducts and the development of new ingredients. His research focuses on sustainable fractionation processes and the creation of innovative food structures to enhance nutritional value and promote health.
Julien Chamberland is a professor in the Faculty of Agricultural and Food Sciences at Université Laval. As holder of a Leadership Chair in Cheese Technology Education, he develops both educational content and research projects focusing on the variability of cheese-making processes and their sustainability.
