By Sandrine Demers, Communication Strategist, Tricot communication
From France to Québec, Valentine Truffault has carved her own path by following her curiosity. Now a Ph.D. candidate in Food Science at Université Laval, she is exploring a topic that is both highly specialized and far-reaching: dairy proteins in liquid form.
From plan B to a vocation
From an early age, biology fascinated Valentine. Naturally, upon completing high school, she turned to an engineering school in France specializing in agri-food and biological engineering.
Sometimes, a plan B quietly becomes a plan A without us even realizing it. That is exactly what happened to Valentine. Initially enrolled in biotechnology, she ultimately switched to her second choice: agri-food. What began as a fallback option did not last long. She soon realized that this alternative suited her much better.
In the final year of her program, Valentine was offered the opportunity to pursue a specialization, which she accepted without hesitation. She earned a double degree from the University of Bordeaux in Human Nutrition and Health. Always curious and eager to take on new challenges, she was also offered a second degree. It is fair to say that her academic journey resembles a set of Russian nesting dolls!
As part of this dual-degree pathway, Valentine was also given the opportunity to complete a master’s degree in food science at Université Laval, under the supervision of Guillaume Brisson. During this time, she developed a relationship of trust with the professor, which strengthened her desire to work alongside him.
The research topic at that stage had nothing to do with dairy products; instead, it focused on the in vitro digestion of complex molecules derived from berries: polyphenols. Valentine completed her master’s degree in one year, which then led her to pursue doctoral studies at Université Laval, once again within Professor Brisson’s research team.
He offered her the opportunity to join a research cluster in collaboration with Novalait and Dairy Farmers of Canada, which perfectly matched her research interests. Valentine was eager to engage in either the dairy or wine sectors, fields broad enough to encompass microbiology, food science, and physics. Having just completed her double master’s degree in December 2023, she began her Ph.D. in January 2024. At that point, she was fully driven by her passion and ambitions.
As her studies progressed, her choices became increasingly focused and tangible. She often emphasizes that food is part of our everyday lives, giving her the sense that her work has a real impact on people’s daily routines. This academic path also carries a personal dimension. Valentine’s grandfather was a dairy farmer in Brittany. Although she never experienced the farm in operation because he was already retired when she was young, she has always felt a particular curiosity toward the agricultural world.
She sees this sector as offering a wealth of possibilities and research topics, both in animal studies and in product processing. It’s a constantly evolving field, as she likes to say! Valentine laughs as she explains to outsiders that even if her research project seems particularly niche, whereas in her eyes, it’s a very broad subject.
The mysterious liquid dairy protein
From a scientific standpoint, Valentine’s project is undeniably broad. It aims several objectives, but, overall, it focuses on studying the valorization of dairy proteins in the form of liquid concentrates.
Most people are familiar with protein powders commonly known as MPC (milk protein concentrate), which are widely used in food products such as baked goods and dietary supplements. What is less known is that in Canada, particularly in Québec, the equipment required to produce these powders is limited. The spray-drying process typically used requires major investments in equipment and facilities and is also highly energy-intensive.
The desire to find an alternative to this machinery, and to reduce its energy and environmental costs drives this research project. Many researchers are currently exploring alternatives to drying, particularly by leveraging processes that are already well established in the industry, such as membrane filtration. In this context, they seek to better understand the properties of the liquid concentrates obtained and the effects that storage may have on their characteristics.
The project was initially structured around two areas of investigation: firstly, the influence of seasonal variations in milk composition on the concentration process and their impact on the properties of the liquid concentrate; and secondly, the effect of thermal stabilization treatments applied after milk concentration, aimed at ensuring product safety, specifically its microbiological stability during storage. Indeed, the product must be able to be stored for several weeks before use.
Initially, Valentine wants to analyze whether the properties of these liquids vary according to the annual changes in our harsh climate. Does the product, for example, has the same composition and appearance or viscosity in winter as in summer? Do these differences affect the product’s performance? The study continues by incorporating filtration and pasteurization steps; to assess to what extent these operations alter the properties of the concentrate as well as its stability during storage.
The second aspect emerged during the project, when Valentine and her team noticed that the liquid gradually gelled during storage. They then sought to understand this surprising cold gelation process by comparing the liquid concentrate to the powdered version. Initially seen as an obstacle by the student’s peers, Valentine instead chose to offer a different perspective. According to her, gelation is not necessarily negative. She wonders: can we take advantage of these gelation mechanisms by better understanding them? Perhaps, based on this new information, we could develop new dairy products with unique properties?
In the spring of 2026, Valentine is halfway through her doctoral studies. The experimental laboratory phase is nearly complete, and she has already begun drafting some of her results to publish scientific articles. With a smile, she confides that this exercise has led her to step away, at least temporarily, from the excitement of the lab and to arm herself with patience in the face of the writing process. She still needs to analyze results from the coming seasons and further deepen the study of gelation.
The findings of this research will eventually be available once the peer-reviewed articles and Valentine’s thesis are published.
The importance of the human factor
Methodology is obviously central to any research project. However, Valentine emphasizes the importance of the human factor, which she considers fundamental and a powerful driver of success, even if it is sometimes relegated to second role. She is a team player, and it shows. She repeatedly mentions how fortunate she is to be well surrounded throughout her doctoral studies.
To illustrate this, Valentine likens her research to a relay race. She initiates the research work, which will be continued by other students, hence the importance of doing things right: “If I manage to understand the mechanisms, perhaps the students who follow will be able to explore strategies to prevent that gelation.”
Beyond science, this Ph.D. is also a source of significant learning experience for her, both professionally and personally. Among other things, she has developed her critical thinking skills and self-confidence. As she points out, “It’s something I’m still working on, learning to assert myself, to trust myself, and to express my thoughts. It’s a daily practice, a lifelong endeavor.” In this regard, she can count on the constant support of her supervisor, who encourages her to build this confidence. Over the course of her Ph.D., she has gained not only assurance and ease in expressing her ideas, but has also gradually established herself as a reference figure within her team, taking initiative and actively contributing to the group’s supervision and overall dynamics.
Looking ahead, Valentine has no shortage of options and is allowing herself the time to explore different possibilities. A career as a researcher and teacher is an avenue that has always appealed to her, which could lead her to pursue a postdoctoral fellowship at another university outside Canada to acquire new expertise. She does not, however, rule out a career in industry.
One thing is certain: no matter where Valentine is in a few years, she will have a lot to contribute to her community and to society at the same time.
To learn more about the project:
- Consult the research project profile
- View Valentine’s professional profile
