Alain DoyenPh.D.STA, FSAA, Université Laval
After completing his doctoral studies and a postdoctoral fellowship in food science and technology at Université Laval, Alain Doyen was recruited in 2014 as an assistant professor by the Department of Food Sciences at Université Laval. He closely collaborates with the NSERC-Novalait Industrial Research Chair in Efficiency of Milk Processing, supervised by Yves Pouliot. He is a member of the Dairy Science and Technology Research Centre (STELA), the Institute of Nutrition and Functional Foods (INAF) and the Interdisciplinary Research Centre on Sustainable Development Operationalization (CIRODD). His research program covers the study of membrane splitting processes, hydrostatic pressurization technologies and optimizing efficiency in the concentration and fractionation of dairy matrix components.