Claude P. Champagne

Ph.DCRDA, Agriculture and Agrifood Canada

Claude P. Champagne completed his studies in microbiology at the Université de Sherbrooke and pursued studies in food sciences and technology at Université Laval. He is employed by Agriculture and Agri-Food Canada at the St-Hyacinthe Research and Development Centre. His fields of expertise include: fermentation technologies, specifically cell immobilization, for the production of starter and probiotic cultures; the drying of starter and probiotic cultures; the use of starter cultures in foods; and the addition of probiotic bacteria to food.