personalities

Daniel St-Gelais

Ph.DCRDA, Agriculture and Agrifood Canada

Daniel St-Gelais completed his studies in microbiology and food sciences and technology at Université Laval. He spent 4 years working throughout the Canadian dairy industry, specializing in cheese production and whey processing. In 1984, he joined Agriculture and Agri-Food Canada at the St-Hyacinthe Research and Development Centre where he specialized in the processing of bovine, caprine and ovine milk. He is an Associate Professor in the Department of Food Sciences and a member of the Institute of Nutrition and Functional Foods (INAF), as well as the Dairy Science and Technology Research Centre (STELA) at Université Laval. Through his research, he aims to gain a better understanding of the microbiological, physico-chemical and technological factors involved in the production of various fermented dairy products, including cheeses and yogurts.
RELATED FACTSHEETS

Bacteria, Yeasts and Microflora from Quebec Cheeses

Highlights

  • Milk quality has a large influence on the production and ripening of fine cheeses. The recent introduction of genomic techniqu...

Clean Label, Natural Alternatives of Bacteriocins

Highlights

  • Market trends limit resorting to traditional microbiological barriers (e.g., chemical addi- tives) to ensure food quality and ...

Exopolysaccharides and Texture of Yogurts

Summary

In Canada, several yogourts are produced containing commercial polysaccharides (PSs) as stabilizers. Bacteria that produce exopolysacch...

Profile of Milk Proteins

Summary

The objective was to study the variability of milk constituents based on management and dietary factors on the farm. An analysis of mor...

Genomics Applied to Cheeses

Summary

Producing cheeses such as Cheddar, Camembert, mozzarella and Swiss of consistent quality on an industrial scale is a central concern fo...

Properties of Québec’s Local Milk

Summary

There is a marked enthusiasm for fine cheeses in Quebec—the province sees the highest average weekly spending for them in all of Cana...

Dairy Products Fortified with Probiotics

Summary

Developing products to maintain the viability and activity of probiotic bacteria is a genuine technological challenge for manufacturers...

Dairy Products Fortified with Polyphenols and Probiotics

Summary

Dairy products are known for their high nutrient density and considered to be privileged vehicles for transporting bioactive molecules....

Stability and Rheological Properties of Stirred Yogurts

Highlights

  • The province of Quebec produces more yogurt (80%) than anywhere else in Canada.
  • A number of factors determine yogurt ...

Impact of Composition and Quality of Milk in Artisanal Production

Highlights

In Quebec, locally produced products are becoming increasingly important to consumers. This project is one of the rare undertakings ...
RELATED PROJECTS

METABIOLAC Industrial Research Chair

METABIOLAC Indsutrial Research Chaire in metabolic activity and the functionnality of bioprotective lactic cultures

  • Principal researcher :I...