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.