Guillaume Brisson

Professor Guillaume Brisson joined the food science department of Laval University in 2017. He is interested in understanding the mechanisms of interactions between food components, their roles in the structural organization of food matrices and their impact on the digestion and bioavailability of nutrients. He has extensive expertise in the dairy sector after having worked for several years in California (Dairy Products Technology Center) and in New Zealand (Riddet Institute / Fonterra) as a postdoctoral researcher on fundamental and applied research projects on whey, buttermilk and the physico-chemical and functional properties of milk powders. Its first mandate is to improve the development of buttermilk, in particular by developing new processes to fractionate its components and by creating new structures from them in order to promote their technofunctional properties in dairy products and their beneficial effects on health.