personalities

Julien Chamberland

Ph. D. candidate, Université Laval LinkedIn

Biofouling of filtration systems in the dairy industry: formation mechanism, characterization and control strategies.

Biofilm formation on filtration membrane (biofouling) represents a major issue for the dairy industry. Surviving to membrane cleaning, they affect membrane performance and reduce the microbial quality of dairy products. The objectives of this project are to understand mechanisms behind the biofilm formation on membranes and to characterize them through a metagenomic approach, in order to design new efficient control strategies.
RELATED FACTSHEETS

Increasing eco-efficiency by concentrating dairy fluids

Highlights

  • Milk contains more than 88% water. Milk composition does not change significantly when used to produce drinking milk (other th...

Reducing the Environmental Footprint of Greek Yogurts

Highlights

  • Concentrated “Greek-type” yogurt has seen an exponential increase in consumption but has consequently generated acidic whe...

Quality of Greek Yogurts and Optimization of Co-products

Highlights

  • Greek yogurt has won the favour of consumers and now makes up the largest segment of the yogurt market.
  • The dairy ind...

Eco-Efficiency of Milk Membrane Filtration Processes

Highlights

  • Membrane separation technologies have been identified as a research model due to their widespread use in the processing chain ...

How to valorize the non-fat solids of milk?

Highlights

• This project addresses the problem of using surplus solids-not-fat (SNF) and valorizing the co-products resulting from their pro...

Fatty acid supplements for cows and impact on milk

Highlights

• Dietary supplements containing saturated fatty acids have been marketed in particular to support the high milk needs of cows.Learn more

Educational leadership chair in cheese technology

Highlights

  • The cheese industry is facing a growing shortage of skilled labour at both the artisanal and industrial scales.
  • Creat...
RELATED PROJECTS

Improving dairy processing eco-efficiency using an integrated approach to dairy fluid concentration

Principal researcher: Yves Pouliot, ULaval

Collaborators: Alain Doyen, Steve Labrie, ULaval; Michel Britten, AAFC; Manuela Margni, Polytechnique ...

Educational leadership chair in cheese technology

Principal researcher: Julien Chamberland, Laval University

Collaborators: Yves Pouliot, Steve Labrie, Alain Doyen, Guillaume Brisson, Jean-Christ...