personalities

Marie Filteau

Ph.D.Université Laval

Microbiologist by training, Marie Filteau holds a doctorate in food science and technology. She then specialized in systems biology at the postdoctoral level. She is currently Assistant Professor in the Department of Food Science at Laval University. Her research focuses on food quality (sap and maple syrup, meat and dairy products) and combines microbial ecology and systems biology. Her research program focuses on microbial interactions and the development of high-throughput approaches.
RELATED FACTSHEETS

Indicators and Monitoring of the Ripening of Cheddars

Highlights

  • One of the challenges in the milk processing industry is producing high quality cheeses on a consistent basis.
  • Many f...

Identifying bioprotective cultures that extend the shelf life of dairy products

Highlights

  • The shelf life of dairy products such as pasteurized milk, yogurt and grated cheese is limited because undesirable microorgani...

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 ...

Impact of Inoculants and Quality of Silage on Milk

Highlights

  • Milk is a major staple for human consumption.
  • Raw milk also presents an environment that can be contaminated by therm...
RELATED PROJECTS

Bioprotective cultures to increase the conservation of dairy products

Principal researcher: Marie Filteau, ULaval

Collaborator: Ismail Fliss, ULaval

...