Michel BrittenPh.D. CRDA, Agriculture and Agrifood Canada
After completing his doctoral studies in Food Science and Technology, Dr. Britten joined the Food Research and Development Centre in St. Hyacinthe, where he led the Dairy Industry section from 1998 to 2002. He is a regular member of the Dairy Science and Technology Research Centre (STELA), the Institute of Nutrition and Functional Foods (INAF) and adjunct professor at Laval University. He is responsible for a research program on milk proteins. Program priorities cover fractionation, modification and characterization of milk proteins and studying their behavior in food systems. Dr. Britten is also interested in mass balance during milk processing and more recently by the influence of food processing on nutrients stability and bioavailability.
EXPERTISE:ractionation of milk, whey and buttermilk ◦ Rheological properties and physical stability of dairy products ◦ Mass balance in dairy processing and cheese yield ◦ Protein denaturation ◦ Stability of colloidal dispersions ◦ Food emulsions, foams and gels ◦ Food nutritional enrichment ◦ Nutrient release and stability in the gastrointestinal environment.