Steve LabriePh.DSTA, FSAA, Université Laval
Steve Labrie obtained his PhD in microbiology at Université Laval. He has been a professor in the Department of Food Sciences and Nutrition since 2006 and is an active member of STELA and INAF. His research mainly focuses on the microbiology of specialty cheeses. He has worked with cheesemaking companies of all sizes on a range of research projects for many years. His team uses modern molecular biology and genomics technology to gain a better understanding of the dynamics of microorganism populations and to shed light on their activity during the ageing process. His team conducts chemical and microbiological analyses of milk and artisanal cheeses from Quebec to determine their specific characteristics. He is also interested in the characterization and control of fungal and bacterial microflora alteration in dairy products.