personalities

Sylvie Turgeon

Ph.D.STA, FSAA, Université Laval

 

Sylvie Turgeon is a Professor in the Department of Food Science at Laval University, Director of the Institute on Nutrition and Functional Foods (INAF) and Co-Director of the UMR in Gastronomic Sciences which brings together researchers from the ITHQ and Laval University. Previously, Dr. Turgeon was Director of the STELA Research and Milk Science Center for 9 years. She has trained many graduate students over the past two decades. Her research aims to understand the molecular interactions that control the functionality of gels, foams and emulsions found in all foods. This knowledge helps to control the structure of foods, a key factor that influences their texture, taste and nutritional properties. Among his topics of study are the functionality of dairy products, the impact of processes on the quality of fermented dairy products, and the development of novel food formulation approaches to enrich foods, such as protein and fiber.
RELATED FACTSHEETS

How do milk’s natural microbiota and composition contribute to cheese quality?

Highlights

  • Cheese quality depends on multiple factors, including herd management on the farm, control of the cheese-making technology use...

Valorizing buttermilk

Highlights

  • Buttermilk is a co-product of butter production obtained by churning cream, a process that breaks down the milk fat globule me...

Bacteria, Yeasts and Microflora from Quebec Cheeses

Highlights

  • Milk quality has a large influence on the production and ripening of fine cheeses. The recent introduction of genomic techniqu...

Exopolysaccharides and Texture of Yogurts

Summary

In Canada, several yogourts are produced containing commercial polysaccharides (PSs) as stabilizers. Bacteria that produce exopolysacch...

Profile of Milk Proteins

Summary

The objective was to study the variability of milk constituents based on management and dietary factors on the farm. An analysis of mor...

Genomics Applied to Cheeses

Summary

Producing cheeses such as Cheddar, Camembert, mozzarella and Swiss of consistent quality on an industrial scale is a central concern fo...

Stability and Rheological Properties of Stirred Yogurts

Highlights

  • The province of Quebec produces more yogurt (80%) than anywhere else in Canada.
  • A number of factors determine yogurt ...

Impact of Composition and Quality of Milk in Artisanal Production

Highlights

In Quebec, locally produced products are becoming increasingly important to consumers. This project is one of the rare undertakings ...

Nutritional Properties of Dairy Products

Summary

Food is a source of nutrients that are essential to human health. Currently, health foods or functional foods are developed by adding b...
RELATED PROJECTS

An eco-efficient approach to valorizing buttermilk

Principal Researcher : Guillaume Brisson, Université Laval

Collaborators : Alain, Doyen, Yves Pouliot, Sylvie Turgeon, Université Laval

...