personalities

Yves Pouliot

Ph.DSTA, FSAA, Université Laval

He graduated from University Laval in 1987 with a PhD in Food Science and Technology. Dr Pouliot started as research associate for the STELA Dairy research group in 1988 and got a first contract at Université Laval as assistant professor in 1990 and full professor in 1995. He has served at two occasions as acting director of STELA. He also served as Director of the Institute of Nutrition and Functional Foods (INAF) between 2007 and 2014.   His research expertise focused at milk protein fractionation, milk processing and milk peptides production and separation.  From the very beginning of his career, he studied membrane separation processes applied to dairy fluids. In 2010, he received the International Dairy Foods Association Research award in dairy processing from the American Dairy Science Association (ADSA), for his contribution to the field of dairy-based bioactive ingredients. He is currently Chair of the NSERC-Novalait industrial research chair on process efficiency in dairy technology.
RELATED FACTSHEETS

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...

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...

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...

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...

Enhancing the Protein of Buttermilk

Summary

Approximately 10 kg of buttermilk powder are generated from the production of 100 kg of butter. Currently, buttermilk is used mainly in...

Milk Quality: Impact of Mild or Intense Mechanical Treatments

Highlights

This project aims to study the impact of mechanical treatments on the technological quality of milk intended for cheese production. ...

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 ...

Valorization of the Buttermilk Protein

Summary

This project is part of a series of studies to increase the value of buttermilk solids. It is known that incorporating buttermilk into ...
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 ...