Research projects

This project aims to understand the formation and regeneration of biofilms in dairy processing. The goal is to develop multi-targeted, effective, and eco-friendly strategies to better eliminate biofilms under real-world plant conditions.

This project explores the use of recycled manure bedding on dairy farms and the impacts of this bedding on the health of dairy animals (e.g., clinical and subclinical mastitis) and workers (e.g., parasites and bacteria transmissible from animals to humans). The impacts of using this bedding on the microbiological qualities of milk and its potential for cheese processing are also described.

This project aims to optimize a new method for incorporating whey proteins into the cheese matrix, with the goal of improving yields while reducing the technological risks associated with traditional whey processing methods.

Mastitis can be costly for producers and compromise the health of cows. This research project aims to advance the technological maturity of developing new intramammary antibiotics to better treat this infection. From chemical synthesis to validation in cows, the team combines chemistry and biology to create stable and effective solutions. This work aims to offer alternative treatments, reduce economic losses, and improve animal welfare on dairy farms.

This research project focuses on pastures in organic dairy production. It examines pasture management practices, soil health, forage mixtures, animal behavior, and milk production. The project’s objective is to develop sustainable agricultural practices to help producers improve productivity, preserve soil health, and ensure animal welfare, while contributing to climate change mitigation and adaptation.

Climate change poses new challenges for dairy farms. This research chair aims to strengthen the resilience of dairy barns by exploring ventilation solutions to improve cow comfort and farm profitability. Using modelling, field data, and artificial intelligence, it evaluates costs, tests strategies, and develops tools to help producers better adapt to future climate conditions.

The Simulait 2.0 project aims to develop simulation software to predict material and energy balances in milk processing. This overhaul will enable companies to compare their processes against reference scenarios to identify ways to optimize the use of dairy components and reduce environmental impact. Discover how this innovation, validated with industrial data, could transform decision-making in the dairy industry.

How can defects that impair the sensory and textural quality of Cheddar cheese be prevented? This project explores chemical molecular markers capable of providing early warning signs of rancidity, bitterness, and aging. Using chemical and genomic analytical methods, the research team is developing reliable chemical molecular fingerprints to create a mathematical prediction model for determining the age and sensory and textural quality of Cheddar cheese and, eventually, a factory-floor monitoring tool. This approach could reduce significant losses and ensure quality that meets standard cheese quality standards.

Researchers and students at the chair analyzed biosecurity practices on more than 4,000 Canadian farms, identified barriers to their adoption, and developed innovative tools, including personalized recommendations for improving biosecurity based on artificial intelligence (AI). The chair’s work has also supported the development of new diagnostic approaches and revealed key data on diseases such as bovine viral diarrhea, paratuberculosis, leukosis, and mastitis. These new diagnostic tools and insights are helping to improve herd health, reduce economic losses, and strengthen biosecurity in Canada. Discover how these results are transforming infection prevention and control in dairy herds.

This project aims to address the challenges of cheddar ripening by identifying genomic and physicochemical biomarkers that predict its quality. By employing innovative technologies such as metagenomics and nuclear magnetic resonance, the project seeks to detect defects early and optimize manufacturing and ripening practices. In collaboration with cheese dairies, this initiative aims to reduce economic losses, enhance cheddar quality, and improve the sustainability of the sector.

This project aims to develop economically viable industrial processes for producing bacteriocins. The aim is to offer natural alternatives to antibiotics and chemical additives. It explores their effectiveness in preventing and treating bovine mastitis in dairy cows. The bacteriocins developed could also improve cheese quality by limiting defects caused by spoilage bacteria.

This project aims to enhance the value of whey ultrafiltration (UF) permeate, a source of lactose, by incorporating it into dairy cow rations as a partial substitute for starch. The goal is to increase the sustainability and profitability of the dairy sector while optimising milk production and technological quality. By combining nutritional, microbiological, and technological analyses, this multidisciplinary research investigates a circular economy strategy to address market needs and lessen the environmental impact of the sector.

This project aims to add value to Canadian skim milk by developing liquid milk protein concentrates for human nutrition. By overcoming the challenges associated with dehydration and optimizing the stability and functional properties of liquid concentrates, this research proposes innovative and competitive solutions. The aim is to create a high-quality nutritional ingredient that meets the needs of the food industry and is adapted to international markets.

This project examines how to optimize the nutrition of dairy cows during the pre-calving period to enhance their health and that of their calves. By focusing on B vitamins and immunoglobulins, researchers aim to reduce metabolic diseases and boost calf immunity. Expected results include practical nutritional recommendations for commercial farms, helping to limit health problems and economic losses associated with this critical period.

This project explores dairy biofilms, their origins and impacts by analyzing 60 farms and several cheese dairies in Quebec and Ontario. It aims to identify the microbial communities responsible and develop bioprotective cultures to control harmful biofilms. The results will improve milk quality management from the farm to the cheese factory, optimize equipment sanitation and enhance the value of beneficial biofilms, thus contributing to higher quality dairy products.