Membership Category

  • Associate


  • Université Laval


  • Agronomy
  • Biology and Related Sciences


  • Food processing
  • Food proteins
  • Sustainable food
  • Eco-efficiency of food processes
  • Edible insect processing

Scientific activities and affiliations

  • Institute of Nutrition and Functional Foods (INAF)
  • Interdisciplinary research center for operationalizing sustainable development (Centre interdisciplinaire de recherche en opérationnalisation du développement durable (CIRODD))
  • Dairy Science and Technology Research Center (Centre de recherche en sciences et technologie du lait (STELA))


Alain Doyen was recruited in 2014 as a professor in the Department of Food Science at Université Laval. His research program aims to develop strategies for adding value to food co-products and to develop new protein ingredients from conventional (milk and dairy products) and emerging (plant matrices and edible insects) food resources via the use of eco-efficient transformation processes. Since 2018, he has been Scientific Director of the Innovation Support Department at the Institute for Nutrition and Functional Foods (INAF), and in 2020 was appointed Scientific Director of INAF, the largest group of researchers in Canada devoted entirely to the field of food.

Affiliated research axes

Change and Transition Management

Planning Optimization

Resource and Product Maximization

Policy levers

The RRECQ is supported by the Fonds de recherche du Québec.
Fonds de recherche - Québec