Membership Category
- Associate
Institution
- Université Laval
Discipline(s)
- Agronomy
- Biology and Related Sciences
Expertises
- Food processing
- Food proteins
- Sustainable food
- Eco-efficiency of food processes
- Edible insect processing
Scientific activities and affiliations
Biography
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.
