Mohammed Aider

Dr. Mohammed Aider is a full professor of food engineering at Université Laval and a member of the Ordre des ingénieurs du Québec. He obtained his engineering degree in dairy science and technology and dairy industry process engineering from Odessa National University of Technology in Ukraine. He completed his master's degree in agrifood engineering and his doctorate in food science and technology at Université Laval. He also completed a postdoctoral internship at Agriculture and Agri-Food Canada's Saint-Hyacinthe Research and Development Centre.
In connection with the circular economy, Dr. Aider is working on the valorization of various plant resource residues such as oilseed cakes and legumes for human food purposes, by developing extraction processes and studying the techno-functional properties of the various extracts. Dr. Aider is also working on processes for the integral valorization of whey, with a view to producing high value-added derivatives while taking into account the environmental impact of the processes.