Sylvie Turgeon is a Professor in the Department of Food Science at Université Laval, Director of the Institute of Nutrition and Functional Foods (INAF) and co-director of the joint research unit on gastronomic sciences, which involves researchers from ITHQ and U. Laval. Previously, Dr. Turgeon was the Director of the STELA Dairy Research Centre for 9 years. She has trained 35 MSc and 25 PhD students. Dr Turgeon’s main scientific interests aim to understand the molecular interactions in food to apprehend the functionality of proteins and polysaccharides. INAF aims to get involved in the GreEN to put the expertise of its members in the service of bringing together researchers and users of research in the agri-food sector.
Keywords: Food Science, Milk Products, Food Matrix, Physico-chemistry, Fundamental and Applied Research, Multidisciplinary Approaches