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Institute of Nutrition and Functional Foods (INAF) Professor Canada

Dr Laurent BAZINET has studied in agri-food sciences at the École Supérieure d’Agriculture D’Angers (France) where he obtained in 1993 his degree in food and agriculture engineering. He continued his graduate studies at Université Laval (Quebec City, Québec) where he obtained his M.Sc. (1994) and Ph.D. (2000) degrees in Food Science and Technologies. Since july 2002, he is professor at the department of Food Sciences and Nutrition at Université Laval, and is an active member of the Institute of Nutrition and Functional Foods (INAF) and Dairy Research Center (STELA).

The research interests of Dr Bazinet aim the study of electrodialytic phenomena and their impacts on bio-food compounds in order to design, optimize and develop new eco-efficient technics and lees energy consuming electrochemical technologies. He collaborated to research projects on soybean 11S and 7S fractions separation as well as milk casein and whey proteins electroseparation. He also worked on electroreduction to decrease whey protein allergenecity and to increase the shelf-life of omega-3 enriched milk and fruit base cocktails. Amongst other technologies, he recently developed and patented a new technology called electrodialysis with filtration membrane (EDFM). This technology allows the separation of molecules according to their charges (electrical field) and their molecular weights (filtration membrane cut-off). This technology has already demonstrated a high selectivity for the separation of molecules of very different natures such as tobacco polyphenols, anthocyanins, chitosan oligomers and bioactive peptides from hydrolysates. Another research interest is the study of membrane fouling nature and formation during electromembrane processes.

Scientific publications :

  • 130 peer-reviewed articles
  • 10 books and book chapters
  • 4 patents

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