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Sylvie L. Turgeon, PhD (she/her/hers)

Full Professor
Université Laval
Québec, QC, Canada

Dr. Turgeon’s main scientific interests are on the study of molecular interactions in food to apprehend the functionality (gelling, foaming, and emulsifying properties) of proteins and polysaccharides. This knowledge should allow controlling the food structure which is the key to food product stability and organoleptic properties but also to nutritional properties. Recently, her team studied the use of whole pulses as new ingredients in food formulation and characterized their structure and functionality.

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