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Alain Doyen, Ph.D

Full Professor
Université Laval
Quebec, Canada

Alain Doyen is an Associate Professor in the Department of Food Science in the Faculty of Agriculture and Food Sciences at Laval University. He is also acting Scientific Director of the Institute on Nutrition and Functional Foods (INAF) and of the Innovation Support Service of Laval University. His research program covers the study of food processes, including pressure-driven membrane systems as well as dynamic and high hydrostatic pressure technologies used for the extraction, concentration and purification of food proteins from various conventional and emerging food resources. Dr. Doyen is also studying the effect of food processes on the modification of protein structure in order to modulate protein denaturation and interactions in order to generate protein ingredients with improved techno-functional properties.

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