Alain Doyen

Full Professor at Université Laval and Scientific Director of INAF
Université Laval and INAF

Alain Doyen is a full professor in the Department of Food Sciences at Université Laval and scientific director of the Institute of Nutrition and Functional Foods (INAF). His research program focused on the effect of thermal and non-thermal food processes on conventional (egg, bovine milk) and emerging food proteins (human milk, plant-based proteins and edible insect), with the aim of generating new ingredients for the biofood industry.