Guillaume Brisson

Associate Professor
Université Laval

Professor Guillaume Brisson joined the Department of Food Science at Université Laval in 2017. He is interested in the mechanisms of interaction among food constituents, their roles in the structural organization of foods, and their impact on digestion and nutrient bioavailability. He worked for several years in California (at California Polytechnic State University) and New Zealand (at the Riddet Institute) as a postdoctoral researcher, focusing on the valorization of by-products from dairy processing and the development of new dairy ingredients. His research program centers on the valorization of milk constituents and the creation of new protein structures to enhance the bioavailability of nutrients that could potentially have a positive impact on our health.