Lamia L’Hocine

Research Scientist
Agriculture and Agri-Food Canada's Saint-Hyacinthe Research and Development Centre

Lamia L’Hocine has been a scientific researcher at Agriculture and Agri-Food Canada’s Saint-Hyacinthe Research and Development Centre (Quebec) since 2008. Her research activities focus on food proteins, with a particular interest in plant proteins. She explores their extraction, characterization, and evaluates the impact of processing on their molecular, nutritional, functional, and allergenic properties using in vitro and cellular models. Her research aims to promote alternative and sustainable sources of Canadian proteins, demonstrating their health benefits and developing new value-added functional protein ingredients.

She holds a Bachelor’s degree in Food Science from the National Institute of Agronomy (Algiers, Algeria), a Master’s and Ph.D. in Food Science and Technology from Jiangnan University (Wuxi, China). She also completed two years of postdoctoral training at McGill University (Montreal, Quebec) and three years as an NSERC Postdoctoral Fellow at Agriculture and Agri-Food Canada (Saint-Hyacinthe, Quebec). Lamia is an active member of the American Oil Chemists Society (AOCS, USA) and has served on the leadership committee of the Protein and Co-products Division as the editor-in-chief of the newsletter, treasurer-secretary, co-chair, and elected chair from 2015 to 2023. She is also a regular research member of the Institute of Nutrition and Functional Foods (INAF, Quebec) since 2019.