High Voltage Electrical Treatments can substantially improve the biofunctional value of whey.

Rock-Seth AgouaPh.D candidate, Department of food science & technology, Laval University, Québec, Canada.
Currently completing my Ph.D in food science and technology at Laval University, I also hold Engineering degrees in food and industrial microbiology obtained at the Federal University of Kazan (Russia) and two Master's degrees in food science obtained at the University of Aix-Marseille (France). I have about 4 years of professional experience in industries as well as in the field of research and development (R&D). In particular, I have worked in companies such as Danone Russia, Silliker Mérieux NutriSciences Cergy-Pontoise (France), Ghent University in Belgium as Euromix Project research collaborator, Sodexo Paris, etc.


The Effect of Heating of Cheddar Cheese on In-Vitro Digestion Characteristics, Calcium Functionality and Fat Structure-Function Relationships in Comparison to Unheated Cheese.

Adam Cogan, BSc Food Science. Food for Health, Ireland (FHI) / Teagasc Food Research Centre Moorepark / School of Food and Nutritional Science, University College Cork, Ireland.
Adam Cogan graduated from University College Cork with a BSc in Food Science in 2019. He is currently a Walsh Scholar (MSc research) based at the Teagasc Food Research Centre, Moorepark, Ireland. His project, funded by Food for Health Ireland’s  research programme, is looking to build on recent intervention studies which showed that consumption of natural cheese did not have a negative impact on blood lipid profiles. His research is focused on providing a mechanistic basis for further understanding of the ‘Cheese Matrix Effect’, and in particular how heat may influence this phenomenon.


Glycomacropeptide Purified from Camel Milk Cheese Whey Inhibits the Adhesion of Enterotoxigenic Escherichia coli K88.

Rami Althnaibat, Ph.D candidate at University of Alberta.
Rami Althnaibat is currently a PhD candidate, working with Professor Heather Bruce and Professor Michael Gänzle in the department of Agricultural, Food and Nutritional Science at University of Alberta. Rami also obtained a master’s degree from the Jordan University of Science and Technology and his master thesis was to determine the effect of drying method, addition of salt, and the type of milk on the biological properties of some fermented milk products. The objectives of his PhD research are to evaluate the health-promoting aspects of the bioactive compounds of whey proteins from camel and cow milk. Whey is a by-product of cheese manufacturing process and contains compounds with potential antioxidant, antidiabetic, and antimicrobial activities. Rami isolated glycomacropeptides (GMP) from camel milk-whey and is characterizing the antiadhesion properties against Enterotoxigenic Escherichia coli (ETEC) K88 to host cells. The antiadhesion properties have potential to prevent the bacterial diarrhea in humans and farm’s animals thus could decrease the mortality rate in children and weaned animals. Rami and his families are traditional sheep farmers who have been raising sheep and processing milk products for centuries in Jordan and this may justify the spiritual relationship between Rami and dairy science.


Hydrogel formation of the self-assembling β-lactoglobulin peptide Pf1-8: Influence of the purification steps.

Mathilde Pimont-Farge, MSc, Laval University.
First, I 
achieved a Bachelor’s degree in Biochemistry, Molecular and Cellular Biology and Physiology (B2MCP) in 2016 at the University of Rouen (France). Then, I achieved a Master’s degree in Analysis and Quality in bio-industries (AQ bio) in 2018 at the University of Rouen. Since 2019, I am a PhD student under the supervision of Pr. Alain DOYEN and the co-supervision of Pr. Yves POULIOT and Dr. Shyam SUWAL at Laval University (Québec). My research project aims to study the gelling capacity of a tryptic hydrolysate derived from β-lactoglobulin, in particular studying peptide-peptide interactions.


Impact of dairy matrices in a standardized meal on the lipid digestion using in vitro static and dynamic digestion models.

Léa Guinot, Ph. D. student, Food Sciences, Université Laval. Under the supervision of Prof.Sylvie Turgeon.
Léa Guinot holds a professional master's degree (M.Sc.) with two diplomas in Food Sciences and Technology and Nutrition (Université Laval and Université de Bordeaux). She holds an engineer’s degree from Graduate School of Chemistry, Biology and Physics of Bordeaux (Food Sciences). She investigated the digestion of lipids from different cheeses matrices using several in vitro digestion models.


Understanding preferences for, and consumer behavior towards, cheese among young, educated, internationally mobile Chinese consumers.

Hao Ouyang, Teagasc Food Research Centre Moorepark, Ireland.
I am a Teagasc Walsh Scholar. My current research project involves developing novel cheese products for Asian market, by incorporating ingredients such as polysaccharides or plant proteins into cheese. One of the fastest growing cheese markets is in China, as a Chinese myself, I am interested in exploring what Chinese consumers’ experience with this relatively new product category are and how that influences their preferences and behavior towards cheese. My research also involves investigating how novel ingredients can be incorporated into cheese to modify its structure, functionality, and ultimately sensory property. I enjoy the rich culture associated with cheese and the diversity of cheese products, and I am excited to share my work and learn more of all aspects of cheese during this event.