Dr. Monique Lacroix was awarded a B.Sc.A. (1980), M.Sc. (1982) in Food Science and Technology at Laval University . She received a research fellowship (1 year) in biotechnology in 1983, France-Québec exchange, and participated in a study on the differential kinetics of dairy protein hydrolyzate absorption in pigs in vivo, Laboratoire de physiologie of the nutrition of the INRA of Jouy-en-Josas, France. She obtained her Ph.D. (1986) in nutrition from Université Laval, where she specialized in improving the quality of canola protein by hydrolysis, ultrafiltration and detoxification treatments ( elimination of phenolic compounds) by chemical treatments, fermentation and enzymatic hydrolysis. In 1987, she was appointed Professor at the CRESALA Center for Research in Applied Sciences (CRESALA), a center created and founded by the late Dr. Marcel Gagnon in 1972 to work with the food industry to develop new technologies, ensure food safety, improve storage time and develop new high-value products. She is also working on "

His research in food science supports the development of the bio-food industry through the exploitation of new processing technologies and treatments ensuring the overall quality of food as well as the valorization of food by-products for the development of new products value. The development of new technologies (irradiation) or combinations of treatments (heat, modified atmospheric packaging, fermentation, cold) reduces losses while maintaining nutritional value and product safety. The development of new processes is carried out by different spheres of activity such as food chemistry and biochemistry, physico-chemical properties and sensory evaluation of food. Effect of technological treatments on the functionality of proteins and other macromolecules Foods are composed of mixed macromolecules in an aqueous system: there are complex interactions between them that govern a host of properties such as nutritive value, functional properties, physical, microbiological stability, etc. Dr. Lacroix hypothesizes that it is possible to control the interactions between these different macromolecules during technological treatments and to obtain physico-chemical properties for each type of food or protein-based mixtures. conservation, functionality of foodstuffs or novel high value food products such as edible coatings. Treatments allowing cross-linking reactions allow the development of a " bioactive biodegradable packaging (eg antioxidants, antimicrobials). We propose models for the immobilization and encapsulation of molecules or bioactive components according to the structure and the functionality of the bioactive agents in order to maximize and stabilize the functionality of these molecules during the storage and to ensure a significant yield in food. We want to develop foods enriched with bioactive ingredients for health improvement, and develop innovative food products with a health connotation. encapsulation of molecules or bioactive components depending on the structure and functionality of the bioactive agents in order to maximize and stabilize the functionality of these molecules during storage and to ensure a significant yield in the foodstuffs. We want to develop foods enriched with bioactive ingredients for health improvement, and develop innovative food products with a health connotation. encapsulation of molecules or bioactive components depending on the structure and functionality of the bioactive agents in order to maximize and stabilize the functionality of these molecules during storage and to ensure a significant yield in the foodstuffs. We want to develop foods enriched with bioactive ingredients for health improvement, and develop innovative food products with a health connotation.