LACROIX, Monique Full Professor

Researcher - Field 1

Associate member

Research interest


Dr. Lacroix's research interests focus on:

  • Development of nanocomposite polymers (encapsulation, films)
  • Development of technologies for pathogen control
  • Characterization of natural antimicrobial agents
  • Biological properties of polyphenols and probiotics
  • Bacterial radioresistance and radiosensitization 


Antimicrobiens naturels Bacteriocins irradiation nutraceutiques Natural polymers polymerization polyphenols polysaccharides probiotics radioresistance


INRS-Institut Armand-Frappier
531, boul. des Prairies
Laval (Québec) H7V 1B7
450-687-5010 extension : 4489
Fax : 450-686-5501


Research Laboratory on sciences applied to food

Others links

  • Development of polymers with natural antimicrobial agents to coat or package food.
  • Demonstration of anticancer properties for polyphenols and bacterial metabolites from probiotics
  • Feasibility and technological transfer studies for natural antimicrobial agents, natural polymers and nutraceutical products
  • Demonstration of an augmentation of bacterial sensitivity using combinations of technologies.
  • Demonstration of biological properties (antioxidant and anticancer) for pre-purified polyphenols from berries. 

  • 2012 Trudeau K., Vu K.D., Shareck F. and Lacroix M. Capillary electrophoresis separation of protein composition of ?-irradiated food pathogens Listeria monocytogenes and Staphylococcus aureus. PLoS ONE Vol. 7, Issue 3, e32488-p. 1-9
  • 2012 Sharmin, N., Khan, R.A., Salmieri, S., Dussault, D., Bouchard, J., Lacroix, M. Modification and characterization of biodegradable methylcellulose films with trimethylolpropane trimethacrylate (TMPTMA) by gamma radiation: effect of nanocrystalline cellulose. J. Agric. Food Chem. 60, 2, 623-629.
  • 2012 Vu, K.D., Carlettini, H., Bouvet, J., Côté, J., Doyon, G., Sylvain, J.F., Lacroix, M. Effect of different cranberry extracts and juices during cranberry juice processing on the antiproliferative activity against two colon cancer cell lines. Food Chem. 132, 959-967.
  • 2011 Han, J., Britten, M., St-Gelais, D., Champagne, C., Fustier, P., Salmieri, S., Lacroix, M. Polyphenolic compounds as functional ingredients in cheese. Food Chem. 124, 1589-1594.
  • 2010 Baldwin, C., Millette, M., Oth, D., Ruiz, M., Luquet, F.M., Lacroix, M. Probiotic, Lactobacillus acidophilus and L. casei mix sensitize colorectal t-cells to 5-fluorouracil-induced apoptosis. Nutr. and Cancer, 62, 3, 371-378.
  • 2008 Han, J., Guenier, A.S., Salmieri, S., Lacroix, M. Alginate and chitosan functionalization for micronutrient encapsulation. J. Agric. Food Chem. 56, 7, 2528-2535.
  • Ph.D., Nutrition, Université Laval, 1986

  • Research Fellowship, Nutrition Physiology, INRA, France, 1983

  • M.Sc., Food Science, Université Laval, 1982

  • B.Sc., Food Science, Université Laval, 1980