DOYEN, Alain Associate Professor

Researcher - Field 2

Regular member

Current Research Projects

Research interest

Dr. Doyen's research focuses on the impact of high-pressure hydrostatic processes on the physico-chemical properties of milk protein and peptide matrices with a view to optimizing their fractionation and concentration by baromembrane separation technologies and modifying the protein structure. This research therefore aims to improve food processing performance and energy efficiency. 

Development of a membrane reactor for the recuperation of bioactive fractions. Development of electromembrane technology allowing for the simultaneous enzymatic hydrolysis of alpha-lactoglobulin by trypsin and the fractionation of the anionic and cationic peptides generated.


Dynamic pressure Dairy protein High hydrostatic pressure filtration membranaire efficience des procédés de transformation hydrolysats protéiques bioactive peptides separation concentration Food structure

Université Laval

Département des sciences des aliments
Pavillon Paul-Comtois, bureau 1411
2425, rue de l'Agriculture
Université Laval
Québec (Québec) G1V 0A6
418-656-2131 extension : 405454
  • Postdoctorate, Food Sciences and Technology, Université Laval, 2011
  • Ph.D., Food Sciences and Technology, Université Laval, 2011
  • Research master’s degree, Food Sciences, Université de Bourgogne, 2007
  • Professional master’s degree, Science, Technology and Health in the Food Industry, Safety option, Université Paris XII
  • Bachelor’s degree, Biotechnologies and Bio-Industries, Food Safety and Quality Control specialization, Université Paris XII, 2005
  • University technical diploma (DUT), Biological Engineering, Food and Biological Industries option, Université Henri Poincaré, 2004