Regular members

POULIOT, Yves Full Professor

Researcher - Field 1

 Regular member

Current Research Projects

Research interest

Dr Pouliot's main research interests are membrane separations (nanofiltration, ultrafiltration, microfiltration) and their applications in the development of protein and peptide factions with high added value. Their work also focus on milk transformation processes, especially on the impacts of heat treatements on milk constituents. 

Expertise

Milk Functional Food Bioactives Encrassement Fractionnement Nutraceutiques Peptides Proteins Membrane separation Technology

Université Laval

Institut sur la nutrition et les aliments fonctionnels (INAF)
Pavillon des Services, bureau 1705
2440 boul. Hochelaga
Université Laval
Québec (Québec) G1V 0A6
418-656-2131 extension : 405988
Fax : 418-656-5877
yves.pouliot@fsaa.ulaval.ca

Research chair

Chaire de recherche industrielle CRSNG - Novalait en efficience des procédés de transformation du lait

Others links

  • Development of new approaches for peptide fractionation
  • Development and scaling of a method of separating milk growth factors
  • Development of a strategy for using buttermilk
  • Discovery and purification of a dairy peptide capable of self-assembly

  • Rocafi, A., Lamiot, E., Moroni, O., Turgeon, S., Gauthier, S.F., Pouliot, Y. (2011) Effect of milk thermal history on the recovery of TGF-b2 by acid precipitation of whey protein concentrates.  Dairy Science and technology 91(5):615-627.
  • Chay Pak Ting, B.P., Mine, Y., Juneja, L.R., Ohkubo, T., Gauthier, S.F.,  Pouliot, Y. (2011) Comparative composition and antioxidant activity of peptide fractions obtained by ultrafiltration of egg yolk protein enzymatic hydrolysates. Membranes, 1, 149-161.
  • Saffon, M., Britten, M., Pouliot, Y. (2011) Thermal aggregation of whey proteins in the presence of buttermilk concentrate Journal of Food Engineering, 103, 244-250.
  • Conway, V., Gauthier, S.F., Pouliot, Y. (2010) Effect of cream pasteurization, microfiltration fractionation and enzymatic hydrolysis of buttermilk on its in vitro cholesterol-lowering activity. Dairy Science and Technology. 90(4), 449-460.
  • Pouliot, Y. (2008) Invited review Membrane processes in dairy technology- From a simple idea to a worldwide panacea. International Dairy Journal, 18: 735-740.

 

 

  • Ph.D., Food sciences, Université Laval, 1987

  • Fellowhip, Hannah Research Institute, Scotland, 1985

  • M.Sc., Food sciences, Université Laval, 1985

  • B.Sc., Food sciences, Université Laval, 1983

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