Sciences, appliquées à l'alimentation
Irradiation, bioalimentaire, innocuité alimentaire, produits nutraceutiques et probiotiques
531, boul. des Prairies
Laval (Québec) H7V 1B7
Dr. Monique Lacroix obtained her B.Sc.A. (1980) and her M.Sc. (1982) in food science and technology from Laval University. Recipient of a one-year fellowship in biotechnology in 1983, from the France-Quebec exchange program, she participated in a study of the differential absorption kinetics of milk protein hydrolysate in vivo in pigs, at laboratory of nutrition physiology, INRA, Jouy-en-Josas, France,. She was awarded a Ph.D in nutrition by Laval University in 1986, where she specialized in the improvement of nutritional value of canola proteins using enzymatic hydrolysis, chemical pre-treatment, fermentation and ultrafiltration in order to eliminate phenolic compounds and concentrate the protein hydrolysate. In 1987, she was appointed professor in the Research Centre in Sciences Applied to Food (CRESALA), founded by Dr. Marcel Gagnon in 1972, to collaborate with the food industry in developing new technologies, ensuring safe processing methods, improving food preservation, and developing new high quality products. In addition, she worked on combined irradiation treatments designed to improve food safety, while protecting nutritional value and reducing nutritional loss. Her research in food science is focused on improving the bio food industry through the exploitation of new processing technologies and treatments to ensure the overall quality of food as well as the use of food by-products to develop new high quality products. The improvement of new technologies (ex: irradiation) or combination of treatments results in a reduction of loss and maintains both product safety and nutritional value. Research in the different areas of food toxicology, microbiology, chemistry and biochemistry, physico-chemical properties and the sensory evaluation of food is focused on perfecting new processes.
Description of projects
Development of polymer crosslinking, functionalization and grafting, and utilization of nanopolymers to develop biodegradable films, coating formulations and capsules for food, nutraceutical and pharmaceutical applications and for the protection of environment.
Study the radiosensitivity, radioresistance, physiological, morphological and molecular modifications of foodborne pathogenic bacteria when exposed to irradiation treatment in the presence of natural antimicrobial compounds under different storage conditions. The long term objective is to develop new technologies to assure food safety. Collaboration with the United Nations for training is assured since 1987. Member of two expert committees in irradiation (International Atomic Energy Agency) where one is a joint committee with Welfare and Health Organization and Food Agriculture Organization to propose new recommendations and to collaborate as a member of an international research network.
NUTRACEUTICAL PRODUCTS AND DEVELOPMENT OF NEW TECHNOLOGIES TO ASSURE FOOD SAFETY:
We have isolated two new bacteria with probiotic potential from human intestine. These bacteria have the capacity to stimulate cytokine production in vitro, inhibit pathogens (i.e. vancomycin-resistant Enterobacteriacea) and to modulate the intestinal flora in vivo. We are working on the isolation and the characterization of two bacteriocins produced by these bacteria: study of mechanism of action; verification of the modulation of intestinal flora in vivo; evaluation of antipathogenic properties in vitro and in vivo. Encapsulation methods are developed to preserve the viability of probiotic bacteria during the gastro intestinal passage and during the storage.
Isolation and extraction of natural endogenous compounds present in plants and foods
Member of scientific network
Dr. Lacroix has been an invited speaker at 108 major conferences, including conferences as a member of expert scientific committees of the United Nations' conferences on irradiation. She has collaborated with 23 scientists who have visited the INRS-Institut Armand-Frappier from many parts of the world to work on projects related to irradiation. She has supervised 8 post-doctoral fellows, 43 students at the Master's and Doctoral levels, and more than 201 trainees in these fields. Dr. Lacroix is the author of 11 book chapters, 5 patents and 147 publications in the scientific journals recognized with high impact factors. According to the ISI Essential Science Indicators Web product, her works garnered the highest percent increase in terms of total citations in the field of Agricultural Sciences in 2005: http://www.in-cites.com/scientists/MoniqueLacroix.html. She is presently Professor at INRS-Institut Armand-Frappier, Laboratory of Sciences Applied to Food, and researcher at the Canadian Irradiation Center (CIC), at joint venture between INRS-Institut Armand-Frappier and MDS Nordion Inc.
The CIC has 25 years, May 31, 2012, video souvenir
// 19 février 2020
Prévenir les d’infections alimentaires
// 20 avril 2018
Expertise en sécurité alimentaire
// 20 décembre 2017
Recherches de Pr Monique Lacroix
// 17 décembre 2014
Découvertes, distinctions et équipements
// 18 août 2014
Monique Lacroix élue Fellow de l'IAFoST
Dans les médias
// 15 avril 2020
// 14 avril 2020
// 31 mars 2020
// 23 février 2020
// 15 janvier 2019
Consultez notre webzine