Prof. Claire Gaiani, University of Lorraine, France


Talk Title: Crossing the bridge between dairy powders properties and processes (drying, transport and storage)

Claire GAIANI is Professor at University of Lorraine, LIBio laboratory (France). Her research is thematically organized around the main area of the physicochemistry of food powders (structure, targeting, formulation…). Her actual scientific activity addresses the stabilization of natural bioactive compounds (probiotics, glycans, polyunsaturated fatty acids, flavonoids…) into food powder vehicles through the mastering of various processes (namely, spray-drying, encapsulation, emulsification, coating or freeze-drying).
She successfully managed fundamental competitive programs including the French ANR (French National Agency for Research) and European projects (Excellent science section, Marie Sklodowska-Curie action). She also managed many industrial partnerships with leading international food companies (including Nestle, CNIEL, Arla Food…).
She is the author of more than 98 peer-reviewed articles, 8 book chapters and 1 patent. She has given 59 international lectures (including 7 invited). Her hindex is 33 with 3835 citations (Google Scholar, September 2020).

Homepage: http://libio.univ-lorraine.fr/fr/personnels/membres-permanents/GAIANI-Claire

ResearchGate: https://www.researchgate.net/profile/Claire-Gaiani

Google Scholar: https://scholar.google.fr/citations?user=d2alSNwAAAAJ&hl=fr&oi=ao

LinkedIn: https://www.linkedin.com/in/claire-gaiani-b9018589/?originalSubdomain=fr

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