معرفی
Arnaud Paul is a Lecturer at the University of Lorraine, affiliated with the College of Science and Technology (FST). His research focuses on biochemistry and molecular biology applied to food science, particularly the reactivity of molecules in food matrices and the molecular mechanisms of deterioration in biosourced materials like milk. He also investigates functional biomolecules for enhancing nutritional and organoleptic qualities of food products.
His recent publications highlight interdisciplinary work spanning Biochemistry, Toxicology, and Food Science, with a focus on molecular stability during food processing and storage, enzymatic coagulation properties, and RNA biology in cellular contexts. His work often employs advanced analytical and molecular techniques.
Teaching includes food biochemistry, protein biochemistry, and molecular biology methods for the food industry. He is involved in patents related to purification and preservation of milk protein powders, reflecting his applied research in food technology.
