معرفی
Claire Gaiani is a full Professor at the University of Lorraine, leading the Laboratoire d'Ingénierie des Biomolécules (LIBio). With an ORCID iD: 0000-0003-0434-8453, she focuses on sustainable food ingredient development from agroresources and food-waste, specializing in the formulation of bioactive compounds (probiotics, glycans, PUFA, flavonoids) into functional powders through industrial-academic collaborations.
- Habilitation to supervise research (2012, University of Lorraine)
- PhD in Food Science (2006, University of Lorraine)
- Engineer (M.Sc.) from ENSAIA (2002, University of Lorraine)
Her research combines atomic force microscopy (AFM), XPS analysis, and industrial partnerships (Nestle, Arla Foods) to optimize dairy and plant-based powder properties. Recent work explores cryogel monoliths for probiotic delivery, plant seed gums as structuring agents, and maltodextrin surface characterization.
Key scientific contributions include:
- Over 140 peer-reviewed papers (90% Q1 Food Science/Chemistry/Biophysics)
- 2 book editions (Engineering Plant-Based Food Systems, 2023; Atomic Force Microscopy for Food Research, 2023)
- 10 book chapters
- 2 patents (FR2807932A1, FR2112358A)
- 65 international lectures (17 invited)
Honors include:
- 2023 Grand Prix en Sciences Lorraine-Luxembourg
- 2015 IUF junior member (5-year term)
- 2011 Marcel Loncin Prize
- 2014 NIZO Dairy Conference keynote
She supervises 9 postdocs and 15 PhD students, and serves on the European Bioencapsulation Research Group board. Her work drives innovations in powder rehydration, probiotic encapsulation, and sustainable food systems through the Agria Grand Est association.
