معرفی
Jean-Philippe Drouin-Chartier is an Assistant Professor at the Faculty of Pharmacy, Université Laval, where he conducts research at the Institute of Nutrition and Functional Foods (INUFCUL) and the NUTRISS (Nutrition, Health, and Society) center. His work bridges pharmacology, nutrition, and public health with a focus on cardiometabolic disease prevention.
- Bachelor’s in Nutrition – Université Laval
- Master’s in Nutrition – Université Laval
- Doctorate in Experimental Medicine – Université Laval
- Postdoctoral Fellowship in Nutritional Epidemiology – Harvard T.H. Chan School of Public Health
His research centers on the role of diet, lifestyle, and medication in preventing cardiometabolic diseases such as type 2 diabetes and cardiovascular disease. He investigates high-risk populations including individuals with obesity, familial hypercholesterolemia, and type 2 diabetes. His approach emphasizes personalized preventive strategies through nutritional epidemiology and bioinformatics.
His recent publications show a strong trend in analyzing ultra-processed foods, red meat, dairy, eggs, and sugary beverages in relation to chronic disease risk. These studies often involve large-scale prospective cohort analyses and meta-analyses, contributing to public health guidelines on diet and disease prevention.
He has received several scientific awards, including:
- CIHR Banting Postdoctoral Fellowship (2018)
- André-Beaulieu Prize from Ordre professionnel des diététistes du Québec (2017)
- CIHR Frederick Banting and Charles Best Doctoral Award (2016)
Drouin-Chartier is actively recruiting motivated students for master’s and doctoral studies in nutrition, lifestyle, and bioinformatics. His research is supported by collaborations with leading institutions and access to major cohort datasets. He teaches pharmacology courses including PHA-1014 (Introduction to Pharmacology) and collaborates on several others related to drug systems.
He is based at the NUTRISS research center, a collaborative environment within the Institute of Nutrition and Functional Foods, fostering interdisciplinary research in nutrition and health.
