معرفی
Jennifer Burgain is a Lecturer at the University of Lorraine, France, specializing in physical chemistry and food process engineering. Her research focuses on food powder characterization, microencapsulation of probiotics, and the impact of processing/storage on technofunctional properties.
Research Interests:
- Multi-scale analysis of food powders (agro-resources/co-products)
- Atomic Force Microscopy (AFM) for nanoscale particle characterization
- Glass transition effects on powder stability
- Microencapsulation of probiotics using dairy matrices
- Optimization of dairy powder processing parameters
Scientific Awards:
- FIL France grant (2011) for probiotic encapsulation research
Publications & Projects: Author of ~50 peer-reviewed articles, 6 book chapters, and 2 patents. Principal investigator for the ANR-funded ExPowSE project (2022-2026) analyzing plant-origin food powders.
Teaching: Heads the Master 2 MILQ program on dairy industries and quality. Supervises practical process engineering work and teaches physicochemistry/biochemistry of milk proteins.
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