معرفی
Joëlle Grua is a Senior Lecturer at Oniris (formerly ENITIAA) in Nantes, France, where she has been employed since 1991. She conducts research within the GEPEA laboratory's MAPS2 axis (Matrices and Food: Processes, Properties, Structure, Sensory Analysis).
Her research focuses on molecular interactions in food matrices using innovative processing methods to control chemical processes for improved nutritional and sensory properties. Key applications include:
- Valorization of novel protein sources
- Monitoring cereal dough kneading processes
- Development of natural bio-ingredients
- Optimization of nutritional properties (proteins and antioxidants)
She collaborates within the GEPEA laboratory, a multidisciplinary research unit specializing in environmental and food process engineering.
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