معرفی
Juliane Floury is a Lecturer in Food Process Engineering at the Institut Agro Rennes-Angers, affiliated with the Department of Animal Production, Agrifood, Nutrition (P3AN). She has been with the institute since November 2002 and is actively involved in both teaching and research activities within the Food Science and Industrial Processes teaching unit and the UMR STLO (Science & Technology of Milk & Eggs) research unit.
Dr. Floury's educational background includes an engineering degree from the National Institute of Applied Sciences of Toulouse (INSA), a graduate degree from ISAA (Higher Institute of Agro-Food), and a PhD in Process Engineering from the University of Nantes. Following her doctoral work on very high pressure homogenization of food emulsions at the Process Engineering - Environment - Agri-Food laboratory, she completed a post-doctoral year at the University of New South Wales (UNSW) in Australia in 2005-2006.
Her research focuses on two primary areas: innovative food debacterization processes, particularly microbial decontamination of milk by pulsed electric fields and alternative heat stabilization processes that preserve nutritional and sensory qualities; and solute dynamics in dairy matrices, studying water and solute transfers during cheese production and consumption stages. Her work addresses important industry challenges including food safety, product quality preservation, and development of reduced-salt cheese products.
Dr. Floury's publications demonstrate consistent contributions to understanding diffusion phenomena in dairy matrices, particularly using Fluorescence Recovery After Photobleaching (FRAP) techniques. Her research spans fundamental studies of protein structure and solute transport to applied food safety and quality issues. Recent work has expanded into areas such as environmental impact assessment of infant formula production and delivery systems for digestive enzymes targeting elderly nutrition.
- Microbial decontamination of food products
- Dairy matrix structure and functionality
- Solute transport in complex food systems
- Alternative food preservation technologies
- Food structure-digestion relationships
- Environmental sustainability in food processing
Dr. Floury teaches process engineering and sizing of unit operations in the food industry, covering topics such as freezing, membrane filtration, decantation, agitation-mixing processes, emulsification, and enzymatic and microbial bioreactors. She also supervises practical work in dairy technology and engineering projects.
