Michel Linder

Michel Linder is a Full Professor at the University of Lorraine, affiliated with the National School of Agronomy and Food Industries (ENSAIA) and the Nutrition and Food Sciences (NSA) Department. His research focuses on the physical chemistry of lipids, nano-vectorization for bioactive delivery, and industrial process optimization using experimental design methodologies.

Key research areas include:

• Lipid self-assembly at interfaces
• Controlled release of biomolecules
• Enzymatic protein extraction from marine/vegetal sources
• Polyunsaturated fatty acid enrichment via enzymatic-membrane processes
• Valorization of waste oils for non-food applications
• Development of edible oleogels

He has received the prestigious CHEVREUL Medal (2023) for contributions to lipid science. His publications highlight extensive work in nanoliposomal systems for drug delivery, food emulsions, and green chemistry approaches. Collaborations span Hokkaido University, UC Davis, Monash University, and CNRS institutions.