Mohammed Aider

Mohammed Aider is a Full Professor at Université Laval's Faculty of Agricultural and Food Sciences, based at the Paul-Comtois Pavilion (2425, rue de l'Agriculture, Local 2403). His research is affiliated with the Institute of Nutrition and Functional Foods (INAF), where he leads multiple significant projects including the Research Chair in Electro-Activation Technology for Water Management in the Agri-Food Industry (2025-2030).

Dr. Aider's research spans food engineering, chemistry, and microbiology with emphasis on electro-activation technology applications. His work focuses on dairy processing (particularly lactose/lactulose conversion), meat science (including camel meat innovation), and valorization of food byproducts. He develops novel approaches for fat replacement using plant proteins and investigates sustainable food processing methods addressing both quality and environmental concerns.

His publication trends reveal consistent innovation in electro-activation technology across multiple food systems. Recent work combines statistical modeling with practical food engineering solutions, demonstrating expertise in dairy chemistry, meat science, and plant-based ingredient development. His research bridges fundamental food science with real-world applications for industry.

Dr. Aider actively supervises seven doctoral students and two master's students while managing multiple collaborative research grants. His funding portfolio includes projects with government agencies, industry partners, and academic institutions across Quebec and Canada, focusing on sustainable food processing and resource optimization.

His laboratory work centers on electro-activation applications, likely operating within specialized facilities at Université Laval's Faculty of Agricultural and Food Sciences, with strong integration into the Institute of Nutrition and Functional Foods infrastructure.