Philippe POUILLART

Philippe POUILLART is an Associate Professor in Culinary Practice and Health at UniLaSalle, specializing in the intersection of nutrition science and clinical applications. He holds a PhD and has transitioned from research roles at INSERM and CNRS to academia in 1998. His work focuses on optimizing nutritional support for cancer patients, developing culinary interventions to mitigate treatment side effects, and advancing food science through preclinical/clinical trials. He pioneered the 'Food & Health' engineering program and established culinary practice platforms at his institution.

Key research areas include immunonutrition, geriatric nutrition, and the health impacts of Maillard reaction products. He has collaborated with hospitals, pharmaceutical companies, and cancer organizations like the League against Cancer. Notable contributions include the Auton’Al 60 prevention program for elderly autonomy and dietary guidelines for oncology patients.

Educational contributions include leading courses like 'Culina' (culinary techniques and ingredient valorization) for Food & Health specialization students. His academic partnerships span clinical, industrial, and culinary R&D sectors, emphasizing translational research between food science and healthcare.